Thai green mango salad (som tum mamuang)
Delight your taste buds with Thai green mango salad (som tum mamuang) bursting with refreshing flavors of zesty lime, savory fish sauce, and crunchy peanuts.
Ingredients:
- 1 green unripe mango (about 250 grams)
- 3 cherry tomatoes, halved (or 1 small tomato, cut into eighths)
- 2-3 snake beans, cut into batons (optional)
- A small handful of coriander leaves, roughly torn
- 2 teaspoons peanuts
- 1 sprig mint leaves
- 5-6 Thai basil leaves
- 2 cloves of garlic
- 1 1/2 tablespoons lime juice
- 1 teaspoon fish sauce
- 1 large green chilli, seeds left in (deseed if you like it milder)
- 1 teaspoon palm sugar (or white sugar)
- Salt, to taste
Instructions:
- Roast the peanuts in a dry skillet until they turn slightly brown on the edges. Set them aside.
- Remove the skin of the mango by using a peeler or a knife. Hold the mango firmly with one hand and, ensuring your fingers are away, slice the flesh with the knife to create many vertical cuts, produce julienned slices by shaving the top layer. Repeat this process until you reach the seed. (Alternatively, you can grate the mango, but it tends to become too watery).
- Place the garlic cloves and chili in a mortar and pestle with some salt, then crush them until the garlic is entirely crushed and the chili is finely chopped (Alternatively, you can use a blender or finely chop with a knife).
- Combine lime juice, palm sugar, and fish sauce in the mortar and mix well until the sugar dissolves completely. Taste the mixture and adjust the seasoning if needed.
- To serve, place the mango slices in a bowl. Squeeze the tomatoes by hand and add them to the bowl along with coriander, mint, basil, and half of the roasted peanuts. Pour the prepared dressing on top and mix thoroughly until everything is evenly coated. Taste and adjust the seasoning. Garnish with the remaining peanuts and serve immediately.
Summary:
- Calories: 219 kcal
- Fat: 4 g
- Protein: 7 g
- Carbs: 45 g
- Potassium: 841 mg
- Magnesium: 75 mg