Prep 10 mins
Cook 0 mins
A great summer recipe with a bit of zing to it
- 5 ripe mangoes
- 1 tablespoon fish sauce
- 2 1⁄2 cm ginger, grated
- 3 limes, juice and zest of
- 100 ml grapeseed oil
- 3 red chilies, finely chopped
- 1⁄2 cup basil, roughly chopped
- Peel the mangoes with a vegetable peeler or small sharp knife and then slice the flexh off either side of the stone.
- Cut into strips about 1cm thick.
- Put in a bowl.
- Mix together the rest of the ingredients and pour over the mango.
- Toss lightly.
This certainly had a wonderful zing to it. I chopped everything really fine - the orange, red and green looks very attractive. The mangoes were huge, so I just used 3. I added a pinch of salt because I used a bit less fish sauce. I also omitted most of the oil so it turned into a sort of salsa for fish. For North Americans who make this, the red chiles are Thai chiles about 2-3" long available in oriental grocery stores. Red Jalepenos would do, but even better, (because of the even heat) would be Serranos which had turned red. I don't know if this is a seasonal thing , but here in Australia at the end of summer, the red chiles are not packing much of a punch, so even the 3 didn't get it fiery hot. In the USA, I would start with only 1 chile and work up the heat from there.