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Green mango salad with lemongrass and cashew nuts

Green mango salad is a condensed of flavours and textures so appreciated in Thai cuisine! Discover the delicious balance between mango and lemon sourness, the sweetness of carrot and coconut sugar, then the heat of fresh bird's eye chillies. You'll appreciate the blend of ingredients, some soft and some crunchy, some fresh and some dry. Under its simple aspect, the green mango salad has a lot to offer to the taste buds of gourmets. Serves 2.

1 green mango, shredded 1 small carrot, shredded 1 tablespoon dry shrimps 30 g cashew nuts 30 g shallots, thinly sliced ½ tablespoon coconut sugar 2 tablespoons fish sauce 2 tablespoons lime juice

10 g lemongrass, finely sliced 2 fresh bird's eye chillies, finely sliced 10 g spring onions, chopped Vegetable oil, for frying

Fry shrimps and cashew nuts for about 1 minute. Drain on kitchen paper.

Fry half of the shallots until golden brown (about 2 minutes). Drain on kitchen paper.

Prepare the seasoning: in a bowl, mix coconut sugar with fish sauce, lime juice and chillies.

Add mango, carrot, shrimps, cashew nuts, lemongrass, spring onions and the second half of the shallots (fresh shallots). Taste to adjust the seasoning.

Transfer to a serving dish and sprinkle with fried shallots. Serve with rice noodles or sticky rice.

Tip: there are many varieties of green mango, some much more sour than others. You will adjust the seasoning accordingly, with more or less lime and more or less sugar.

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