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.