Mango salad is one of my favourite dishes to make, as it is relatively easy and tastes so damn good. It is super fresh and full of flavour with a good balance of sweet, sour, tangy and salty. I love the crunch of the crispy fried shallots and white onion, alongside the soft and tangy mango, the freshness of the mint, rich, toasted sesame seeds and the chilli, garlic and fish sauce dressing.
This recipe is one I also learnt to make at Ms Vy’s Morning Glory cookery school in Hoi An, Vietnam. I have made it a few times since being back in England, as it is quick and easy, and luckily, we seem to be able to buy mangoes here all year round.
We were shown how to peel and cut the mango using a Vietnamese peeler, which has a large gap between the blades for peeling vegetables and fruits with tough skins. I immediately decided I was going to buy one after the class. Much to my excitement, we were given one as a gift at the end, and I carried it in my bag all the way back to England.
We were told to use unripe mangoes so the salad isn’t too sweet. They are also easier to peel and give a good texture to the dish. I like to mix one unripe, and one almost ripe to give a variety of texture and flavour.
I use white onion in this recipe as well, as it seems less harsh than other onions and goes well with the mango.
This salad goes well with grilled chicken or fish, rice, and dark green leafy vegetables. One evening I made a delicious dinner for friends with caramelised eggplant, stir fried morning-glory with garlic, steamed white rice, and this mango salad. It was so good, with a perfect balance of sweet, sour, salty and bitter, and the textures went so well together. At the cookery school we ate the salad with marinated barbecued chicken thighs, morning-glory, and steamed rice.
Tonight I served my salad alongside caramelised eggplant, and some free range chicken curry sausages I picked up from Brighton Sausage Company yesterday. It was very tasty, and I am very glad I have left over salad for lunch tomorrow.
2 small – medium mangoes (one unripe & one almost ripe)
1 cup finely sliced white onion
1 1/2 cups mint
2 tsp toasted sesame seeds
2 tbsp crispy fried shallots (I use store-bought ones, but you can fry them yourself if you prefer)
A few drops of sesame oil to add at the end
For the dressing:
1 tbsp lime juice
1 tbsp white sugar
1 tsp fish sauce
1 tsp mild red chilli and garlic pounded
Dissolve lime juice and sugar in a jar or bowl
Add fish sauce
Then the pounded garlic and chilli
Swirl to combine.
Peel the mango with the Vietnamese peeler or a sharp knife
Using a knife, cut right to the centre stone from the bottom to the top
Repeat this the whole way round the mango, making the cuts 1cm apart
Using the Vietnamese peeler (or a sharp knife) slice the mango the whole way round and you will end up with lovely mango slices.
Add to a bowl the mango slices, white onion, toasted sesame seeds and mint.
Toss together while adding the dressing…
Top with a few drops of sesame oil, and serve 🙂