Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, spicy thai mango salad. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spicy Thai Mango Salad featuring fresh flavors of mango, cucumber, carrot and cilantro tossed in a flavorful spicy, sweet and savory dressing! Staying close to the traditional Som Tam of Thailand is the spiciness, saltiness and sweetness of the dressing. And almost anythings in your recipes.
Spicy Thai Mango Salad is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Spicy Thai Mango Salad is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have spicy thai mango salad using 10 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Spicy Thai Mango Salad:
- Take 2 green mangoes, peeled and julienned
- Take 1 clove garlic, peeled
- Take 2 tbsp roasted cashew
- Prepare 3 chilies padi, sliced thinly
- Take 4 shallots, sliced thinly
- Make ready 40 gr gula melaka, melted with 3tbsp hot water
- Take 2.5 tbsp fish sauce
- Prepare 1 thai lime
- Take 1 big tomatoes/cherry tomatoes
- Get Handful corriander
This Thai green mango salad is made with an unripened Nam Dok Mai Mango, our premium mango. It is normally a little spicy, but you can control just how spicy by limiting the amount of red chili you add. The dressing is a delicious combination of fresh lime, fish sauce, and sugar, giving it a. The Thai Mango Salad can stay fresh in the refrigerator for up to two days in an airtight container.
Steps to make Spicy Thai Mango Salad:
- Julienne mango using a knife, zigzag peeler or a mandoline slicer
- Pound the ingredients and serve. Add garlic, peanuts, dried shrimps (if use), chilli padi, shallots, gula melaka and fish sauce to mortar. Squeeze lime juice and add in the lime rind. Pound with pestle to gently crush the ingredients to release all the flavours, about a minute. Add cherry tomatoes and mango. Pound gently until tomatoes are softly crushed, moist but still in tact. Toss to coat evenly. Remove lime rind. Transfer to a serving plate and garnish with coriander.
Get an extra kick of spiciness by increasing the amount of chili padi used. Coarsely chopping them up into smaller pieces will bruise the fruit, releasing its capsaicin. Luckily, Cake Pants Lady swooped in to my rescue with a Thai Mango Salad that would be the perfect vessel for more Spicy Peanut Sauce. And oh my gosh, it was indeed perfect. I added an extra touch of vinegar and some fresh lime juice to convert my precious from a dipping sauce to a dressing.
So that is going to wrap it up with this exceptional food spicy thai mango salad recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
