The mango tree in my in laws place is slowly ripening but few of them didn’t survive the crazy wind over the weekend and dropped! I picked them up and they were still green and firm so I thought I’ll make Thai mango salad. The salad can be a great side dish. Very much like Thai papaya salad, both of them share pretty much the same features – sweet, sour, and spicy. In terms of ingredients, you can pretty much make your own version of Thai mango salad. The standard version is always a mixture of thinly sliced unripe mango with roasted peanuts, dried shrimps, shallots, and chopped bird’s eyes chilies.
- 400g mangoes
- 2 shallots, thinly sliced
- 2-3 red bird’s eye chilies
- 3-4 tbsp fish sauce
- 4-5 tbsp lime juice
- 20g dried shrimps
- 40g peanuts, toasted
- 3-4 tbsp palm sugar
- a handful of coriander (optional).
- Peel the green mango and use a mandoline slicer to slice them then thinly shred them using sharp knife.
- Soak the mango in ice cold water to make it crispy.
- Slightly crush the chilies, shallots, dried shrimps and peanuts in a mortar. Then, put in fish sauce, lime juice, and palm sugar. Mix well.
- Pour in the above mixture into the sliced mango. Mix well.
- Garnish with some toasted peanuts and coriander (optional). Serve as a side dish.
” I am submitting this post to Asian Food Fest ( Thailand ) – November Month hosted by Lena of frozen wings