This light, refreshing salad goes with a wide variety of foods. It also makes a quick, easy, and tasty way to use cannabis infused oil. My Making Marijuana Oil tutorial will help you learn how to make it.
Mangoes and Marijuana
Did you know that many mango varieties share a terpene with cannabis (the chemical element of the plant that gives it aroma and flavor)? No wonder the two are a natural flavor match. Learn more about the Mango and Marijuana connection at this link, including why some people think eating mangoes can increase the length and intensity of your high.
How to Cut a Mango
Mangoes have a thick skin you will need to remove and they contain a single large flat oblong pit you will need to cut around. Always wash mangoes before peeling and cutting.
Take a look at your mango. Regardless of which variety you use, you will notice the fruit is oblong and one side will have what looks like a small round indentation or “eye” and/or a subtle ridge that run along it. The oblong pit runs just behind this. Put your mango on the cutting board and cut through the fruit about 1/4-inch off center from this point. Repeat, cutting about 1/4-inch from the other side of the center pit. This will leave you with two mango “cheeks.” Score the fruit into strips or cubes, taking care to not cut all the way through the skin. Now take a spoon and simply scoop out the mango slices or cubes. The center portion can also be peeled and you will be able to get a small amount of usable fruit from this piece by carving around the pit.
A note about the Dosing on this recipe!
This recipe will have about 20 mg THC per serving IF you made your marijuana oil from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup oil. To adjust the dosage for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil, be sure to take my FREE 10 minute online Dosing Class that will teach you how to use my handy dosage calculator tool.
Marijuana Recipes - Cannabis Cucumber and Mango Salad
- 2 medium Persian cucumbers peeled and diced
- 1 mango peeled and diced
- 1/3 cup red onion
- 1/4 cup finely chopped cilantro
- 1 jalapeno pepper seeded and diced
- 2 tablespoons lime juice
- zest from the limes before juicing them about 1 teaspoon
- 1 teaspoon olive oil
- 1 tablespoon cannabis infused oil preferably olive oil
- 1/4 teaspoon crushed red pepper optional, more to taste
- Salt and pepper to taste
- In a medium bowl, toss together cucumbers, mangoes red onion, cilantro, and jalapeno.
- In a small bowl, whisk together lime juice, cannabis oil, and crushed red pepper, if using. Pour over salad and toss to coat. Season to taste with salt and pepper.