Thai-Style Mango Salad

This Thai-Style Mango Salad is a great way to make use of the gorgeous mangoes that are in season right now. This is such a beautiful salad, bursting with sweet and sour and spicy flavours, yet one that can be put together within minutes.

Do try it out!

This is how you can make the Thai-Style Mango Salad.

Ingredients (serves 2-3):

  1. 2 medium-sized ripe mangoes
  2. 1/4 cup peanuts
  3. Salt, to taste
  4. 1 small onion
  5. A few stalks of fresh coriander
  6. A 1-inch piece of ginger
  7. Juice of 1/2 lemon
  8. 2 green chillies
  9. 1 tablespoon honey

Method:

1. Dry roast the peanuts on medium flame till crisp. Ensure they do not burn. Let them cool down completely.

2. Meanwhile, remove skin and seed from the mangoes. Chop the flesh into cubes, and place them in a large mixing bowl.

3. Peel the ginger and onion. Chop onion, ginger, coriander and green chillies very finely. Add to the mixing bowl.

4. Add in salt to taste, the honey and lemon juice.

5. When the peanuts are cool enough to handle, pulse them for just a second using the mixer. Add this to the mixing bowl.

6. Mix the salad gently but well. Serve immediately.

Notes:

1. I used 2 medium-sized Banganapalli mangoes to make the salad. You can use any variety of mango that you prefer.

2. Adjust the quantity of lemon juice, honey and green chillies that you use, depending upon personal taste preferences.

3. If the mangoes are too sweet, you may not use any honey in making the Thai-Style Mango Salad at all.

4. Using the onion is purely optional.

5. Use ripe mangoes that are firm, for best results. Over-ripe mangoes aren’t the greatest for making this Thai-Style Mango Salad.

7. Refined sugar powder, palm jaggery or powdered plain jaggery can be used in place of the honey, too. You could use any other healthy sweetener of your choice, as well.

8. Remember that you must just crush the peanuts coarsely, and not make a fine powder.

9. Serve the Thai-Style Mango Salad immediately. Do not let it sit for too long after preparing it.

10. The ginger, onion, green chillies and coriander need to be chopped very finely, for them to not overpower the entire dish.

Did you like the recipe? Do tell me in your comments!

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Foodie Monday Blog Hop

This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Recipes with mangoes’.

I’m also sending this recipe to Fiesta Friday #227. The co-hosts this week are Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook.

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