*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is essentially a reworked version of a Thai classic 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes) the flavor is more intense and texturally superior. Replace the 4 mangoes with green mangoes (peeled separated from pith and cut into matchsticks - not chunks). Using essentially the same ingredients except nix the olive oil (totally unnecessary fats) add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used when dressing with lime cilantro etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving.
I used thinly sliced red onion instead of shallots. Instead of red pepper flakes I used thin slivers of sweet red peppers. The tastes complemented one another beautifully and it was a very pretty salad also!
This was an interesting compliment to BBQ meat. Found the pepper flakes to be a bit strong so I suggest using less. A good sweet mango is a stand alone flavor & I felt the spices masked its sweetness and didn't really enhance it.
I have made this twice & we love it; however the 1T red pepper flakes is unbelievable. I sifted it with a strainer to keep the seeds out & used only a tiny amount of red pepper but it was still overpowering. Next time I will try Peggy's suggestion to use red onion & red bell pepper.