We have lived in our wonderful tropical home in Mackay for 5 years now. In the back corner of our garden we have a beautiful Mango tree, which fruits around this time of year. I however, the queen of allergies, have been unable to eat mango for years after an unfortunate "hive" incident. So we would pack up whatever we could of our mangos and give them away.
Recently I found out that I am not allergic to mangoes anymore (apparently you can grow out of allergies, who knew?) and so this year when our mango trees decided to ripen I wanted to make the most of it.
Green mango (unripe mango) has been used in Thai Salad dishes for a long time, it's sour tang is fantastic and goes well with Prawns or seafood. Before making this salad, test the sourness of your mango. I have made the dressing very sweet to compensate for the sourness of my mango. You can even substitute some of the mango for red cabbage if your not a fan of the sour taste.
1 green mango
1/2 small red cabbage
1/2 long red chilli
handful of coriander and mint leaves
100g cashew nuts
20g red onion
1 tablespoon olive oil
1 tbsp lime juice
1 tbsp fish sauce
2 tbsp brown sugar
- Simple really julienne all of the vegetables, chop the cashews and herbs and mix well.
- Just before serving the salad dress and toss, to make sure it coats the salad well.
- Serve with BBQ prawns.