Green Mango Salad [Thailand]

Ingredients
2 Green mangoes
0.5 carrot, thinly sliced (optional)
0.5 cup bean sprouts (optional)
2 tbsp coriander
1 tbsp fresh mint
1 tbsp olive oil
1/4 small red onion, thinly sliced
1tbsp chopped garlic
6 medium sized shrimp
100 grams chicken
2 small red thai chillies
0.5 lime
salt
1 tbsp fish sauce
sugar
2 tbsp roasted peanuts
3 tbsp cashews


Peel the mangoes and use a sharp knife to score the fruit creating deep impressions along one side. Use a knife to a layer downwards, allowing the thinly sliced shreds to fall into a bowl. Continue until mangoes are completely shredded.

Heat a skillet on medium to high heat and add the oil. Once the oil has warmed add the minced garlic. Dice the shrimp and chicken until very finely shredded and throw into the mix. Cook for about 2-3 minutes then remove from heat.

Mix the chicken shrimp mix with the mango shreds. Add the fish sauce, chopped coriander and chopped mint. Add chopped chilies to Mix some more, then add the carrot strips and onion. Add the beansprouts and a squirt of lime.

Use a food processor to chop up the roasted peanuts and add to the salad. Toss the salad around a bit so the parts are well integrated. Add sugar as desired.

Be careful, once it goes in, it doesn't come out.

Wilde Oscar says: While some recipes would encourage you to use as much as 3tbsps of sugar for a dish this size, it really depends on how ripe your mangoes are and how you like the ratio of sweet to spicy.

Transfer to a serving dish and garnish with cashews.