This is another recipe from Wandee Young's Simply Thai Cooking, that really makes better use of mangos than the Mango Chicken. Mango Salad is a Thai dish, as much as Pad Thai is. It's simple to make as well, really - some mango cut into strips, a little bit of sugar and fish sauce, some coriander and red pepper. What you get is a delicious salad that goes with everything, and especially with hot Thai dishes. We had occasion to try some Indonesian Mango Salad on the weekend, it was quite similar, mango and herbs and green pepper, but I really prefer this one. We again used the Mexican mango salad, but, if you can find it, it's best with the Thai green mango.Yum Mamuang
adapted from a recipe from Simply Thai Cooking, 2nd Edition
2 large green mangos
1 Tbsp fish sauce
1-1/2 Tbsp sugar
2 Tbsp coriander, chopped
2 Tbsp mint, chopped
1/3 medium red bell pepper, cut into thin strips
1/2 small red onion, thinly sliced
3 Tbsp roasted unsalted cashews
To roast the cashews, place in preheat 350F oven for 10 minutes or until fragrant.
Peel the mangos. Slice the mango into very thin strips. Add fish sauce, sugar and chopped coriander (reserve a little of the coriander) and mint. Mix well. Add red pepper strips and sliced red onions. Mix well.
Garnish with cashews and top with more coriander leaves.