Thai mango salad

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During the fall and winter seasons, one often craves fresh, crisp summer dishes, green and fresh. I offer you one of the easiest to prepare and brightest tasting types of Thai salad with green mango.

This salad is prepared differently in all regions of Thailand. If you are uncomfortable with the spiciness, reduce the amount of chili. But in Thailand, this salad has exactly a fiery, spicy and simultaneously sweet taste, which is its peculiarity. Chili peppers (and in Thailand they mostly use even spicier – small bird’s eye chilies) excite the taste buds, making all the other flavors more vivid.

The classic Thai dressing trio (fish sauce, lime juice and palm sugar) helps combine green mango, shallot and green onion stalks with the freshness of mint into one complete composition. And the indispensable asian touch – a little peanut on top. If for some reason you don’t like peanuts, replace them with cashews.

⏱ Cooking time — 15 minutes overall. Includes 15 minutes of preparation and cooking + 0 minutes unattended.

🥣 Ingredients

🍽 For 2 servings:

• 1 green mango (if you don’t live in Asia, the simplest and cheapest mangoes from the supermarket shelves will do, they are often unripe)
• 1 lime
• 1/2 bulb shallot
• 3 stalks of green onions
• 1 tbsp fish sauce
• 1 tbsp. sugar
• 1 chili pepper
• 2 ml (0,4 tsp) sesame oil
• 2 sprigs of mint
• 30-40 g (1,1 oz) peanuts (preferably peeled)

 🔪Step by step Directions

Start the green mango salad with the original salad dressing. Mix 1 tbsp fish sauce with 2 ml (0,4 tsp) sesame oil, add 1 tbsp sugar. Grate 1 lime zest and squeeze out its juice. Mix well until the sugar is dissolved.

The dressing is ready. Set it aside.

Now let’s get down to making the salad.

In a hot, dry frying pan, toast a handful of peanuts for about a couple of minutes until they are a ruddy brownish color. Once there is smoke and the sides of the peanuts are toasted, remove them from the heat and set them aside to cool.

Peel 1 shallot, cut it in half and cut 1/2 of it into thin half rings, and set the other half aside.

Rinse 3 stalks of green onion under cold running water, remove the ends with the roots. Cut the stalks into 2-3 pieces, fold and cut into small rings. Transfer the sliced shallot and green onions to a bowl.

Take 1 green mango, remov both sides of the mango pulp, and put the middle part with the pit aside. Divide each half of the mango pulp into 3 parts. Next, take one slice at a time and carefully separate the skin from the pulp, keeping the knife blade parallel to the table.

Cut the peeled mango flesh slices into cubes about 1 cm apart and place in a bowl with the chopped vegetables.

Take a couple of sprigs of mint, tear off the leaves. Put a few leaves aside, they will be used to decorate the salad. Stack the remaining leaves on top of each other, twist into a cigar and finely chop. Place the chopped mint in a bowl.

Peel the cooled handful of roasted peanuts.

It is easier to use roasted peanuts already peeled, but if you do not have them on hand, it is advisable to peel them, although this is not necessary.

Roughly chop the peanuts with a knife, leave about 1/4 for serving, and transfer the rest to a bowl.

Take 1 chili pepper, cut off its tail, tap both sides of the stalk with the back of a knife to shake out the seeds (you can leave them if you like them spicier). Next, slice the chili into thin rings. Transfer 3/4 of the peppers to a bowl and leave 1 part to decorate the salad.

Mix all the prepared ingredients in a bowl, add the dressing and mix again thoroughly.

Place the salad in a deep bowl or salad bowl to serve.

Sprinkle crumbled peanuts, chili pepper rings, and mint leaves on top.

The salad is ready. Bon appetit.