Thai Mango Salad
Serves four to six
- 2 firm, unripe mangos, julienned
- 1/2 small sweet bell pepper, julienned
- 1 tbsp coarsely chopped cilantro
- 2 tbsp lime juice
- 1-1/2 tbsp. fish sauce
- 2 tsp. brown sugar
- 1 shallot, finely minced
- 1 clove garlic, minced
- 1 Thai Chile, finely chopped
Using a vegetable peeler, peel the mangoes. Using a julienne peeler cut the mango into thin strips, or use a knife and cut into matchstick pieces (making sure not to get to close to the woody pit int he centre). Place the mango in a bowl along with the sweet bell pepper and cilantro. Set aside.
In a small bowl, combine the line juice, fish sauce, brown sugar, shallot, garlic and chile.
Add the dressing mixture to the mango and toss well.