Tuesday, April 19, 2016

For the love of a mango....green mango

Green mangoes around our home in Vietnam, Chateau Mango

There is something incredibly satisfying about losing yourself in every last bit of a ripe mango. I feel the same way about green mangoes. You catch that little bit of tartness with the sweet and sour that makes it absolutely delicious when you pair it with the right flavours. A touch of kaffir lime, coriander, green onion, red chillies, shallots, Thai basil, mint, salt, pepper with just the right amount of Vietnamese fish sauce. Yum, Yum and Yum!

We have a few 'go to' recipes when green mangoes come our way. I love to share...so here goes..

Serves 4-6

4-5 unripe treen mangoes (about 1 1/4 lobs/600g), peeled
2-3 teaspoons caster sugar, or more to taste
2 kaffir lime leaves, finely shredded
2 tablespoons minced fresh coriander leaves (cilantro)
1 green onion (scallion), thinly sliced
2-3 red or green bird’s- eye chilies, thinly sliced
3 shallots, thinly sliced
2 tablespoons fish sauce
1/3 cup (50g) raw cashew nuts, dry roasted until golden and crisp

Hold a peeled mango over a shredder and grate to make matchstick shreds. Alternatively, hold the mango in the palm of one and with a sharp knife in your other hand, make vertical cuts close together. Hold the knife horizontally and slice across to make shreds. Repeat on the other side of the mango.

Put the mango shreds in a bowl and sprinkle with sugar. Massage with your fingers for about 30 seconds, then add the rest of the ingredients except the cashew nuts, tossing to mix well. Taste and if the manoes see to sour, add more sugar.

Add the cashew nuts, toss and serve immediately. 

Recipe from Southeast Aisa’s BEST RECIPES- From Bangkok to Bali (highly recommend this book)

Prawn and Green Mango Salad

Serves 8

3 tablespoons fish sauce
3 tablespoons rice vinegar
2 tablespoons sugar
3 tablespoons lime juice
1 chilli, deseeded and finely chopped
1 garlic clove, finely chopped
3 large green mangoes, shredded
24 medium cooked prawns, peeled and deveined
1 cup mint leaves
I cup Thai basil leaves
1 cup coriander leaves

Place fish sauce, ½ cup water, vinegar, and sugar in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Let cool. Add lime juice, chilli, and garlic, and stir to combine. Refrigerate until ready to use. Place mango, prawns, mint, basil, and coriander in a large bowl. Add dressing, toss to combine and serve.

Recipe from Mindfood Magazine here

Sliced green mangoes dipped in chilli salt

And then there is the kicker... sliced green mango dipped in a mixture of sea salt and sliced red chili...mixed to taste. You just have to go with this one...and may I suggest an iced cold beer alonside it? If you like it extra hot...you might need two. Enjoy! 

No comments:

Post a Comment