Serves 4

If you are a Thai fan, you may well have eaten this salad without knowing you're eating under-ripe mangos. To be honest, most mangoes you buy in supermarkets are generally rock hard and perfect for the job if you can't find the little green mangoes from Asian supermarkets.

If you are a Thai fan, you may well have eaten this salad without knowing you're eating under-ripe mangos. To be honest, most mangoes you buy in supermarkets are generally rock hard and perfect for the job if you can't find the little green mangoes from Asian supermarkets.

2 green mangoes, peeled
A handful of Thai basil leaves
2 shallots, peeled and thinly sliced
A handful of picked coriander leaves, reserving the stalks for the dressing

for the dressing

Coriander stalks (left over from the leaves)
Rind and juice of 2 limes
30g palm sugar, or caster sugar
1 small medium-strength green chilli, seeded

With a peeler or mandolin, slice the mango flesh as thinly as possible around the stone and put it into a bowl with the Thai basil leaves, shallots and coriander. Blend the ingredients for the dressing and mix with the other ingredients.

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