Yum, yum: Thai Mango Salad

All the hullabaloo over Pakistani mangoes lately got us to thinking about how perfectly mangoes go with summer. Sweet, juicy and exotic enough to evoke daydreams of far-away lands, mangoes are amazing in a simple salad. Making this very popular Thai dish is seriously easy, but will always impress dinner guests. It doesn’t need to be too spicy – adjusting the amount of chilies added can turn down the heat, as can taking out the seeds. Thai people eat it with sticky rice and barbecued chicken.

3 cups slightly under ripe mango, peeled and grated into thin strips
(this will give the salad a bit more firmness than very ripe mangoes, but both work well. You can also substitute papaya, cucumber or carrot, or combine a few different veggies)
3 cloves of garlic
10 small, green chillies
2 long beans, cut into one-inch pieces (found at Asian markets, you can substitute green beans)
1 medium sized tomato, cut into small chunks or 1 red pepper, sliced into thin strips
2 tbsp dried shrimp (found at Asian markets)
2 tbsp fish sauce
2 tbsp lime juice
1 tsp palm sugar (also found at Asian markets, you can substitute an equal amount of brown sugar)
1 tbsp anchovy sauce (optional)
2 tbsp roasted peanuts
2 tbsp roughly chopped cilantro

1. Put garlic, chillies and long beans into a mortar and pound roughly with a pestle.
2. Add mango and pound again to bruise ingredients.
3. Add dried shrimp, fish sauce, lime juice and palm sugar. Stir together using the pestle and a spoon until sugar has melted.
4. Add anchovy sauce (if using) and tomato and pound again.
5. Add peanuts and cilantro, mix and serve.