janet @ the taste space

Latin-Spiced Mango Lentil Salad (aka Lentil Mango Picadillo)

In Mains (Vegetarian), Salads on August 5, 2011 at 6:06 AM

I am not sure why, but I feel the need to apologize for my overuse of mango in my recipes.

In the spring, Rob will treat himself to a case (or 2!) of Alphonso mangoes and savour each one, unadorned, possibly over top his breakfast oatmeal.  The King of Mangoes does not come cheap, though. They also make Rob a mango snob.

At Sunny’s, they have 3 mangoes for a $1. They are not Alphonso, nor Ataulfo, rather the Tommy Atkins mango. I can’t help myself, though. 3 for $1!

You will notice the difference if eating the mangoes raw (they aren’t as sweet nor as creamy and luscious), and Rob has no interest in eating them for breakfast. But for me, they are a guilt-less way to cook with the mangoes.

In this meal, you have Mango Gazpacho diving into French lentils with an earthy undertone from the cinnamon and cumin, frolicking with the coriander, thyme and oregano. Joanne called it Lentil Mango Picadillo, based off of the Latin Pork Mango Picadillo, but that means nothing to me since I am a novice to Latin foods.  Whatever the name, this is quick, easy and healthy. It is a lovely, light lentil salad infused with a savoury tomato-mango salsa. I loved the background of the cinnamon and the bite the French lentils imparted to the salad. Delicious, despite using Tommy Atkins mangoes. 😉

This is my submission to Deb for this week’s Souper Sundays, to this month’s My Legume Love Affair, hosted by Preeti, to Ricki’s new Summer Wellness Weekends and to this month’s No Croutons Required featuring lentils.

Latin-Spiced Mango Lentil Salad (aka Lentil Mango Picadillo)

225g French lentils, rinsed well
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
1 cup chunky tomato-based salsa (I used this one)
1.25 cups chopped mango (from 1 large mango)
2 tbsp toasted almonds, chopped, optional, for garnish
2 tbsp cilantro leaves, optional, for garnish

1. Place lentils in a large pan.  Cover with 2 inches of well-salted water.  Bring to a boil.  Cover, lower heat to a simmer, and cook for 15-20 minutes or until lentils are tender.  Drain.

2. Heat a large non-stick skillet on medium heat.  Spray with cooking spray.  Stir in the onions and saute until tender, about 5 minutes.  Stir in the garlic, cumin, coriander, cinnamon, cumin, oregano, and thyme.  Cook 2 minutes more.  Gently stir in cooked lentils, mango and salsa.

3. Lower the heat to low.  Cover and cook for 2 minutes.  Spoon into serving dish.  Sprinkle with chopped almonds and cilantro.

Serves 4.

  1. To this day, this is one of my favorite meals and I’m so glad you enjoyed it also! I think of all things to be a snob about, mangoes are perfectly rational. They are the most delicious fruit on earth, after all.

  2. It sounds heavenly to me, whatever type of mango you use! I love ’em all. 😉 Thanks for submitting this to WW! 🙂

  3. I ate this for dinner today! So wonderful! Mangoes ❤ ❤ ❤

  4. i just looked through the first 7 pages of your vegan recipes. Every single one looks absolutely amazing. That green soup with ginger looks like it might become my new favorite soup!

  5. I lusted after this salad when Joanne made it and now you made me crave it more. Thanks for sharing it with Souper Sundays. 😉

  6. Mango and spice really brighten up the lentil salad!

  7. A deliciously sweet idea to use French lentils! 🙂 Indeed another great result of French Culinary excellence!

  8. […] I am content with any ripe mango, but I may concede that Pakistani mangoes reign in my kitchen. It is that tanginess that I […]

  9. I’m always looking for new ways to spice up my lentils and I love mango so I will try this one soon! The spice combo sounds really good too!

  10. These lentils look full of flavour! Though I’m still a bit wary of fruit in my savoury dishes. I’m so glad you enjoyed the Thai coconut corn stew and the quinoa corn salad. 🙂 Let me know what other recipes you end up trying from Rebar and how you enjoy them!

  11. […] It is kind of an Indian/Moroccan version of my Latin-Spiced Mango Lentil Salad. […]

  12. Hi, reached your blog through the MLLA round-up page. I grew up in India and there’s no such thing as ‘too many mangoes’ for me :D. I loved this combination of sweet and savory. We don’t get alphonso here (sigh) but will give this a shot next time I buy some mangoes!

    • Thanks for stopping by, Snehal! I agree that too many mangoes could never be a bad thing! I wish I could go to India during mango season but I think I may melt away in all that heat! 😦

  13. […] Mango Picadillo: Greek to me, so it was renamed Latin-Spiced Mango Lentil Salad (kind of boring, […]

  14. […] she has also made a few of mine). I recommend her Creamy Lemon-Basil Whipped Avocado Sauce,  Lentil Mango Picadillo, Chickpeas Romesco, Brazilian Black Bean Soup, Spaghetti with Roasted Peach-Tomato Sauce, and Greek […]

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