Sauce Magazine – Make this cucumber and mango salad courtesy of Rob Connoley of Bulrush

Make this cucumber and mango salad courtesy of Rob Connoley of Bulrush

When it’s too hot to cook, we crave recipes that rely on fresh summer produce to do all the work for us. This refreshing dish proves you can forgo the heat and eat well in just a few simple steps, especially if you add a wine that complements your seasonal ingredients.

Cucumber & Mango Salad
Courtesy of Rob Connoley of Bulrush
2 servings

1 mango, chopped
1 cucumber, peeled and chopped
1 shallot, chopped
2 tbsp. fish sauce
2 tbsp. lime juice
2 tbsp. julienned mint
2 tbsp. julienned basil
1 tbsp. brown sugar

• Combine all ingredients, stirring well. Refrigerate at least 1 hour before serving.

“With the sweet and tangy elements of this salad, I would go for a wine with a few grams of residual sugar (but not sweet) and a fruity character for the best flavor balance.” A dry Riesling, Chenin Blanc or brut sparkling wine will let the salty and herbal elements of the salad shine through while allowing the mango to stand out as a fresh note. These wines will let the salad ingredients take center stage without awkward contrast. – Alisha Blackwell-Clavert, certified sommelier at Cinder House

Try:
Champalou 2020 Vouvray
Saint-Hilaire 2019 Blanquette de Limoux Brut

Comments are closed.