Living in Ireland, I realised just how spoiled Australians are. We grow so much of our own produce, whether it’s humble, basic fruit and vegetables or more exotic varieties. We have so much on our doorstep! Whereas in Ireland, that isn’t the case, and so much of the produce is imported. Take mangoes for example. They are usually sourced from South America, which means that they are picked early and left to ripen. I’m too impatient for that! I’m used to them being super juicy and luscious as soon as I bring them home. So I’ve had to find other ways to enjoy mangoes, like this salad, and leave eating juicy, ripe mangoes for when I visit Oz. In saying that, this salad is a pop of flavour, so there’s absolutely no complaints from me! Serves 2 as a side.
- 1 green mango, julienned
- 3 spring onions, sliced thinly
- 1/4 cup fish sauce (can substitute with a mushroom/soy broth to make it vegan)
- 2 limes
- 2 tsp palm sugar
- 1 garlic clove, crushed
- 1 red chilli, sliced
- 2 tsp peanuts
- Small bunch of coriander and mint
- Add julienned mango and spring onions to a medium sized bowl. Toss to combine.
- Using a measuring jug, add the fish sauce. Squeeze the juice of two limes into the jug. In a separate glass, add the palm sugar and cover with boiling water (approx 1 tablespoon) and steep for 2 minutes, then add to the jug. Add crushed garlic and sliced chilli. Stir to combine and then pour over the mango.
- Remove leaves from the coriander and mint. Coarsely chop. Add to the mango and stir to combine.
- Add peanuts to a mortar and pestle. Coarsely crush. Sprinkle over the top of the salad. Serve and enjoy!