Foodie Blogroll

Thursday, June 28, 2012

Green Mango Salad

The sun has come out and stayed with us pretty much all day yesterday...we can again enjoy the out doors without getting wet...unless we want to jump in the pool. The temperature is still in the 80's and the humidity is down. Very pleasant here in south west Florida.
After the storm I gathered some more green mangoes that fell off the tree. The Kent mango which is the kind of tree I have stays green (the skin) even when it is ripe so it looks pretty much the same you just have to touch it to see how firm it is.I received a few good ideas from my friends on what to do with green mangoes...
After collecting the firm mangoes wash them very well, they drip a sap from the stem when they are picked even when they are ripe. If you are allergic to mangoes you will be itchy from the sap if it gets on you. After doing some research I gathered some info and made the green mango salad they way I would want to eat it...not too sweet, but first I had to taste it to see how I liked it. Erica was right they taste so good with just some lime juice squeezed over the top.
This is what I came up with after looking at loads of ideas 

  • 1large firm green mango washed peeled and julienned
  • steamed or cooked shrimp (optional)
  • 1 carrot peeled and julienned
  • 1 small shallot sliced or diced or not you can skip it or use green onion
  • 1 teaspoon ginger fresh grated
  • 1 sprig of mint chopped
  • 1 chili chopped ( or chili flakes to taste, I used shichimi togarashi)
  • 2-3 tablespoons fresh squeezed lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon palm sugar or brown sugar (you can use more)
  • 1 teaspoon chili sauce or chili flakes (optional)

Mix the mango, carrots, shallots, ginger, mint and chili in a large bowl.  In a small bowl whisk together the fish sauce, lime juice, sugar and chili sauce until sugar is dissolved. Pour over the salad and toss with the shrimp or just add them on top.
Garnish with black sesame seeds, (or you could use poppy seeds) and julienned shiso leaves or chili flakes...or really anything you want!!
It was pretty easy to make and I really liked the tart taste of the green mango...who knew?! :) I think this salad would be great with jicama, it would give it another texture and slightly sweet, or you could add beans sprouts. I like the mint here instead of cilantro and I didn't go very sweet, it's just my personal preference. You can go as spicy and sweet as you like. I wonder how avocado would work with this?! Well any way you make's a wonderful summer salad.