Green mango salad
I am in cruise mode, having snuck in a couple of weeks away with my Mum and baby boy while my generous hubby mans the Little Pudding ovens for me at home. I've said it before - I am a lucky lady!
My January holiday formula goes something like this: lots of swimming, sandcastles and reading plus the occasional massage and pedicure, a cocktail or two (usually many but not this year) and loads of good food. Food that heals and undoes the havoc wreaked in December.
It's so nice when the toughest decisions you'll face all day are beach vs pool, or what to throw on the barbecue for dinner!
My uncle lives locally on the north coast and he dropped in the other day with a bag full of mangoes, some green, some not, from a tree in his yard.
We decided a green mango salad would be perfect with barbecued snapper that night.
The next night, we made a sort of asian fish taco by flaking more barbecued snapper on top of salad greens and sliced shallots (scallions) on wraps.
I would have used tortillas if they were at hand, but mountain bread did the trick.
We spooned the mango salad on top of the fish, added a squeeze of lime and voila, we had a simple, delicious and healthy dinner.
|Mum and Master N|
Green Mango Salad
2 green mangoes, julienned
1 fresh long red chilli, deseeded and finely chopped
Handful of coriander leaves, roughly torn
Handful of mint leaves, roughly torn
Handful of basil leaves (preferably Holy basil if you can get it) roughly torn
Small piece of fresh ginger, finely grated
1 tablespoon crushed roasted peanuts
2 tablespoons fish sauce,
2 tablespoons lime juice,
2 tablespoons rice wine vinegar (or white wine vinegar is fine)
1 tablespoon brown sugar
1 small fresh red chilli, finely diced
1 clove garlic, crushed
Mix the sliced mango in a bowl with the long red chilli, coriander, mint, basil and ginger.
In a smaller bowl, mix together the fish sauce, lime juice, vinegar, brown sugar, small red chilli and garlic.
Combine the sauce and the mango mixture and gently stir.
Spoon over barbecued fish or chicken and scatter roasted peanuts on top.
Pairs brilliantly with a glass of crisp dry white or rose.