Mango Salad I

Mango Salad I Recipe from Thailand with Sesame Oil and Tamarind Sauce

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Mango Salad I is a refreshing and flavorful dish that combines the sweetness of mangoes with the crunch of vegetables and the tanginess of a zesty dressing. This salad is perfect for a light and healthy meal or as a side dish to complement a main course.

History

Mango Salad is a popular dish in many Southeast Asian countries, where mangoes are abundant and widely used in both savory and sweet dishes. The combination of mangoes with vegetables and herbs creates a harmonious blend of flavors and textures that is both satisfying and delicious.

Ingredients

mangos: semi-ripe ones work best although ripe will also do. peel and cut into large cubes
Sweet red pepper: chop into a small but not too fine dice (or use a mix of red and green bell peppers)
red onion: chop quite fine but not minced
spring onions
mint leaves: chopped
cilantro: chopped
Finely shredded lettuce or watercress
jícama
cucumbers: de-seeded and cut into chunks about the same size as the mango pieces
1 tsp of sesame oil
1 – 2 lime leaves
garlic: chopped fine (optional)
Fresh ginger: chopped fine
green chilis: chopped fine

Dressing

tamarind pulp or lime/lemon juice
sugar or maple syrup
Dash of soy sauce (optional) or even the East Asian fish sauce (caution: use very very sparingly)
salt to taste (you'll need less if you're using soy sauce)
Pinch of red chili powder
sesame oil

How to prepare

Mix together the first six ingredients. Other options: Do not use both red onions and green onions. Also, add a little rice wine vinegar, a touch of sugar (if needed), salt, and fresh cracked pepper to enhance the flavors.
Add the next three ingredients

Dressing

Mix together all the dressing ingredients. Optionally, if you have tamarind chutney at home, use that and add sesame oil and soy sauce to it.
Take about 1 tsp of sesame oil and gently heat it.
Add the lime leaves, garlic, and ginger.
After turning off the heat, add the finely chopped green chilis.
Add the dressing to the fruits/vegetables and toss well. Also, add a generous amount of partially crushed roasted peanuts.
Garnish with roasted sesame seeds, cilantro, and mint leaves.

Variations

Add grilled shrimp or chicken for a protein boost.
Substitute mango with papaya or pineapple for a different flavor profile.
Use different herbs like basil or Thai basil for a unique twist.

Cooking Tips & Tricks

Use ripe but firm mangoes for the best flavor and texture.

- Adjust the amount of chili powder and green chilis according to your spice preference.

- Be careful when using fish sauce, as it can be quite salty. Start with a small amount and adjust to taste.

- Toasting the sesame seeds before garnishing the salad will enhance their nutty flavor.

Serving Suggestions

Serve Mango Salad I as a light lunch or as a side dish with grilled chicken or fish. It pairs well with a glass of chilled white wine or a refreshing iced tea.

Cooking Techniques

Use a sharp knife to peel and cut the mangoes into cubes.

- Chop the vegetables finely for a uniform texture in the salad.

- Toast the sesame seeds in a dry pan over medium heat until golden brown.

Ingredient Substitutions

Use honey or agave nectar instead of maple syrup.

- Substitute tamari for soy sauce for a gluten-free option.

- Use cashews or almonds instead of peanuts for a different nutty flavor.

Make Ahead Tips

You can prepare the salad ingredients ahead of time and store them in the refrigerator. Mix the dressing just before serving to keep the salad fresh and crisp.

Presentation Ideas

Serve Mango Salad I in a large bowl or on individual plates garnished with fresh herbs and toasted sesame seeds. You can also serve it in hollowed-out mango shells for a decorative touch.

Pairing Recommendations

Pair Mango Salad I with grilled seafood, such as shrimp or salmon, for a light and flavorful meal. It also goes well with spicy dishes like curry or stir-fries.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture of the salad may change. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This salad is rich in Vitamin C, Vitamin A, and fiber.

Alergens

This recipe contains soy and peanuts.

Summary

Mango Salad I is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Mango Salad I is a vibrant and delicious dish that showcases the natural sweetness of mangoes with a zesty dressing and crunchy vegetables. This salad is a perfect balance of flavors and textures, making it a refreshing and satisfying meal option.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Mango Salad. It was a hot summer day, and I was visiting my friend Lucia's house for a cooking demonstration. Lucia was a fabulous cook, and she had learned this recipe from her grandmother who was from the Philippines.

As soon as I walked into Lucia's kitchen, I could smell the sweet aroma of ripe mangoes and fresh herbs. The vibrant colors of the ingredients on the counter were like a feast for the eyes. Lucia greeted me with a warm smile and handed me a sharp knife, instructing me to start cutting the mangoes into thin slices.

I carefully peeled the mangoes and sliced them into perfect little cubes, marvelling at their juicy texture and golden hue. Lucia then showed me how to prepare the dressing, which consisted of a blend of lime juice, fish sauce, sugar, and chili peppers. The combination of sweet, salty, sour, and spicy flavors was like nothing I had ever tasted before.

As we mixed the mangoes with the dressing and added in some chopped mint and cilantro, the salad came together beautifully. The colors and textures created a symphony of sensations in my mouth, and I couldn't believe how simple yet delicious this dish was.

Lucia explained to me that in the Philippines, mango salad is a popular side dish that is served at family gatherings and special occasions. It is a refreshing and light dish that pairs perfectly with grilled meats or seafood, making it a versatile and crowd-pleasing recipe.

After we had finished making the salad, Lucia and I sat down to enjoy our creation. The sweetness of the mangoes combined with the tangy dressing and aromatic herbs was a match made in culinary heaven. I savored each bite, feeling grateful for the opportunity to learn such a special recipe from my dear friend.

From that day on, mango salad became a staple in my own cooking repertoire. I made it for family dinners, potlucks, and parties, always receiving rave reviews from everyone who tried it. I shared the recipe with my own children and grandchildren, passing down the tradition of this delicious dish through the generations.

Over the years, I have made slight variations to the original recipe, adding in ingredients like shrimp, avocado, and jicama for extra depth of flavor and texture. Each time I make mango salad, I think of Lucia and her grandmother, who taught me the beauty of combining simple ingredients to create something truly extraordinary.

As I sit here reminiscing about that fateful day in Lucia's kitchen, I can't help but feel grateful for the gift of cooking and the joy it brings to my life. Making mango salad is not just about preparing a meal; it is about preserving memories, honoring traditions, and sharing love with those around me.

So the next time you find yourself with a ripe mango in hand, I urge you to try making this recipe for Mango Salad. Let the flavors transport you to a sunny kitchen filled with laughter and friendship, and may it bring a little taste of happiness into your own home. Bon appétit!