It's just starting to be mango season, but the tree at the back of our compound is about a week behind the tree at the front. Every day I walk up to my apartment and see this tree taunting me.
Last week I was getting impatient, so I Googled recipes using green mango. Turns out, I'm not the only one that has this problem since I found hundreds of recipes!
This is one of my favorites right now. If you can't get green mango, you can use unripe papaya or even jicama (although you'll be missing the tartness if you use jicama)
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| Aren't these hanging gems so tempting! |
This is one of my favorites right now. If you can't get green mango, you can use unripe papaya or even jicama (although you'll be missing the tartness if you use jicama)
Makes 8 Servings
Ingredients:
2 red or green Thai chiles, with seeds, chopped
1 clove garlic chopped
½ cup fresh lime juice
¼ cup fish sauce (I used oyster sauce)
2 tablespoons oil
2 teaspoons brown sugar
4 green mangoes or 1 green papaya, julienned on a mandoline
2 medium shallots, thinly sliced
½ cup unsalted, dry-roasted peanuts, coarsely chopped
½ cup fresh cilantro leaves
¼ cup fresh mint leaves
2 tablespoons toasted sesame seeds
Preparation
Purée chiles, garlic,
lime juice, fish sauce, oil, and brown sugar in a blender until smooth.
Toss mangoes, shallots,
peanuts, cilantro, mint, sesame seeds, and dressing in
a large bowl; season with salt.
Dressing
can be made 1 day ahead. Cover and chill.
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