Arada's Mango Salad

As a child in Northern Thailand, Chef Arada Moonroj of Lamoon Thai would eat this mango salad with her grandmother as an after-school snack.

Photography By | May 16, 2019

Ingredients

SERVINGS: 1 Entree Serving(s)
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut sugar
  • 2 tablespoons lime juice
  • 2 medium yellow mangos, peeled and sliced into thick matchsticks
  • ½ cup chopped scallions
  • Cilantro for garnish
  • Red pepper flakes, to taste
  • Fried whole anchovies with sesame for crunch (optional, available in Asian grocery stores)
  • ¼ cup chopped peanuts

Instructions

To start, cook the fish sauce and coconut sugar in a small saucepan over medium heat. Stir until the mixture lightly simmers and thickens slightly, about 10 minutes. Set aside and let cool. 

To assemble the salad, place ¼ cup of the fish sauce/coconut sugar mixture in the bottom of a bowl. Whisk in the lime juice. Add mango sticks and toss to coat. Add scallions, cilantro and red pepper flakes. 

Transfer to a plate and top with fried anchovies and peanuts. 

Ingredients

SERVINGS: 1 Entree Serving(s)
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut sugar
  • 2 tablespoons lime juice
  • 2 medium yellow mangos, peeled and sliced into thick matchsticks
  • ½ cup chopped scallions
  • Cilantro for garnish
  • Red pepper flakes, to taste
  • Fried whole anchovies with sesame for crunch (optional, available in Asian grocery stores)
  • ¼ cup chopped peanuts