Mango Salad

Name: Mango Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 5 ripe mangoes; 1 tablespoon fish sauce; 2 1/2 cm ginger, grated; 3 limes, juice and zest of; 100 ml grapeseed oil; 3 red chilies, finely chopped; 1/2 cup basil, roughly chopped

Submitted by Terese

"A great summer recipe with a bit of zing to it"

Download

Ready In:: 10mins
Ingredients:: 7
Serves:: 6

ingredients

5 ripe mangoes
1 tablespoon fish sauce
2 ¹⁄₂ cm ginger, grated
3 limes, juice and zest of
100 ml grapeseed oil
3 red chilies, finely chopped
¹⁄₂ cup basil, roughly chopped

directions

Peel the mangoes with a vegetable peeler or small sharp knife and then slice the flexh off either side of the stone.
Cut into strips about 1cm thick.
Put in a bowl.
Mix together the rest of the ingredients and pour over the mango.
Toss lightly.

Questions & Replies

Got a question? Share it with the community!

Reviews

This certainly had a wonderful zing to it. I chopped everything really fine - the orange, red and green looks very attractive. The mangoes were huge, so I just used 3. I added a pinch of salt because I used a bit less fish sauce. I also omitted most of the oil so it turned into a sort of salsa for fish. For North Americans who make this, the red chiles are Thai chiles about 2-3" long available in oriental grocery stores. Red Jalepenos would do, but even better, (because of the even heat) would be Serranos which had turned red. I don't know if this is a seasonal thing , but here in Australia at the end of summer, the red chiles are not packing much of a punch, so even the 3 didn't get it fiery hot. In the USA, I would start with only 1 chile and work up the heat from there.

Jangomango