The mango tree outside the house bore fruits! As the mangos are tart and crunchy, the best way to use them is in a salad. I grab whatever I find in the garden and the pantry, and toss everything together. Not exactly authentic Thai but it is delightfully easy to make and taste really great.
Green Mango Salad
1 small green mango, about 250g (substitute with green cooking apples if mangos not available)
1 red chilli or 3 bird's eye chilli
½ a handful Thai basil or mint or a mixture of both
2 tbsp dried shrimp
1 tbsp roasted peanuts
1 tbsp fish sauce
1 tbsp sugar
½ tbsp lime juice
Skin and julienne the mango.
Slice thinly the chilli, shallots and basil.
Wash and pound the dried shrimp into a fine meal .
Combine fish sauce, sugar and lime juice. Stir until the sugar dissolve.
Put all the ingredients into a large bowl, pour in the dressing. Toss well and serve.