Green mango salad, also known as 'som tam mamuang', is a dish in Southeast Asian cuisine that has gained popularity around the world. It is made by combining shredded unripe green mango with a variety of ingredients such as chili, garlic, fish sauce, lime juice, and peanuts. Green mango salad originated in Thailand and Laos, where it is commonly sold by street vendors and served as a refreshing snack or side dish. The dish has a balanced flavour profile, combining the tartness of the green mango with the spicy, salty, and sour flavours of the dressing.
My neighbour has a few mango trees and I literally begged her for a big green mango I saw hanging on the tree...thanks Leanne. This was the result and we are using the Thermomix cutter for the mango, which actually turned out to be the perfect tool for the job!
Here are a few fun facts about mangoes you may or may not know. I am nothing if not well researched! I mean...number 4?? News to me, but explains allergies...thinking of you Tamara Gray!
- Mangoes are native to South Asia, but are now grown in many tropical and subtropical regions around the world.
- There are over 1,000 different varieties of mangoes, each with their own unique flavor and texture.
- Mangoes are considered a symbol of love in India and a basket of mangoes is often given as a gift to newlyweds.
- Mangoes are related to cashews and pistachios.
- Mangoes are not only delicious but also nutritious. They are a good source of vitamin C, vitamin A, and dietary fiber.
- The world's largest producer of mangoes is India, followed by China and Thailand.
- Mangoes are considered the national fruit of India, Pakistan, and the Philippines.
- Mangoes can be eaten ripe or unripe, and can be used in a variety of dishes including smoothies, chutneys, and curries as well as cheesecakes of course!
- The mango tree can grow up to 100 feet tall and live for over 300 years.
- The famous poet Rabindranath Tagore was known for his love of mangoes and wrote several poems about them.
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- 1-2 green (unripe) mangoes, peeled and cut into long pieces
- 1 Cup shredded coconut BUY
- 200 Grams peanuts Re-roasted and salted (see note)
- 500 Grams crisp bean sprouts
- 1 Handful fresh coriander or cilantro chopped
- 1/2 red onion thinly sliced
- 3-4 spring onions, sliced
- 1 red chilli sliced to garnish
- cooked chicken tenderloins (optional)
- lime cheeks to serve
- 70 Grams Crunchy or Smooth Peanut Butter Recipe
- 60 Grams fish sauce
- 40 Grams rice wine vinegar
- 1 Tablespoon sesame oil
- 30 Grams fresh ginger peeled
- 2 Teaspoons Chilli Jam or to taste Recipe
- 30 Grams coconut sugar
- 100 Grams limes juice, freshly squeezed
- pink salt flakes and cracked black pepper to taste BUY
- some boiling water if needed
Using the thick slicer cutting, guide pieces of green mango through, 3 sec/thick slice/cutter then tip into a large mixing bowl.
Dry toast the coconut, stirring as needed until golden and fragrant, then add to the mango.
Meanwhile, roast the peanuts (even if you purchased roasted peanuts) 20 minutes on 160°C, then cool.
If you are ready to serve, add the remaining salad ingredients to the bowl and give it a quick toss. We did serve with pan fried tenderloins to make a complete meal, no complaints.
Place all dressing ingredients except boiling water into the Thermomix bowl and blend 20 sec/speed 10. Check the consistency, if you need to thin it out a little, add the boiling water and blend again. Remove from bowl pour over the salad when ready to serve.
To make this salad ahead of time, grate the mango and place in a covered container in the refrigerator. Toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then before serving, simply assemble the salad and bring together. Don't forget the obligatory lime wedge...necessary for more than just good looks.