The Ecuadorian Sweet Potato and Mango Salad is a dish that reflects the vibrant spirit and rich culinary traditions of Ecuador, a country nestled in the heart of South America. This salad is a celebration of Ecuador’s agricultural bounty, as it showcases some of the region’s most cherished ingredients: sweet potatoes, mangoes, and black beans. Each component in this recipe speaks to the influence of Ecuador’s geography and cultural diversity, creating a harmonious blend of sweet, tangy, and slightly spicy flavors that are quintessential to the country’s cuisine.
Ecuador’s fertile soil and varied climate zones, ranging from the mountainous Andes to the lush Amazon rainforest and the coastal lowlands, allow the nation to produce an exceptional variety of fruits and vegetables. Sweet potatoes, or “camote” as they are often called, are a staple crop in Ecuador, particularly in the coastal regions. Their natural sweetness and versatility make them a favorite ingredient in traditional dishes. Roasting the sweet potatoes for this recipe enhances their natural sugars, giving them a caramelized flavor that serves as a rich base for the salad.
Mangoes, on the other hand, are a beloved tropical fruit grown in Ecuador’s coastal areas. Their juicy, golden flesh and sweet-tangy flavor pair perfectly with the earthiness of the roasted sweet potatoes. Mangoes are not only a culinary delight but also a symbol of Ecuador’s sunny, warm climate. By combining these two ingredients, the recipe creates a dynamic interplay of flavors and textures that is both refreshing and satisfying.
Another key player in this salad is the black bean, which highlights the importance of legumes in Ecuadorian diets. Black beans are commonly consumed throughout the country and are a source of protein, making this dish nutritious and hearty. Their creamy texture balances the crispness of the red onions and the silkiness of the mangoes, while their earthy flavor provides depth to the salad.
Cilantro, chili powder, lime juice, and olive oil further elevate the dish by infusing it with vibrant Ecuadorian flavors. Cilantro, a staple herb in many South American kitchens, adds a fresh, citrusy note that ties the ingredients together. Lime juice delivers a tangy kick and acts as a natural complement to the mangoes’ sweetness, while chili powder introduces a subtle touch of heat, embodying the spicy undertones found in many Ecuadorian dishes. Olive oil, although not native to Ecuador, is frequently used in modern interpretations of traditional recipes to bring a smooth, rich finish.
This Ecuadorian Sweet Potato and Mango Salad is not just a dish—it’s a sensory journey through the colors, flavors, and textures of Ecuador. Whether served as a light lunch, a side dish, or even a centerpiece for a summer gathering, this salad captures the warm and lively essence of Ecuadorian cuisine. It’s easy to make and versatile enough to accommodate various dietary preferences, offering a taste of Ecuador’s culinary heritage no matter where you are in the world.
Ecuadorian Sweet Potato and Mango Salad
Ingredients
- 2 whole sweet potatoes medium-sized, peeled and cubed
- 1 whole ripe mango peeled, pitted, and diced
- ¼ cup red onion thinly sliced
- 1 cup cooked black beans rinsed and drained
- ¼ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons (affiliate link)olive oil extra virgin
- ½ teaspoon chili powder or to taste
- 1 teaspoon (affiliate link)sea salt or to taste
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.Toss the cubed sweet potatoes with a tablespoon of olive oil and a pinch of sea salt.
- Spread them on the prepared baking sheet in a single layer. Roast for 20 minutes, or until tender and starting to caramelize at the edges.
- In a large bowl, combine the roasted sweet potatoes, diced mango, sliced red onion, and rinsed black beans.
- In a small bowl, whisk together the lime juice, remaining tablespoon of olive oil, chili powder, and sea salt until well combined.
- Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are evenly coated. Add the chopped cilantro and toss again. Adjust seasoning to taste.