Is green mango salad the best salad in the world? Quite possibly!
So deeply satisfying, with its sweet, tart, piquant and aromatic flavours, I’d happily eat it for breakfast, lunch and dinner. It’s so, so good.
Green mango salad was the first thing I ordered when I arrived in Bangkok. It was so hot it nearly blew my head off. And as a (possibly stupid) person who gave herself an ulcer with unchecked chili consumption, I love chili heat. Evidently, I’m no match for the Thais! Remove the seeds from the chili if you don’t like too much heat.
My recipe is pared back to the basics: mango, lime, red onion, chili and coriander. That’s all you need!
I’ve had variations in restaurants, including red or green peppers, peanuts, bean sprouts, and a dressing with oil. To me, adding oil spoils the zingy freshness of green mango with lime, and completely changes the mouth-feel, and none of the others improve upon the basics.
In green mango salad, we use unripe (green) mangoes. BUT! The mango should be fragrant.
Firm and fragrant… Like us! ;)
The mango should be firm, but have a little give when you squeeze, and exude the heavenly, sweet scent that lets you know it’s ready for your green mango salad. If it’s not fragrant, leave it at room temperature for a couple of days until it is.
Then go for it! Try my simple recipe with the essential ingredients, and then add in others if you must.
Enjoy your mini-break to Thailand!Print
Fresh, zingy and deeply satisfying food.
- 1 large fragrant green mango, peeled, and cut into matchsticks
- juice of 1 lime
- 1 thai red chili, chopped
- 1 small red onion, thinly sliced
- small bunch fresh coriander, roughly chopped
- Combine all the ingredients in a bowl, and enjoy.
Serve as part of an Asian meal, or eat it on its own as a healthy snack.