Have you ever eaten at a restaurant and tried something so delicious that you wanted to make it at home? This recipe is from one of those situations. Ordered a delicious mango salad last weekend and I wanted to emulate it….immediately!
Mangos are a delicious tropical fruit, sometimes a bit of a challenge to prepare because of an elongated central pit. Click here for an article on How to Cut a Mango – if you need to learn; this should save you some frustration.
I bought Ataulfo mangos because they were available and ripe however, other varieties will work as well in this recipe. Below, I have amassed the ingredients from my fridge: red pepper, lime, red onion, Thai red chili pepper, one shallot, a bunch of cilantro and, of course, two mangos.
Additional ingredients from the pantry for the dressing: fish sauce for saltiness, sugar for sweetness and sunflower oil for smoothness.Here are my ingredients chopped, sliced, and ready to assemble. The lime I had was so large that I was able to squeeze 1/4 cup of juice out of it. You might need two limes to obtain enough juice for this dressing, however you only need the grated rind of one lime. To prepare the dressing, dissolve the sugar in the lime juice, rind, Thai pepper and fish sauce and add the oil and sliced shallot. Gently mix the mango, red pepper, red onions, and the cilantro. Pour in the dressing and mix again gently to combine. Top with a few whole cilantro sprigs.
Love the colour of the julienned mango; a vibrant orange-y yellow. The Thai chili pepper gives just enough spice to the salad. Lime adds the sour component, sugar adds the sweet and fish sauce adds the saltiness. A traditional Thai combination of flavours. The blend of colours and textures are a feast for the eyes and the palate. Mango salad is a perfect complement to any dinner and is like a bowl of sunshine on a beautiful summer day. Enjoy!
Spicy Thai Mango Salad
1-2 limes (or enough lime to make ¼ cup of juice)
1 tablespoon fish sauce
1 tablespoon sugar
1 red Thai pepper (seeded and minced)
2 tablespoons sunflower oil
2 ripe but firm mangoes
½ red bell pepper, sliced thinly
½ small red onion, cut in half horizontally and sliced thinly into half circles.
1 shallot (thinly sliced)
1/2 cup fresh cilantro (chopped)
- Zest the rind from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
- Whisk in the fish sauce, sugar and Thai pepper until sugar is dissolved. Blend in the sunflower oil. Add the sliced shallot, mix well and set aside.
- Peel and julienne mangoes and place in a large bowl.
- Add red pepper, red onion and cilantro to the sliced mangoes. Toss gently until combined.
- Add dressing and toss gently to blend.
- Top with sprigs of cilantro and serve.