Yam Mamuang (Green Mango Salad)

A crunchy mango julienne that snaps under the tooth, hit by lime acidity and the heat of Thai chilies. The balance lies in the contrast between fish sauce saltiness and palm sugar sweetness.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 277
• Protein: 8 g
• Carbs: 42 g
• Fat: 6 g

Ingredients

• 2 piece Mango ( green, julienned )
• 2 piece Shallot ( finely sliced )
• 3 piece Thai chili ( sliced )
• 50 g Peanut ( toasted and crushed )
• 3 tbsp fish sauce
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 tbsp palm sugar ( grated )
• 1 piece Fresh cilantro ( chopped )
• 20 g Shrimp optional ( dried )
• 2 piece Green mango ( peeled and pitted )
• 30 g Dried shrimp ( rinsed )

Instructions

1. Shred the green mango

   Peel the green mango. Shred the flesh into fine julienne using a mandoline or a sharp knife. The strips should be firm and translucent at the edges.

2. Toast the peanuts and shrimp

   Dry-roast the peanuts and dried shrimp in a hot pan. Stir constantly until they turn golden and release a toasted aroma. Coarsely crush the peanuts.

3. Prepare the dressing

   In a mortar, crush the Thai chilies. Add the palm sugar, fish sauce, and lime juice. Mix until the sugar is completely dissolved; the sauce should lightly coat the back of a spoon.

4. Assemble the salad

   In a large bowl, mix the green mango julienne, sliced shallots, dried shrimp, fresh shrimp, peanuts, and cilantro. Pour the dressing and mix vigorously so the sauce coats the fruit without softening it.

Chef's tips

• If the mango isn't acidic enough, add a bit more lime juice.
• Don't prepare the salad more than 15 minutes in advance, the salt will draw out water and you'll lose the crunch.
• Crush the chilies without turning them into a paste to keep the heat balanced.

Storage

Eat immediately. Does not store well in the fridge as the mango loses its crunch.