Two ripe mangoes.
Inspiration for a thai mango salad.
Always get excited about following a recipe. Always have good intentions of following it step-by-step. But, I didn’t have a sweet red bell pepper. Or carrots. Or peanuts. And only had half a lime.
So, that novelty wore off quickly.
Plus, there were torrential downpours all day. No desire to brave mother nature. So, my thai mango salad turned into a slightly experimental “let’s use whatever we have in the kitchen” dish. More fun that way ;)
What I did have was cilantro. And thai basil. And fish sauce. You can’t be Vietnamese and not have fish sauce (our staple equivalent of soy sauce). Fantastic, all set.
Snapped a few pics – but again – too impatient and you’ll see a wee gap between the mango/cilantro/thai basil to voila! finished dish. You may also notice a ripe avocado. Yep, you can always find a reason to add avocado.
2 firm-ripe mangoes
1 ripe tomato (substitute only. use 1 red bell pepper)
1/8 red onion (do try fine-slicing correctly, i failed miserably)
1 small handful of cilantro (use your discretion, i’ve got a heavy hand with cilantro)
even smaller handful of thai basil leaves (good with my rations, eh?)
pinch (or two) of black pepper
3/4 tbsp of fish sauce
1 tbsp of extra virgin olive oil (try with peanut oil if you have it)
2 tbsp of lime juice
1/2 tbsp of chili garlic sauce (substitute only. use thai peppers or fresh chilies)
Peel, pit and thinly slice mangoes lengthwise. Add cilantro, thai basil, red onion, avocado, tomato into a small mixing bowl. Add dressing mixture of fish sauce, olive oil, lime juice and chili garlic sauce (you’ll notice that I don’t use sugar). Mix gently. Note: Gently is key.
Generous heaping of thai-mango-avocado-goodness & served with grilled salmon for dinner.
Servings? No idea.
Apparently, one of the recipes says it makes 6 servings.
Should’ve seen my face. That’s why I don’t follow them. Hope you enjoy my adapted version ;)