Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Spicy Thai Mango one of my favorites . For mine, I will make it a little bit unique. This will be really deliciou

Spicy Thai Mango Salad featuring fresh flavors of mango, cucumber, carrot and cilantro tossed in a flavorful spicy, sweet and savory dressing! Staying close to the traditional Som Tam of Thailand is the spiciness, saltiness and sweetness of the dressing. And almost anythings in your recipe

This salad is refreshing, sweet, tangy and a little spicy. Mango slices, slightly tart and sweet, fresh herbs and spicy Thai chillies are tossed with a dressing made up of salty fish sauce, sweet honey (or palm While the traditional salad calls for Thai green mangoes (which are tart and crunchy), I used ripe mangoes that were hanging out in my kitchen. This Thai green mango salad is made with an unripened Nam Dok Mai Mango, our premium mango.

The Ingredients need to make Spicy Thai Mango Salad:

1. Prepare 2 of green mangoes, peeled and julienned
2. Prepare 1 clove of garlic, peeled
3. It’s 2 tbsp of roasted cashew
4. Prepare 3 of chilies padi, sliced thinly
5. It’s 4 of shallots, sliced thinly
6. You need 40 gr of gula melaka, melted with 3tbsp hot water
7. You need 2.5 tbsp of fish sauce
8. Prepare 1 of thai lime
9. Prepare 1 of big tomatoes/cherry tomatoes
10. You need Handful of corriander

The dressing is a delicious combination of fresh lime, fish sauce, and sugar, giving it a. This spicy mango apple salad is a take on Vatcharin Bhumichitr s spicy mango salad and one I have come to love very much. Dishes that pair well with this Thai spicy mango apple salad; tom yum soup , Thai ground chicken with lime and chicken banh mi. The Thai Mango Salad can stay fresh in the refrigerator for up to two days in an airtight container.

Step to make Spicy Thai Mango Salad:

1. Julienne mango using a knife, zigzag peeler or a mandoline slicer
2. Pound the ingredients and serve. Add garlic, peanuts, dried shrimps (if use), chilli padi, shallots, gula melaka and fish sauce to mortar. Squeeze lime juice and add in the lime rind. Pound with pestle to gently crush the ingredients to release all the flavours, about a minute. Add cherry tomatoes and mango. Pound gently until tomatoes are softly crushed, moist but still in tact. Toss to coat evenly. Remove lime rind. Transfer to a serving plate and garnish with coriander.

Get an extra kick of spiciness by increasing the amount of chili padi used. Coarsely chopping them up into smaller pieces will bruise the fruit, releasing its capsaicin. Luckily, Cake Pants Lady swooped in to my rescue with a Thai Mango Salad that would be the perfect vessel for more Spicy Peanut Sauce. And oh my gosh, it was indeed perfect. I added an extra touch of vinegar and some fresh lime juice to convert my precious from a dipping sauce to a dressing.

So that’s going to wrap it up with this special food Spicy Thai Mango Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!