The mango season is here and lots of varieties of mangoes are available at the markets. The smell of ripe mangoes is beautiful around Yangon. Green mango salads are a very popular dish in Southeast Asia and great snack for tea time or social gatherings. All the girls and boys are sitting under the trees seeking shade from the sun and eating green mango salads. Wow… sweet, sour and spicy tastes always make your mouth water.
I have used pork mince in this green mango salad but any seafood and chicken mince can be replaced. Yin Kwe (name of the green mango) will be good for this recipe. Ma chit su is a good green mango but not with mince.
Green mango salad ingredients
250 grams shredded green mangoes
150 grams pork or chicken mince
2 red small onions (thinly sliced)
2 cloves garlic
½ teaspoon grated ginger
1 teaspoon soy sauce
1 tablespoon vegetable oil
1 teaspoon Chinese masala
½ teaspoon chilli oil
½ chilli sliced
2 tablespoons roasted, crushed peanuts
A couple of slices of deep fried pork fat (called wet sip phat in the market)
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons sugar
Cut off the top of the mango, soak the fruit in water and wash well. Always soak a mango in water after cutting off the top, especially when using the yin kwe mangos.
Sauté the crushed garlic in medium-hot oil in a wok. Stir in the mince and throw in Chinese masala, grated ginger, soy sauce and salt, and season. When the meat is cooked through, let it cool before placing in a large bowl with the other ingredients.
Garnish with coriander and thin slices of deep-fried pork fat.
The second recipe is ripe mango salad and inspired by Australian modern cuisine. One of my favourite dishes as the fresh tropical aroma of mango and mint are so beautiful and it whets the appetite. Prawns are matching well with both ripe and green mangoes. I have used Sein ta lone mangoes in this recipe as they are so nice and have beautiful smell whey they are ripe.
Ingredients for a 2 person serving:
1 tablespoon of olive oil
2 ripe mangoes
A few mint leaves
Salt and black pepper for taste
2 teaspoons of lime juice
2 teaspoons of olive oil
A pinch of sugar
Salt to taste
Break the head off, de-shell and discard the black vein of the prawns. Leave the tail attached. Wash and drain well.
Add olive oil into a non stick fry pan and heat up with medium heat. Then fry them quickly for around 3 minutes. Cool them and salt and pepper for taste.
Peel the skin from mango and cut into small cube. In a bowl, add cube mango, mint leave and dressing then toss them gently. Transfer and divide them onto the two plates and lay out with 3 prawns each.
The tropical mango and prawns salad is ready to serve.
And don’t forget to enjoy with refreshments at hand!