I just couldn't resist adding this recipe, as I thought it went great with Weltek's jerk chicken/pork recipe (even though it is 'Thai' inspired) and helped me use up some of the extra ingredients (ie the haberno pepper) I didn't completely use.
The nice thing about this salad is that it uses underripe mangos and since the beauties have to travel a LOOOOOONG way to get up this far north, we usually only have the unripe ones in the supermarket.
4-6 firm, green (underripe) mangos, any variety (they don't have to be super unripe, but you want them to be easily julienneable)
1/4 - 1/2 cup fine julienne of red pepper
1/4 - 1/2 cup fine julienne of carrot
1/4 cup finely sliced wedges of red onion
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh mint
1 TBSP soy sauce *
2 TBSP water *
2-3 TBSP freshly squeezed lime juice
1-2 tsp sugar
1 small hot green chili, seeds and veins removed, finely chopped***
1. With a sharp knife, take a small slice off the stem ends of the mago. Peel.
2. Carefully cut off several 1/4 ince slices from the fleshy sides of each mango. Cut the flesh of the fruit into a fine julienne. You should have 3-4 cups of fruit.
3. Toss mango with red pepper, carrot, onion, cilantro and mint.
4. In a small bowl, combine remaining ingredients except peanuts. Stir well to dissolve sugar. (The amount of sugar and lime juice required will depend on the type and ripeness of the mango. You can add additional sugar and lime to taste). Toss the mango mixture with dressing. Refrigerate.
*The recipe originally called for 3 TBSP of fish sauce, but I subbed 1 TBSP soy sauce and 2 TBSP of water instead.
*** I had some left over haberno peppers from Welteks recipe, I only used about 1/5 of one, finely minced. It gave heat, but wasn't painful. Proceed with caution!!!! And wear gloves when mincing.
Picture to follow.