5 Mango: Green Mango Salad

Just like the clothes, mango fruits are good for all occasions.

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Mango is one of the most popular fruits in the world. Majority of mango production takes place in the South and Southeast Asian countries, with consumption taking place all across the globe. Mangoes are versatile – they can be pickled unripe or eaten when ripe. There is mango juice, mango tea, dried mango, fresh mango, mango dessert and mango salad.

Compared to apples, another popular fruit up there on the popular list, mangoes are doing quite well. Mangoes made it to the Clean Fifteen list, opposite of the Dirty Dozen. Studies show that mangoes are amongst the least impactful fruits, in terms of water and ecosystem toxicity.

In fact, they may do more benefit than harm. Mangoes are grown in tropical climates, often in areas with large-scale deforestation. Planting the mango trees can make up for the loss – by sequestering carbon, creating wildlife habitat and providing economic stability to locals.

Play Your Part:

• Buy mangoes, if possible as local as you can, to support the industry, pollinators and the environment
• Plant a mango tree, if you live in tropical suitable climate. My grandparents had a mango tree in their urban front yard, which provided for juicy, plump snacks when I came over.

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Mango is my favourite fruit, by far. This fruit salad is a perfect appetiser for a summer meal! The ideal scene – eaten during a warm, humid night in a bustling Thai market surrounded by local stalls, food and people.

Green Mango Salad (from The Spruce)

Yield: Serves 4

Ingredients:

Salad Dressing

• 3 tbsp fish sauce, or 4 tbsp soy sauce
• 1/4 cup freshly squeezed lime juice
• 2 tbsp brown sugar, or more to taste
• 1-2 tsp Thai chili sauce, or 1/3 to 1/2 tsp dried crushed chili

Salad

• 1/4 cup dry shredded coconut unsweetened coconut (same as for baking)
• 2 firm unripe mangoes (green or red-orange is fine)
• 2 cups bean sprouts
• 1/2 cup chopped fresh coriander (cilantro)
• 3-4 spring onions, sliced
• 1 cup cooked shrimp, chicken or fried tofu
• 1 fresh-cut red chili
• a handful of peanuts or cashews, whole or roughly chopped
• 1/3 cup fresh basil

Directions:

1. Mix together all salad dressing ingredients
2. Place coconut in frying pan, and “dry-fry” over medium heat until light brown and fragrant (roughly 2-3 minutes). Set aside to cool
3. Peel and cut mango in strips (flesh should be firm and light yellow-orange)
4. Combine and toss mango, bean sprouts, coriander, spring onions, cooked shrimp (chicken, or fried tofu), chili, and half the toasted coconut
5. Add dressing and toss to combine
6. Serve on plate, and top with nuts, basil and remaining toasted coconut

Recipe Notes:

• Taste test the salad dressing and add necessary ingredients to alter the taste (spicy = chili, sweet = honey or sugar, salt = soy sauce or fish sauce, sour = lime juice)

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