For those of you who missed out, my fellow blogger Siri and I went to The Thai Pavilion a few months ago and were treated to a beautiful meal. The less said about how much I ate, the better. One of the things that stood out for me in that meal was the Raw Mango Salad. I have always been a green papaya salad fan, but this time, the crunchy tangy raw mango won my heart over. I made this when raw mangoes were in abundance, and although they are almost all but over, I had to post this recipe here. Try it and am sure you will love it.
The simple flavours, fresh crunch of the bell peppers and the nuttiness of the ground nuts and sesame seeds just blend beautifully into this salad. Best had in 1/2 cup portions.
Asian Raw Mango Salad (Serves 4)
This is a simple Thai inspired salad that uses crisp raw green mangoes
1 Cup – Raw Green Mango (Peeled and Grated)
1/2 Cup – Red Bell Pepper (sliced very thin)
½ cup – Yellow Bell Pepper (sliced very thin)
A few sprigs of Fresh Coriander
Salt and pepper – to taste
1 Tablespoon – Jaggery
1 tablespoon – Peanuts
1 tablespoon – Sesame Seeds
In a dry pan, over medium heat, roast the sesame seeds and peanuts separately till golden. Remove and cool. Remove the skin of the peanuts. Pound this in a mortar and pestle along with the Jaggery to form a coarse powder. Set aside
Grate the raw mango and slice the bell peppers very thinly. Chill these till you are ready to serve.
To serve, Mix together the raw mango, bell peppers, salt and pepper. Pile onto a serving plate, top with fresh coriander and sprinkle generously with the Jaggery peanut powder. Serve chilled.
This salad should be assembled just before serving else, it will get soggy.