Thai Mango Salad
Mango Salad is a harmony of fresh fruits and vegetables! Get a vitamin boost from this sweet, spicy, sticky and crunchy Thai salad recipe.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 mangoes ((See Note 1))
- 20 fresh green beans
- 8 cherry tomatoes ((cut in half))
- 1 Fresno chile ((3-inch in length))
- 3 garlic cloves
- 2 tbsp brown sugar ((or palm sugar))
- 1 1/2 tbsp fish sauce
- 1 large lime ((3 tbsp juice))
- 1/4 cup dried shrimp
- 1/2 cup roasted peanuts
- 1/4 cup cilantro for garnish
Instructions
- 1
Peel the fruit with a vegetable peeler. For an unripened mango use a grater like the kind you would use for cabbage salad, or a kitchen mandoline and grate the flesh of the mangoes. For a ripe mango, use a sharp, dry knife to slice the fruit away from the pit. Slice the mango chunks into strips and transfer to a salad bowl.
- 2
Trim the ends off the green beans and cut into 2 inch pieces. Reserving a third green beans, add remaining two thirds to salad. Cut the tomatoes in half.
- 3
Using a mortar crush the red chile and garlic to a paste with the pestle. Alternately, you can dice the red chile fine and mince the garlic if preferred.
- 4
Add the tomatoes, a third of the green beans, half the peanuts and crush slightly to bruise using pestle (or wooden spoon). Add brown sugar, fish sauce, lime juice and dried shrimp to mortar or bowl and mix thoroughly.
- 5
Pour sauce mixture over mango and green beans, tossing to coat and mix thoroughly. Chill if preferred or serve immediately with slices of lime and garnish with remaining peanuts and chopped or micro cilantro on top.