This fresh mango salad recipe was passed to Muy Keav from her mother. This is a great recipe for mango season (which in the Northern Territory is between August and mid-December) when green elephant mangos and sweet green mango can be sourced from a local supplier, or through Asian grocery stores in the southern states.
- 1½ tbsp thinly sliced lemongrass stalk
- 3 medium sized shallots
- 4 cloves garlic
- 2 tbsp fish sauce
- 2 ½ tbsp sugar (brown, raw or palm)
- 1 tsp salt
- 3 tbsp lime juice
- 4 green elephant mangoes, shredded
- 1 sweet green mango, shredded
- 1 cup red onion, thinly sliced
- ½ cup dried shrimp (optional)
- 1 cup roasted unsalted peanuts, crushed
- ¼ cup coriander, roughly chopped
- ¼ cup Thai basil leaves
- ¼ cup Vietnamese mint leaves
- ¼ cup fish mint leaves (see note)
- ¼ cup mint leaves
- 1 long red chilli (or to taste), sliced, and/or starfruit, to serve, optional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Using a mortar and pestle or a blender, pound/blend all dressing ingredients to a fine paste.
2. Place the mango in a medium-large mixing bowl with the dressing, red onion, dried shrimp and half the peanuts, then mix thoroughly. Add the herbs and toss gently.
3. Transfer the salad to a serving bowl and garnish with the rest of the peanuts and the sliced chilli. Optionally, serve on a bed of rocket or salad greens with grilled fish or chicken to accompany.
• All fresh herbs, including fish mint, and the optional dried shrimp can be found at select Asian grocery stores. The salad is best eaten fresh but will last 2-3 days in the fridge.
Explore a Taste of the Territory with Jimmy Shu on SBS Food and On Demand.