This is a very nice change to the traditional broccoli salad. The mango gives a very nice sweetness, and the spicy pecans add a bit of hot crunch.

Spicy Broccoli-mango Salad

Serving Size: 4


for the salad:

  • 1 med. broccoli, cut into florets, steamed al dente
  • 1 mango, peeled and de-seeded, cut into bite sized pieces
  • 1 red onion, minced
  • for the sweet-hot pecans
  • 4 teaspoons sugar
  • 1/4 cayenne pepper
  • 1/2 cup pecan pieces

for the dressing:

  • 2 tablespoons olive oil
  • 2-3 tablespoons berry vinegar (raspberry, blackberry or white balsamic vinegar)
  • 1 packet Italian seasonings
  • salt and pepper to taste


  1. Cut the broccoli into florets and steam until al dente.
  2. Immediately place the steamed broccoli in cold water to stop the cooking process.
  3. Drain, place in a large bowl and allow to further cool.
  4. Mince the red onion and add to the broccoli.
  5. Peel and slice the mango and cut into bite sized pieces, add to the broccoli and onion.
  6. Mix the vinaigrette and pour over the salad to season.
  7. The salad tastes best when it has had time to season – at least 2 hours.
  8. Meanwhile, heat a small frying pan, add the sugar and cayenne and mix well.
  9. Add the pecan pieces and stir as the sugar melts.
  10. When the pecans are coated.
  11. Turn the heat off, place the pecan pieces on baking parchment to cool, make sure they are not stuck together.
  12. Also it is advisable to put some water in the hot pan, and dissolve the bit of sugar that is left before it hardens to the pan.
  13. Add the pecan pieces shortly before serving.


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