Spicy Mango Salad

By norsegal8

I had this salad on my most recent trip to Vietnam. Look for mangoes that are firm yet ripe, and taste the mango on its own before adding the dressing, so you know whether to adjust the amount of sugar or acid. This salad is fiery, but once you start eating it, it is hard to stop, even as you lips start to tingle. To temper the heat, serve it along side grilled meats, like lemongrass pork chops.

Ingredients

• 1 tablespoon sugar
• 1 small clove garlic
• 1/2 teaspoon minced Thai chile
• 1/4 teaspoon kosher salt
• 1/4 cup + 1 tablespoon freshly squeezed lime juice
• 1/4 cup fish sauce
• 4 firm yet ripe mangos
• 1/4 teaspoon cayenne pepper

Preparation

Step 1

1. Combine the sugar, garlic, chile and salt in a mortar; pound with a pestle until finely mashed. If you don't have a mortar and pestle, use the bottom of a heavy knife (like a cleaver) in a bowl to mash the ingredients together. Transfer the paste to a large bowl, add the lime juice and fish sauce, and stir well to combine.

2. Stand 1 mango, stem end down, on a cutting board. Using a large, sharp knife, cut straight down along one side of the flat oval pit. Cut down along the opposite side of the pit. Put half the mango, skin side down, on a cutting board and cut it into slices about 1/8 -inch thick, cutting to, but not through, the peel. Using a small paring knife, cut the slices away from the peel. Repeat with the remaining mango half and then with the remaining 3 mangos.

3. Add the mango slices to the dressing and toss to coat evenly. Sprinkle with cayenne and serve.