How to Prepare Delicious Spicy Thai Mango Salad

Spicy Thai Mango Salad. Mango slices, slightly tart and sweet, fresh herbs and spicy Thai chillies are tossed with a dressing made up of salty fish sauce, sweet honey (or palm sugar) and sour lime juice. Crunchy peanuts add on just the right amount of flavour and wrap up this dish perfectly. In a separate bowl, whisk together the lime juice and olive oil.

Spicy Thai Mango Salad Whisk together the tamari, sugar, garlic, red pepper flakes and lime juice in a small bowl. In a large mixing or serving bowl, add the prepared mango, carrot, cucumber, tomatoes, and cilantro (shown above). Sweet & Spicy Thai Mango Salad (Som Tum Mamuang) Refreshing Thai Mango Salad Bursting with tropical flavors, the medley of fresh ingredients in a Thai Mango Salad will please any palate. You can have Spicy Thai Mango Salad using 10 ingredients and 2 steps. Here is how you cook it.

Ingredients of Spicy Thai Mango Salad

  1. You need 2 of green mangoes, peeled and julienned.
  2. It’s 1 clove of garlic, peeled.
  3. You need 2 tbsp of roasted cashew.
  4. Prepare 3 of chilies padi, sliced thinly.
  5. Prepare 4 of shallots, sliced thinly.
  6. You need 40 gr of gula melaka, melted with 3tbsp hot water.
  7. Prepare 2.5 tbsp of fish sauce.
  8. Prepare 1 of thai lime.
  9. It’s 1 of big tomatoes/cherry tomatoes.
  10. It’s Handful of corriander.

With its harmonious blend of hot, sweet, sour and salty components, its flavor profile is otherworldly for such a simple dish. This version of Thai green mango salad is made with unripened mango, dried shredded coconut that has been toasted to a flavorful golden brown, toasted peanuts, shallots, dried shrimp, and hot Thai chili. This Thai Mango Crunch Salad with Spicy Peanut Dressing is incredibly flavorful (think sweet and spicy), and it is also so BEAUTIFUL to look at. It's got great crunch from red peppers, wonton strips, and cabbage but is completely balanced by soft and juicy mangos that really brighten up the entire dish.

Spicy Thai Mango Salad instructions

  1. Julienne mango using a knife, zigzag peeler or a mandoline slicer.
  2. 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..

Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl. Seed sweet pepper, cut into very thin strips and add to mangoes. Add carrot, half of green onions, and cilantro. It is packed with vibrant veggies such as cauliflower, Brussels sprouts, broccoli, radicchio, green cabbage and, kale, and topped with sunflower seeds, dried mango, crispy toasted quinoa and an exquisite Zesty Thai Sweet Chili Vinaigrette. It pairs perfectly with grilled chicken, tofu or shrimp!

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