Green Mango Salad
- Active Time 10m
- Total Time 15m
This salad has a unique contrast of textures and flavors. Tiny bits of sautéed pork are a rich counterpoint to the crunchy bite and sour taste of green mangoes. Since green mangoes are not always available, tart green apples may be used in their place.
- 2 large green mangoes or 3 tart green apples such as Granny Smith
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil
- 1/4 pound finely chopped pork
- 1 tablespoon Thai fish sauce
- 1 1/2 teaspoons sugar
- 1 fresh small red chili pepper, seeded and chopped
- 1 teaspoon dried shrimp powder, optional
- 2 tablespoons chopped dry-roasted peanuts
- 1/2 red onion, thinly sliced
- 1 tablespoon fried shallot flakes, optional
- 1 tablespoon fried garlic flakes, optional
Peel and pit the mangoes or peel and core the apples. Cut into thin half-moon slices and place in a large bowl. Sprinkle with the lime juice, toss gently to mix and set aside.
Place a wok over medium-high heat. When it is hot, add the vegetable oil. When the oil is hot, add the pork and stir-fry, breaking up any lumps, until it is no longer pink, about 1 minute. Stir in the fish sauce, sugar, chili, shrimp powder (if using) and peanuts; mix well. Spoon the mixture onto a paper towel-lined plate and let drain and cool.
Add the cooled pork mixture to the mangoes or apples along with the red onion. Toss gently, cover and chill. Transfer the chilled salad to a serving plate. Sprinkle the fried shallot and/or garlic flakes over the top, if desired, and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
138 calories; 5g total fat; 13mg cholesterol; 239mg sodium; 19g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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