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.
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.
