Sunday, September 30, 2018

Thai Mango Salad

I was craving for some mango and bought home some. Found one that is not so ripe and thought it was a great idea to make a plate of mango salad to go with the roast chicken leg that I was going to roast for the hubby for dinner. He is a meat eater and I am more a salad person.  Googled for one that I like as there are many versions on the internet. This is not the authentic Thai Mango salad, just a close one though, I think, but whatever it is good.

Found one that we both will like and to make sure I have all the ingredients in the fridge.  The mint leaves was an after thought for garnishing. I knew it would go well with the salad. I pluck the tender ones from the garden. Pluck some calamansi to replace the lime juice and a few bird's eye chilli from the lil space.  I truly love my lil space as it provides me with lots of fresh herbs which is important for my kind of cooking.  This Thai mango salad is simple to prepare and packed with flavours. Serve as an appetizing side dish for any roast meat. Hubby loves it and that is most important cos I love cooking and he loves eating :)

Conversation between hubby and I while having dinner, with this dish served

Hubby: You know my mom made this dish very often when she was around. You should see how she chopped the mango.  She holds the mango on her palm and used the knife to lightly chop on the surface of the mango before she sliced off chopped part.  How dangerous it was and she will hide herself while doing this so that dad can't see her doing it.  

Me:  Oh , that was how I did it too but I did not put on my palm , I place the mango on the chopping board and goes chop chop chop while holding the mango with the other hand....

(You should see the expression on his face)

Hubby : For heaven sake , please stop doing that, we have a shredder at home ! 

tip: soak the mango shreds with ice water
to keep the mango shreds crunchy

the ingredients used
for the dressing

 mixed the ingredients together, then
add the dressing and stir till well combined
garnish with the mint leaves

served with any garnishing,
can be coriander leaves or mint leaves

Thai Mango Salad
1 unripe mango * mine was a bit ripe but still has a firm crunchy texture - juliened
(soak juliened mango in ice water )
2 shallots - sliced
coriander leaves - chopped
2 bird's eye chillies - chopped
1 tbsp dried shrimps - toasted and pound fine
4 tbsp of roasted peanuts - pound coarsely
1 tsp of toasted sesame seeds * I omit as I have no stock in the fridge
a  handful of mint leaves  * keep some for garnishing

mix the ingredients together till well mix

1 tbsp fish sauce * I use Korean anchovy sauce
2 tbsp light brown sugar
1 tsp vegetable oil * I use rice bran oil
1 tbsp of calamansi juice


Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt. Garnish with some mint leaves.


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