Name: Green Mango Salad
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Vietnamese
Ingredients: ½ cup Asian basil leaves, sliced about ¼ inch (0.6 cm.) thick; 4 lg. Unripe green mangos, peeled, seed removed and cut into julienne strips, about ⅛ inch (0.3 cm.) thick; ½ cup Red onion, sliced ⅛ inch (0.3 cm.) thick, about 1½- to 2-inch pieces (3.8 to 5 cm.) (rinsed in cool water if strongly flavored); 2 tbsp. Light brown palm sugar; 2 tbsp. Fish sauce (nước mắm); 2 cloves Garlic, minced; ½ cup Mint leaves, sliced about ¼ inch (0.6 cm.) thick to taste Kosher salt; 2 tbsp. Lime juice; 1 tbsp. Dried shrimp, finely chopped or pounded; ¼ cup Peanuts, roasted in dry pan; 2 Thai Bird Chilies, sliced into thin rings, about ⅙ inch (.1 cm.) thick; 2 tbsp. Fried shallots or store bough

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Unripe mangos’ pleasantly sour bite is balanced by a blend of sweet palm sugar in this salad, which is punctuated with the bright taste of mint and pan-roasted peanuts. In Vietnam this salad is paired with grilled beef (use same marinade from the pork for bánh mì thịt,) or grilled shrimp. I love this refreshing treat all by itself.

Buy under-ripe mangos that are just beginning to turn color inside. They have the perfect balance of sweet and