Summary

Ingredients

• 1 large iceberg lettuce
• 1 mango (s)
• some salt and pepper
• 1 cup crème fraîche with herbs
• possibly sugar
• 1 tablespoon vinegar (mango balsamic vinegar or mild fruit vinegar)

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Instructions

1. Tear or cut the leaves of the iceberg lettuce into bite-sized pieces and wash. Drain. Peel the mango and cut the flesh into cubes.
2. Make a dressing from crème fraîche, mango balsamic vinegar (you can also use another mild fruit vinegar), salt and pepper. If necessary, add sugar to taste, because the sauce shouldn`t get too sour.
3. Then add the iceberg lettuce and the mango cubes to the sauce. With a very soft, ripe mango, I try to scrape off the pulp that is still on the core with a knife, so that there is still fruit pulp in the salad dressing. Mix everything well and let it steep a little.
4. The ripe mango gives the salad a sweetness that goes well with the salad dressing and iceberg lettuce. The salad can be eaten the next day, provided it has been chilled. However, the salad draws water so that the salad dressing can be watered down, this does not damage the taste but the appearance.