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Thai green mango salad

March 9, 2011
tags: ,

A delicious salad courtesy of my sister… though I’m wondering where she gets mangoes in Germany.

 

This salad is my favourite breakfast on truly hot, baking, blistering summer days – the proper kind of summer, 40 degrees plus, 0% humidity and absolutely no chance of sleeping past about 8 o’clock.
It’s not summer over here in germany (not even close) but last weekend I spotted some mangos at 1 Euro each and grabbed one, even though they’d been flown in from Brazil or South Africa or some other hellishly far away land and were no doubt ridiculously ecologically unfriendly. I think I just needed something to remind me that spring was nearly here.

You’ll need

  • 1 large green or under-ripe mango2 cloves thinly sliced garlic garlic1 tbs sliced shallot
  • 1-2 fresh chillishandful crushed peanutsfinely
  • shredded spring onion
  • 4-5 cooked prawns or handful cooked crab meat (optional)

dressing

  • 1tbs fish sauce
  • 1.5-2 tbs lime juice
  • 1 tbs palm or brown sugar
  • fresh coriander, thai basil or sweet basil

* Europe doesn’t usually get the same varieties of mango as we do in Australia, and the ones I cook with over here actually tend to be very fibrous and tough when unripe. The flip side is that even when ripe, they’re much firmer, so stand up better to being sliced thinly. So I usually wait until they ripen before using them, which means I don’t get that same tart fruitiness you would with an authentic green mango salad – it has more of a mild, sweet, mellow flavour. But this recipe works either way!

To cook
– Crush the peanuts, if necessary, and set them in a pan on a low heat to toast. Remove and set aside once they’ve started to brown and release their oil.- heat a tablespoon of high-temperature vegetable oil and sautee the garlic and shallots until brown and crispy. Drain on paper.- Now shred the mango, or cut it as fine as equipment and skill will allow (not very, in my case). – shred a bulb or two of spring onion, finely slice the chillis and roughly chop the prawns or seafood (if you like that sort of thing). – mix everything except the fried garlic and shallots together in a bowl, with a good handful of coriander or thai basil (or in an emergency, I even use rocket)- make the dressing by mixing the fish sauce and lime juice together and allowing the brown sugar to dissolve in the mixture- pour the dressing over, and garnish with the crispy garlic, etc.

 

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One Comment leave one →
  1. Thea permalink
    March 15, 2011 3:07 am

    Yum! I like to make this kind of thing too- but I usually opt to call it a green mango salad because the mangoes I get in canada are just a shadow of the ones we used to have in australia (or mexico- argh, I cant even think about it)
    If it makes you feel better, these mangoes probably have less of a “footprint” than the hothouse spanish capsicums that you can get (even here in Edmonton), or, say, winter salad greens grown in a greenhouse by a well-intentioned small-scale farm.

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