Unripe mango is perfect for a refreshing salad spiced with red chilies, Asian shallots, and fish sauce. Try this as a fun topping for burgers, tacos, or on its own as a flavorful salad.
By Simone Van Den Berg
We were on a trip through Thailand and during a stop somewhere along the way in a small and rather dodgy little restaurant, Sandra our guide, told us that we should really try the green mango salad. Now I am a real mango fan, but eating an unripe mango did not immediately strike me as the ultimate culinary delight. But it was shockingly hot that day and a nice refreshing salad sounded like just the thing I needed. But one bite of the stuff and I was convinced. This was soooo good. Sweet, salty, bitter… Perfect for hot weather! If you have another, more authenthic recipe, than please feel free to share.
- 1 or 2 large mango's, cleaned and cut finely
- 1 handfull of mixed mint, thai basil and Vietnamese mint if you can find any
- 2 red Asian shallots, cut finely
- 1 red chili, finely sliced
- 1 tbsp of fish sauce
- 1 tbsp sugar
- 60 ml of hot water
- Combine the ingredients for the dressing in a mixing bowl and whisk until the sugar is dissolved
- Place the mango, herbs and shallot in a salad bowl. Add a bit of the dressing and mix well.
- Garnish with the peanuts and chili and drizzle with some more dressing if you want. Serve the rest of the dressing on the side
Simone van den Berg is a Netherlands based freelance food photographer and food blogger. She has a passion for cooking, food and travel, which she shares on her blog Simone's Kitchen and of course right here on Honest Cooking.