Paul van Reyk

I adapted this from a recipe from SBS. It is a feast of complex flavours to eat with

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Mango Salad

Adapted from a recipe for green mango salad at https://bit.ly/48iH4m5
Course Salad
Cuisine Thai
Keyword mango, salad
Prep Time 1 hour

Ingredients

  • 2 green or just ripe mangoes
  • 1 pinch salt
  • 2 green chillies, chopped
  • 1 shallot, chopped
  • 1 tbsp Maldive fish or dried prawns
  • 2 tbsp jaggery or brown sugar
  • 1 cup halved cherry tomatoes
  • 2 tbsp fish sauce
  • 1 lime, juiced
  • 1/2 cup roasted peanuts
  • 1/2 cup coriander leaves chopped

Instructions

  • Peel the skin off the mangoes. Peel the flesh in strips. Put it into a bowl with the salt
  • Combine the Maldive fish/ dried prawn and salt in a mortar and pound with the pestle till the Maldive fish/ dried prawn is broken down but still a little coarse
  • Add the chilli and shallot and pound till the shallot pieces are slushy
  • Add the jaggery/ brown sugar and mix well
  • Add the cherry tomatoes and mix without grinding
  • Add the fish sauce and lime and mix well
  • Add the mango slices and mix
  • Just before serving add the chopped coriander

Notes

a curry or cold meat or vegies.