GREEN MANGO SALAD

Serves - 2 to 3

Prep Time - 15 minutes

I was asked to make a green papaya salad as one of the dishes for a private catering job. I couldn’t find any green papayas at the time. I pulled into the car park at my local fruit and veg grocer and there was a few big green mangoes hanging from a tree right next to me. I picked a couple and created this dish with them. This is a summer salad to make when mangoes are in season. Green mangoes are immature and unripe - the flesh is crunchy, slightly sweet but mainly sour. If you don’t live where they grow, you could try finding them at an Asian grocer.

INGREDIENTS

1 large green mango, peeled

1 handful fresh coriander, chopped

1 sprig fresh mint leaves

1 tbsp black sesame seeds, toasted

2 tbsp fine desiccated coconut, toasted

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DRESSING

1.5 tsp fresh ginger

1 small garlic clove

1 makrut lime leaf, stem removed

1 long red chilli, seeds removed

1 tsp kelp meal

3 tbsp tamari

3 tbsp fresh lime juice

3 tsp coconut sugar

1 tsp toasted sesame oil

2 tsp olive oil

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GARNISH

3 tbsp dry roasted peanuts, cashews or macadamias, chopped

METHOD

Cut the mango into thin 2.5 mm slices around the seed, then cut into thin strips that resemble shreds. Place into a mixing bowl along with the coriander, mint leaves, black sesame seeds and coconut. 

Smash the ginger, garlic, lime leaf and chilli in a mortar and pestle until a paste has formed. Be sure that it is pounded well and there are no pieces of lime leaf or chilli. Transfer this into a bowl and add the remaining dressing ingredients. Stir it well with a spoon or add it all to a little jar and shake it up with the lid on. Have a taste and adjust the seasoning if needed.

Pour the dressing over the salad ingredients in the bowl and mix it well with your hands.
Transfer to a serving bowl and garnish with your choice of chopped nuts. Serve as a side salad to a summer meal.

Food photography - Nicholas Hannah