Green Mango Salad
Posted on | November 14, 2009 | Asian, Recipes, Vietnamese | No Comments

It’s green mango season. Just about every grocer in Cabramatta is selling them. The Vietnamese really love their green mangoes and I’m included. The sight of these green fruit makes my mouth salivate with delight.

There are a few variety of green mangoes available and I think most of them are imported from Thailand. So by the time you buy them from the grocers most of them are half ripe. My favourite is the one with the flatter shape and curvy end (not sure what they are called). If you can get it freshly picked and raw, it’s crispy, sour and tart.
My dad loves green mangoes and he replenishes my supplies each week. The typical Vietnamese way to eat green mangoes is to cut into pieces and dip it with chilli salt. The spicy and salty helps counteract the sourness of the fruit. One a bite into the green mango will make your eyes close and your face all scrunched up (Dave called this the “sour lemon” face). What is it about these sour fruits that make it so addictive?

Green mangoes are also great for making refreshing salads. I put together a green mango with pan fried fish.
Ingredients
2 green mango, peeled & finely julienne
200g white fish fillet
Vietnamese mint
fried shallot
Ingredients for dipping sauce
3 tablespoons fish sauce
2 tablespoons white vinegar
2 tablespoons sugar
125 ml cooled boiled water
2 garlic cloves chopped
1 chilli, chopped
2 tablespoons lime juice
Method
To make dipping sauce. In a bowl combine the fish sauce, vinegar, sugar and water and stir well. Add chopped lime juice, garlic and chilli.
Sprinkle a bit of salt on the fish fillet and pan fry. Once cooked set aside. Cut the fish into bite size pieces.
In a bowl combine green mango, mint and coriander. Mix well.
Pour onto a serving platter and arrange the fish pieces onto the green mango salad.
Garnish with fried shallot.
Pour some of the fish sauce on the salad to serve.

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