Escape to the vibrant flavors of Thailand with this incredibly refreshing and easy-to-make mango salad! Sweet, juicy mango takes center stage, perfectly balanced by the tang of lime, the zest of fish sauce, and the subtle heat of chili. This vibrant salad is more than just a delicious dish; it's a taste of sunshine, a culinary journey to Southeast Asia without leaving your kitchen. Imagine the satisfying crunch of crisp vegetables mingling with the soft sweetness of ripe mango, all coming together in a symphony of flavor. It's the perfect light lunch, a zesty side dish, or a delightful addition to any summer gathering.
This simple recipe requires minimal ingredients and preparation, making it ideal for even the busiest weeknights. Forget complicated techniques and lengthy ingredient lists – this Thai mango salad focuses on fresh, high-quality components to deliver maximum flavor impact. Ready to create this taste of paradise? Let's dive into the step-by-step instructions below.
Tools Needed
- Knife
- Grinder or Mortar and Pestle
- Bowl
Ingredients
- Shallots: 5 pieces
- Dried Prawns: 1 tablespoon
- Roasted Brown Sugar: 2 tablespoons
- Salt: 1/4 teaspoon
- Sugar: 1 tablespoon
- Fish Sauce: 1 tablespoon
- Red and Green Chili: 5 pieces
- Green Mango (Nam Dok Mai): 2
- Mango
Step-by-Step Instructions
Step 1. Prepare the Mangoes and Prawns
- Remove the skin from the mangoes. Wash the mangoes.
- Slice the mangoes. Avoid chopping from the top as it's dangerous.
- Wash the dried prawns with hot water and grind them using a grinder or mortar and pestle.
Step 2. Make the Dressing and Combine Ingredients
- In a bowl, combine the shallots (slightly broken), chili (start with half), salt, sugar, fish sauce, ground dried prawns, and the sliced mango. Taste the mango and adjust the sugar and fish sauce accordingly. More sugar may be needed if the mango is sour.
Step 3. Adjust Seasoning and Mix
- Mix well. Add more sugar and/or fish sauce if needed to balance the sourness.
Step 4. Garnish and Serve
- Garnish with remaining chili and dried prawns.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- A safer way to cut mangoes is to slice them instead of chopping from the top.
- Taste the mango before adding all the ingredients to adjust sweetness and sourness.
Nutrition
- Calories: approximately 300
- Fat: 0.5g
- Carbs: 75g
- Protein: 2g
FAQs
1. Can I make this salad ahead of time?
It's best enjoyed fresh, but you can prepare the vegetables and dressing separately a few hours in advance. Combine just before serving to prevent the mango from getting soggy.
2. What type of mango is best for this recipe?
Ripe but firm mangoes like Ataulfo or Honey mangoes work well. Avoid overly ripe mangoes as they can become mushy.
3. Can I adjust the spice level?
Absolutely! Start with less chili and add more to taste. You can also substitute a milder chili or omit it entirely if you prefer a less spicy salad.
This Thai mango salad is a testament to the beauty of simple ingredients elevated by bold flavors. With its vibrant colors and refreshing taste, it's a perfect dish for any occasion, from casual weeknight meals to summer barbecues. So grab your ingredients and experience the delightful taste of Thailand in your own kitchen!