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Fonio Mango Salad

Prep Time
Cook Time

June 24, 2020 by Chef Pierre Thiam

This Fonio Mango Salad is bursting with fresh herbs + lemon and so easy to throw together! Bring it to summer picnics + potlucks or whip up tonight for bright, quick #MeatlessMonday dinner.


Serves 6
    • cups cooked Yolélé fonio (1 cup dry)
    • Juice of 1 lemon, plus more to taste
    • tablespoon grated fresh ginger
    • teaspoon salt, plus more to taste
    • Black pepper or red pepper flakes
    • 1/3  cup olive oil
    • large ripe mango, peeled, pitted, and diced
    • cup diced cucumber (English or Persian have the best crunch and less bitter skin)
    • 1/2  red onion, finely diced
    • pint grape tomatoes, quartered
    • bunch mint, finely chopped
    • bunch parsley, finely chopped


      • 01 .   Prepare the dressing

        Whisk together lemon, ginger, salt + pepper. Slowly pour in the olive oil and keep whisking to emulsify.

      • 02 .  

        Combine the cooked and cooled fonio with all of the other ingredients in a large bowl.

      • 03 .  

        Pour dressing over salad, toss, adjust seasoning to taste, and serve!


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