Posted by: njbrown | March 7, 2011

Mango Salad


Mango Salad

In the years that I’ve eaten in a variety of Asian restaurants, I missed seeing fruit dishes.  They may have been there, but if they were, I wasn’t aware of them.  About a year ago, a Thai fusion restaurant opened in town, and while the food is good, what I really love there is their mango salad.  The jewel colors of the ingredients are beautiful – golden-yellow, red, purple, and green – and the blend of flavors – sweet, sour, spicy, and salty are equally lovely.  When you add the variety of textures, it is truly a delightful dish.

This week, my husband and I returned to the restaurant to try to figure out how to recreate it.  Fortunately, the menu listed the ingredients, so that was a huge help.  For proportions of ingredients, I went to the Web and found a recipe that sounded quite close, but I adjusted amounts after my test recipe.  The Web recipe called for fish sauce, and the idea of fermented fish just wasn’t very appealing for me.  My adapted recipe doesn’t have fish sauce, but for purists, it could always be added in place of the soy sauce in whatever amount you desire.

The restaurant also served a fish dish where a filet of fish was topped with the same mango salad, and it, too, was very enjoyable.   Some Web recipes showed the mango salad topped with grilled shrimp.  I think that would be really delicious, especially in summer.

Ingredients:

  • 2 tablespoons chopped cilantro
  • 3 tablespoons chopped mint
  • 2 tablespoons lime juice
  • 1 tablespoon granulated sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon grated ginger
  • 2 tablespoons vegetable oil
  • hot sauce to taste
  • 1/3 cup peanuts or cashews – toasted briefly in skillet or in oven, then chopped
  • one red pepper finely julienned
  • 2 unripe, firm, green-skinned mangoes (about 2 lb.) – julienned
  • 2/3 cup red onions finely sliced

Directions:

  • In a small bowl, combine cilantro, mint, lime juice, sugar, soy sauce, ginger, oil and hot sauce.  Stir to mix.
  • Place red pepper, mangoes and onions in another bowl.
  • Pour liquid mixture over mango, red pepper and onion slices and toss lightly.
  • Sprinkle each serving with toasted cashews.

Nancy

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