Green Mango Salad

Nothing says summer like a green mango salad. With its hot, sour, salty sweet explosion of flavours, this salad is the perfect antidote for those sticky, sweltering days of humidity.

I made this twice in two days: the second version was a much tastier success, as I made sure to dress the mango shreds at the last possible moment, minimising any sog factor.

I brought the leftovers into work the next day, and the shrimp and beans were literally bursting with flavour after soaking overnight in the fish sauce dressing. It also plated very easily too, as you can see. Lots of happy workmates who all pestered me for the exact recipe so they could recreate it at home.

Green Mango Salad
Anything goes really, and all ingredients and quantities can be varied according to personal preference.

2 green mangoes
1/2 small red onion
1/3 cup dried baby shrimp (from Asian grocers)
30ml fish sauce
15ml lime juice
2tsp sugar
12 butter beans (string beans or French beans also work)
2 birds eye chillies
about 20 mint leaves (preferably Vietnamese mint)
1/3 cup roasted peanuts or cashews

Peel and shred mango into 2 or 3-inch (5-8cm) lengths using a zig zag peeler (from specialty Asian grocery stores), julienne grater or knife. Place into a colander or a bowl lined with paper towel.

Finely slice the red onion and place on top of the mango. Set aside.

Pound the shrimp using a mortar and pestle.

Combine the fish sauce, lime juice and sugar and whisk briskly making sure the sugar dissolves.

Pour over the shrimp and add the butter beans, cutting them into short 1cm (1/3-inch) slices.

Thinly slice the chilli and add to the dressing.

Gently pound the dressing mixture 5-6 times to allow flavours to mingle (taking care not to splash your white t-shirt!).

Finely slice mint leaves into slivers and add to dressing.

Keep mango and dressing separate until just before eating. Leaving the shrimp and beans overnight in the dressing made them plumper and tastier, I found.

To serve, place a mound of mango and onion in the centre of each plate. Top with soaked beans, shrimp and mint. Pour dressing over the mound and scatter with crunchy roasted peanuts or cashews.



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