Thai Green Mango Salad Recipe

1. 1

   1. Julienne mango using a knife, zigzag peeler or a mandoline slicer. If not using right away, soak in ice water for a few minutes, then drain and pat dry with paper towel before tossing.

2. 2

   2. Add garlic, peanuts, dried shrimps, chilli padi, shallots, long beans, honey and fish sauce to mortar. Squeeze lime juice and add in the lime rind. Pound with pestle to gently crush the ingredients to release their flavors, about a minute.

3. 3

   3. Add cherry tomatoes and mango. Pound gently until tomatoes are softly crushed, moist but still intact. Toss to coat evenly. Remove lime rind. Transfer to serving plate and garnish with coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.