Fresh unripe green mangoes will be available in the market for few more days. I still remember my childhood days when we would pick up fresh green mangoes from under the tree; I would savor tangy green mangoes with salt and a little bit of chili. My mouth waters whenever I think of that great combination of sour, salty, and spicy taste. In the season of mangoes I try to incorporate at least one dish of mango in my meals. I tried a green mango salad which is fusion of Thai and Indian flavors.
Green unripe mangoes
In this salad I have cut very thin strips of red, green, and yellow bell peppers and thinly shredded cabbage. Then I peeled raw mango and cut slices from around the pit. With a sharp knife, I cut thin strips from these slices of raw mango. Do not grate the mango, as it will result in soft mango strips due to which the salad will not be crunchy. I julienne cut the ginger, and finely diced some shallots.
To add flavors I used fresh cilantro (coriander) and mint leaves. I also crushed some peanuts and pan roasted crushed peanuts and sesame seeds. To add some sweet taste, I added honey. For nutty flavor added some sesame oil, and soya sauce. A little bit of salt, and some lemon juice perfectly flavored the green mango salad.
I served this salad with crunchy chicken tacos that I had made in dinner, though it goes well with any kind of food. Now I often make this salad to serve with my regular Indian meal of spicy curry and chapati.
If you want to read about mango fruit and my memories associated with it, click on the link- Mango, fruit of the Gods. You can try recipe of traditional Indian drink made of green mangoes – Aam panna-healthy mango drink for summers.
RECIPE OF GREEN MANGO SALAD
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