Thai mango salad can be a great side dish. Very much like Thai papaya salad, both of them share pretty much the same features – sweet, sour, and spicy.
In terms of ingredients, you can pretty much make your own version of mango salad. The standard version is always a mixture of thinly sliced unripe mango with roasted peanuts, dried shrimps, shallots, and chopped bird’s eyes chilies.
Ingredients for Thai mango salad
- 400 g mangoes
- 2 shallots, thinly sliced
- 2-3 red bird’s eye chilies
- 3-4 tbsp fish sauce
- 4-5 tbsp lime juice
- 20 g dried shrimps
- 40 g peanuts, toasted
- 3-4 tbsp palm sugar
- a handful of coriander (optional)
For Thai Mango Salad peel the green mango and use a mandoline slicer to slice them then thinly shred them using a sharp knife. Soak the mango in ice-cold water to make it crispy.
Slightly crush the chilies, shallots, dried shrimps and peanuts in a mortar. Then, put in fish sauce, lime juice, and palm sugar. Mix well. Pour in the above mixture into the sliced mango. Mix well.
Garnish salad with some toasted peanuts and coriander (optional). Serve as a side dish.