← Nouns Cooking · Thai

Ingredients

• 2 green (unripe) mangoes (about 300 g flesh), peeled and shredded
• 2 Shallot, thinly sliced
• 1 tbsp Palm sugar, grated
• 1 tbsp Fish sauce
• 1 tbsp lime juice (to taste)
• 1½ tsp chilli flakes (or 2 fresh bird’s eye chillies)
• 3 tbsp roasted peanuts
• 2 tbsp Dried shrimp, toasted (optional)
• 1 handful coriander or mint leaves (optional)

Method

1. Stir the palm sugar, fish sauce and lime juice together until the sugar dissolves, then add the chilli.
2. Taste the mango: if it is very sour, use less lime; if it is mild, add more. The dressing should be sweet, salty, sour and hot all at once.
3. Toss the mango and shallots with the dressing, then add the peanuts, dried shrimp and herbs and toss again lightly.
4. Serve straight away, before the mango softens, alongside grilled meat, fried fish or sticky rice.

Tips

• Contains peanuts and fish. For a vegan version, use light soy sauce or salt instead of fish sauce and skip the shrimp.
• A julienne peeler shreds mango in seconds; Granny Smith apple works if you can’t find green mango.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Temple of Thai