Mangos and pistachios are a mouth-watering combination in a dessert but also work well with bitter or peppery greens in a salad with some red chillies. I use pistachio oil, a boutique gourmet oil, in the dressing which enhances the overall pistachio flavour however if you can’t find it, olive oil would work equally as well. Equally balsamic vinegar is divine in the dressing instead of the apple cider vinegar.
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