Mango juice runs in my blood . I grew in a mango-loving family. My heritage is that of the Philippines, and my grandmother even owned a mango orchard so the juicy, fleshy fruit was always plentiful. With that being said, I’ve grown up eating green mangos, riped mangos, dried mangos, similar to Bubba Gump with his expansive shrimp repertoire.
What has been underutilized in many dishes and menus is the green mango. This is the mango at the pre-ripe stage that is crunchy and tart, and as the name suggests, green on the outside. In this dish, I created a refreshing summer side dish “salad” that is sour, sweet, tangy, and delicious.
Even though there are no greens in this salad, the combination of green mangos, cilantro and lime juice pair perfectly with any grilled meats. The secret ingredient I whisked in to enhance the overall flavor of this dish is fish sauce. Don’t be scared. Just a little goes a long way. Fish sauce has a rich, salty, umami flavor that adds the perfect amount of salty funk to the dish. The overall results is the perfect summer side dish for you to enjoy! Whiskologist- beware. This salad does have heat to it, so if you are not the heat loving type you can cut down the red chilies to just one or remove completely.
- 2 red chilies, chopped
- 1 glove of garlic
- 1/4 cup of fresh lime juice
- 2 tsp of fish sauce
- 1 tbs of light oil (sunflower, avocado oil)
- 1 tbs of sugar
- 1 tsp of minced ginger
- ¼ cup of fresh mint, chopped
- ¼ of fresh cilantro
- 2 green mangoes
- 1 tbs of toasted sesame seeds
- Chopped toasted peanuts for garnish (optional)
- In a blender, combine the first 7 ingredients and blend to combine. Set aside.
- Using a potato peeler, gently peel off the skin of the mango.
- Carefully cut around the seed of the mango, and slice into thin wedges.
- Toss the mangoes with the fresh mint and cilantro and the dressing.
- Top with toasted sesame seeds and chopped peanuts.