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Ingredients
- 1 part salt
- 2 parts sugar
- red Thai bird chiles, to taste
- drops lime juice
- I use good quality sea salt that has a significant moisture content. It has a sharp, piquant and briny aroma and doesn't taste as harsh as regular table salt. This type of salt is perfect for dipping fruit.
- I use unrefined loose cane sugar for the golden color it adds to the seasoning and of course for its strong aroma. Look forrapadura sugar in your specialty store.
Preparation
Step 1
Wash and stem the Thai bird chiles. Pat them dry with a paper towel. Depending on how you can tolerate the heat, remove and discard the seeds from the chiles. The seeds are attached to a ribbed membrane which where most of the heat of the pepper is. Finely chop them.
In a mortar and pestle, combine the sugar, salt and red chiles. Drizzle a few drops of lime juice and I macerate for a few hours. The salt will turn a pinkish color.
Peel and cut the mango into long pieces. Dip the mango into the salt and enjoy!
Also try with Granny Smith or other apples.