My husband and I used to eat a few times a week at this amazing Thai restaurant in Mississauga, near Square One. We became good friends with the owner and eventually he started sharing with me some of his family recipes. This version of the traditional Thai Mango Salad is very rich and refreshing.
The tricky part for some might be how to peel a mango. I normally use a sharp knife, but a regular vegetable peeler works well.
If using a knife, after peeling the mango, take one mango in the palm of your hand and holding a sharp knife in the other, make deep cuts across the entire surface of the mango with clean, swift strokes. Carefully, cut a thin layer of the top and watch the shreds fall into your bowl.
- 2 large green mangoes
- 4 tbsp chopped cilantro
- 2 tbsp chopped mint
- 1 medium size red pepper, cut into thin strips
- 1 small red onion, thinly sliced
- 2 tbsp roasted unsalted peanuts
- 4 tbsp roasted unsalted cashews
- Fresh coriander leaves and mint to garnish
- 2 tbsp fish sauce
- 2 tbsp sugar
- Peel the mango; you can use a vegetable peeler, it works well.
- Cut the peeled mango into thin slices and add to a bowl.
- Add the cilantro, mint, red peppers and red onions
- Process peanuts in a blender or food processor until coarse, add half to the bowl.
- Mix the fish sauce and sugar together, add to the salad bowl and toss and mix well.
- Transfer to a serving bowl.
- Sprinkle with remaining peanuts and scatter the cashews around the edges.
- Top with coriander leaves and mint.