Two Green Mango Salads

As you know, if you've been reading this blog, I am currently fascinated with Caribbean food.  They have so much to work with in the islands!  Fish! Fruit! Spices!  

The mango is the most consumed fruit in the world. Sour, unripe mangoes are used in chutneys, athanu, pickles, or side dishes, or may be eaten raw with salt, chili, or soy sauce.  I have read about their use of green mangoes, but haven't yet tried them.  I know I love ripe mangoes.  They taste carbonated to me. 

Here are two recipes that use green mangoes -- two green mango salads.  The first is Caribbean and the second is Thai.  Let's try them both!

This easy Caribbean Green Mango Salad, that will blow you away and have you coming back for more.

Ingredients

• 2 tsp lime juice
• 4 green mangoes
• 2 green onions
• 1 tsp salt
• 1/2 hot green pepper

How To Make Green Mango Salad:

1. Peel mangoes and cut into 1 1/2 pieces. Then in a bowl chop green onions. Add pepper and salt. Then pour over 1/2 cup vary hot water. Allow to stand for 2 minutes.
2. Add lime juice and pour over mangoes and allow to stand for another 2 minutes. Then Serve.

http://www.caribbean-cooking-recipes.com/green-mango-salad/

Thai Green Mango Salad Recipe

This salad will blow you away with its tastebud-awakening flavors and mix of textures. And as a bonus, it's very healthy, plus low in calories and fat. Enjoy it as a complete meal by adding cooked shrimp, chicken, or deep-fried tofu if you are vegetarian. Any way you toss it, this healthy salad will be sure to win rave reviews from all your culinary fans!

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 2 firm unripe mangoes (mangoes may be green or red-orange in color)
• 1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
• 2 cups bean sprouts
• 1/2 cup chopped fresh coriander
• 3-4 spring onions, sliced
• handful of peanuts or cashews, left whole or roughly chopped
• 1/3 cup fresh basil
• Optional: 1 cup cooked chicken (sliced), cooked shrimp, or fried tofu if vegetarian (cut into small cubes)
• Optional: 1 fresh-cut red chili
• SALAD DRESSING:
• 3 Tbsp. fish sauce, OR vegetarian fish sauce, OR 4 Tbsp.soy sauce
• 3-4 Tbsp. freshly-squeezed lime juice
• 2 Tbsp. (or more) brown sugar (to taste)
• 1-2 tsp. Thai chili sauce

Preparation:

For a Step-by-Step version of this recipe, go to: Easy Green Mango Salad Recipe - Step by Step (with pictures).

1. Place coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut as if you were stir-frying it 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
2. Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.
3. Using a sharp pairing knife, peel skin from mangoes. The flesh of the mango should be firm and light yellow-orange (note: the photo above was taken in direct sunlight and is brighter than usual).
4. Using a medium to large-size grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
5. Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili, plus half the toasted coconut. Toss well to combine.
6. Add the dressing and toss again. Do a taste-test. Add more fish sauce or soy sauce instead of salt. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.
7. Place on a serving platter. Sprinkle the nuts over top plus the basil and remaining toasted coconut. Enjoy!

Make Ahead Tip: To make this salad for a party, grate the mango ahead of time and place in a covered container in the refrigerator. Also toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!