Last week I visited the markets at Cabramatta and I was so delighted to see that it’s green mango season. I love love love green mangoes and the sight of these green mangoes makes my mouth water. Growing up we always used to eat these crunchy and very sour green mangoes dipped in sweet fish sauce or with chilli salt. I am salivating just writing this. There is a Vietnamese saying that if you eat too much sour fruits then you become really lazy. My parents would always say this to me but I didn’t think I was lazy; just a very good procrastinator.
There seems to be more varieties of green mangoes available in recent years. The different varieties I saw at the market didn’t have names on them but it was graded by sweet and sour or super sweet. Of course the green mangoes without the mention of sweet on the sign were extremely sour (like the ones in the photo above). They were way too sour for my liking. But the ones in the picture below were sweet with some tartness to it. It is sweet enough to eat by itself without the use of any dips. I definitely like these variety more. Green mangoes are best when eaten firm so don’t let them go ripe.
Green mangoes are perfect for refreshing summer salads. Choose firm mangoes as it gives the salad a nice texture. This salad has an explosion of flavours with the fragrant herbs and the fish sauce dressing. Depending on how sour the mango is you need to adjust the dressing to balance out sourness. Add some poached prawns to complete this salad.
Vietnamese Green Mango Salad with Prawns Recipe
2 green mango, peeled and julienned
12 medium cooked prawns, peeled and de-veined
1 cup Vietnamese herbs (mint, perilla leaves) (use only mint if you can’t get other herbs)
2 tablespoons fried shallot
2 tablespoons roughly chopped roasted peanuts
1 chilli, thinly sliced
Fish sauce dressing
1/2 cup warm water
3 tablespoon lime juice
2 tablespoons sugar
2.5 tablespoons fish sauce
2 chillies, finely chopped
Prepare the fish sauce dressing. Combine all the ingredients into a small bowl and stir until sugar dissolved. Keep tasting the dressing until you get the right balance of sour, sweet and salty.
In a large bowl, combine the green mango, herb, chilli and prawns and couple of spoons of fish sauce dressing. Toss well. Transfer to a serving plate and garnish with fried shallot and peanuts.
We use Australian measurements for cups and tablespoons:
1 teaspoon = 5 ml
1 tablespoon = 20 ml
1 cup = 250 ml