Along with the papaya, the mango epitomizes the best in tropical fruits, and Thai cooks have always done justice to its virtues. Here an unripe mango is preferred because it is a bit tart and has the crispness of a fresh apple. The Thai spices add an extra dimension that makes this one of my favourite Thai salads.
Serve it as a starter or as an accompaniment to other dishes.
Peel and seed the mango and cut the flesh into fine shreds. Set aside.
Combine the lime juice, fish sauce, sugar and shallots. Mix well. Add the chillies and mango and toss carefully. Arrange on a platter, sprinkle with the cashew nuts and serve at once.
© 2001 Ken Hom. All rights reserved.