I had forgotten about green mangoes.
Green mangoes are exactly that, green, hard, unripe mangoes. But when chopped up small or sliced thinly, they have a sweet sour nuttiness. Brilliant with a simple dressing, and a lovely accompaniment to grilled or barbecued fish or meat, or by itself as a refreshing salad.
You could also use them as a substitute for green papaya in the Thai Som Tam Salad. You’ll find them in Asian supermarkets and I get mine mostly from Taj Stores on Brick lane or on Roman Road. (London)
Green Mango Salad
Serves 2-3 or 4-6 as a side salad
You could of course make this with ripe mango, but it will be a much sweeter affair.
1 small knob ginger
2 small cloves garlic
little bunch fresh coriander
1 fresh red chilli
2 tablespoons olive oil
1 tablespoon lime or lemon juice
2 tablespoons clementine or orange juice
350 g Green mangoes (about 1 large one)
small handful toasted peanuts or cashews
Salt and freshly ground black pepper
1. Make the salad, peel ginger, garlic and shallot and drop into a bowl of a food processor with a pinch salt. Deseed and roughly chop the red chilli with the coriander and drop into the bowl.
2. Add the olive oil, lime or lemon juice and clementine or orange juice and whiz until smooth. Scrape into a bowl and season with pepper, adding more salt if needed.
3. Using a swivvle peeler, peel away the green skin from the mango and slice the flesh using the peeler, into long thin strips into a serving bowl. Do the same with the carrot.
Pour the dressing over the mango and carrot, crush the nuts well, sprinkle over, toss and serve straight away.