Mango Salad

 

We have a big mango tree at our backyard planted by my late paternal grandfather. The tree are well nourish to bear suckling mangoes for years now.  I tried few mangoes recepi from the very tree and the fleshy mangoes goes very well with sweet and savoury dishes. The largest mango we have come across, fit almost the half of your arm.

We harvested the mangoes few weeks ago and after distributing to my neighbors and family members, I have a basket of it to consume. Knowing we all love mango salad or kerabu mangga known locally, I picked some raw mango to prepare the dish. It's tangy, sour,spicy and lightly sweetened with palm sugar to balance the flavor. The crunchiness of toasted peanut add texture to the gorgeous mango salad. As always, you may adjust the heat of the dish according to your preference. This humble mango salad goes well as a side with white rice and a gravy dish. 

Ingredients 

3 medium sized unripe mangoes 

5 bird eyes chilly,finely sliced 

3 shallots,finely sliced 

3 tbsp fish sauce

4 tbsp lime juice

1 tbsp palm sugar

1/4 cup roasted peanuts 

Methods

Wash the mangoes, peeled off the skin shred using a shredder. You'll need a coarse shredded mango flesh. 

Add the shredded mango in a large bowl together with sliced shallots,chilly,lime juice and fish sauce. Mix well. 

Add the palm sugar and toss well to combine.

Transfer to a serving plate and sprinkle with the toasted peanuts.