We were on a trip through Thailand and during a stop somewhere along the way in a small and rather dodgy little restaurant, Sandra our guide, told us that we should really try the green mango salad. Now I am a real mango fan, but eating an unripe mango did not immediately strike me as the ultimate culinary delight. But it was shockingly hot that day and a nice refreshing salad sounded like just the thing I needed. We got a bowl filled with small thin strip which was mango, I assumed, and well, to say it looked fabulous is maybe a bit of an overstatement. It didn’t. But one bite of the stuff and I was convinced. This was soooo good. Sweet, salty, bitter… Perfect for hot weather! Ever since that time I have been looking for the perfect mango salad recipe. I already shared the recipe with you for the green mango salad we made during the cooking club and to be entirely honest, I am not so sure wether I had a green mango or a green papaya salad that particular day (it is ten years ago after all) I’m just guessing it was mango, as I love mango. So when Esmee and I were cooking together it seemed like a fun idea to recreate a green mango dish. Our Asian supermarket had some in stock so no reason not to try it. And let’s face it, it can be harder to find a ripe mango here than it is to find a green mango. In the meantime – and on a totally different note – I am wondering if a little more structure in the site is something that would be good to have or not so good to have? Do I continue on this path (which I kind of like anyway, but that’s beside the point) or shall I try and get a bit of structure in the week dividing it across different topics. We have Dude Food Tuesday ofcourse and it is easy to add things to it. On the one hand it gives a bit of structure but on the other hand it might also limit spontaneous actions. Although I could of course still plan those in between.
And as always I’m interested in what you have to say if you have something to say.. 🙂 Does it make a difference for you? Would you like a bit of structure or not? I’d be happy to hear your thoughts! For now I am sharing this recipe for green mango salad, which we both thought was delicious. If you have another, more authenthic recipe, than please feel free to share. O and upon entering the recipe in I noticed all of a sudden how many things I changed! No wonder it didn’t feel all that authentic… On top of that I forgot to add the peanuts… Tssskkk… So below you find my recipe but with the mention of the things I didn’t put in. Remember, how I made it was delicious. Nothing wrong it!Print
Green mango salad
- 1 or 2 large mango’s, cleaned and cut finely
- 1 handfull of mixed mint, thai basil and Vietnamese mint if you can find any
- 2 red Asian shallots, cut finely
- 1 red chili, finely sliced
- 1 tbsp of fish sauce
- 1 tbsp honey
- 60 ml of hot water
- Combine the ingredients for the dressing in a mixing bowl and whisk until the honey is dissolved
- Place the mango, herbs and shallot in a salad bowl. Add a bit of the dressing and mix well.
- Garnish with the peanuts and chili and drizzle with some more dressing if you want. Serve the rest of the dressing on the side
Like I said I left out quite a few things. Here is the list! I did not put in: 3 tbps of dried shrimps, 100 gr of smoked trout, 2 tbsp of roasted peanuts and 1/2 tsp of garlic oil
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