Green mango salad

January 05, 2020

Green mango salad

This recipe has been inspired by a delicious breakfast visit to our Auchenflower City Cousin, Emma Scragg this morning. We climbed her mango tree and harvested a box full of mangoes with the help of her neighbour who passed on this recipe.

Enjoy the flavours of Thailand and the balance of hot and sour with salty and sweet. Traditionally, this dish would be paired with fish, and definitely a fresh recipe to bring out this summer.


  • green mango, skin off and flesh peeled into strips with a peeler (about 2 cups worth)
  • 1 pinch salt
  • 3–4 small green chillies
  • large red Asian shallot, cut in half and thinly sliced
  • 2 tbsp rapadura, jaggery or brown sugar
  • 1 cup halved cherry tomatoes
  • 2 tbsp fish sauce
  • large lime, juice only
  • ⅓ cup of roasted peanuts, roughly crushed in a mortar and pestle
  • ½ cup coriander leaves

Place the green mango strips into a mixing bowl and set aside.

Combine the chilli, shallot and salt in a mortar and pestle and pound until the shallot slices start to break down. Add the sugar and swish around to mix as opposed to pounding.

Using the mortar and pestle gently pound the cherry tomatoes, just enough to release the juices and start to break down the halves.

Your mix should now be looking mushed and a little juicy. Add in the fish sauce and lime juice using the pestle to stir and combine. Taste to check for seasoning. You should have quite strong salty sour flavours with a good hit of chilli and enough background sweetness to provide balance.

Once you are satisfied with the flavour, add all of this dressing to your green mango, and give it a good stir before letting it rest for about half an hour.

Once you are ready add in the peanuts, combine them into the salad, then just before serving add in the coriander. Serve as a side dish or over some seafood.

Recipe acknowledgement O Tama Carey

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