Tuesday, October 2, 2012
Thai Green Mango Salad
Growing-up in the Philippines, I ate a lot of green mangoes, and I miss them sometimes, as they are not easily found in many countries. Luckily, a grocer in Torremolinos had a pretty hefty cargo of mangoes and some of them were pretty green. These weren't imported ones, but locally produced Malaga mangoes.
In the Philippines, I used to just eat my green mangoes with salt, but since this was not perfectly green and the wrong variety of mangoes for eating this way, I decided to make a Thai Green Mango Salad. My primary reference was this recipe from Globe Trotter Diaries.
Thai Green Mango Salad - Adapted from Globe Trotter Diaries
Serves 4-6 or 2 people who want to eat a lot of mango salad.
1 Big Green Mango (Thinly julienned)
1 Shallot (Thinly sliced)
2 Small Red Chiles (Bird's Eye preferrably, but if not any fresh red chilies to taste)
1/4 Cup Peanuts (Toasted in a pan)
1/4 Cup Dry Shrimp (Toasted in a pan)
1 Lime (the juice)
2 Tbsp Fish Sauce
1 Tbsp Brown Sugar
Fresh Cilantro (to flavor and garnish)
Step 1: Julienne the mango.
Step 2: Toast the peanuts and set aside.
Step 3: Toast the dried shrimp and set aside.
Step 4: Slice the red chilies, shallot (or red onion) and toss them into a bowl with the mango.
Step 5: Season and toss with the rest of the ingredients, adding more chili, fish sauce or brown sugar to taste.
Step 6: Serve garnished with some extra cilantro.