Mango Salad With Shrimp
This Thai mango salad with shrimp has a good balance of sweet, sour, spicy and salty. It makes a great summer appetizer or light dinner. There two types of mangoes you can use for this recipe. The green mango has white flesh and it’s very sour. The unripe mango has yellow flesh, it’s a little sweet and not too sour. They are the typical mangoes you can find in supermarkets. Just remember to choose firm mangoes with green skin.
Cuisine: Asian Dishes
- 1 Large unripe mango or green mango-shredded
- 8-10 Extra large shrimp-cooked and sliced in half lengthwise
- ⅓ Cup roasted cashews or peanuts
- ¼ Cup onion-thin sliced
- ¼ Cup cilantro-chopped
- For dressing
- 3 Tbsp fish sauce
- 1½ Tbsp sugar or to taste
- 4-5 Chilies-chopped
- Lime juice to taste
Toss all the ingredients together and adjust the taste to your liking. I didn’t use any lime juice because the mango was sour enough.
Serving size: 2