Spicy green mango salad
Discover the perfect balance of tangy and spicy flavors in this vibrant green mango salad. Fresh ingredients combined for a culinary explosion of taste.
Ingredients:
- 3 tablespoons unsweetened coconut flakes
- 3 tablespoons well-stirred spicy ginisang bagoong (sautéed shrimp paste, Barrio Fiesta brand)
- 2 tablespoons fresh lime juice, or more to taste
- 1 teaspoon thinly sliced fresh red Thai chile pepper
- 1/4 teaspoon kosher salt, plus more to taste
- 4 cups batons (1/4 by 3 inch) peeled green mango or tart green apple
- 3 tablespoons store-bought Thai or Vietnamese fried shallots or fried onions
Instructions:
- Heat the oven to 180 °C. Arrange the coconut in a single layer on a small baking sheet or toaster-oven tray and bake, stirring occasionally, until the coconut becomes crispy and turns golden, which usually takes about 3 to 5 minutes. Let it cool down.
- Combine shrimp paste, lime juice, chili, and salt in a large bowl. Put in the mango and mix (preferably using gloves) until the mango is nicely covered with the mixture. Adjust the seasoning with more salt and lime juice to your preference, then sprinkle the toasted coconut and crispy shallots over the top. Enjoy!
Summary:
- Calories: 500 kcal
- Fat: 17 g
- Protein: 9 g
- Carbs: 79 g
- Potassium: 756 mg
- Magnesium: 53 mg