Tangy Thai Green Mango Salad

This recipe uses both raw and ripe mangoes and is a very good meal in itself for a light lunch or a good accompaniment for a summer barbeque.

I have served it whenever I can lay hands on mangoes and it has been a hit everytime.

I like to use the sweet variety of green mangoes for this recipe, the sour ones don't work here.

This Mango Salad is traditionally served with Crabs, and I am pleased to report that my vegetarian version has been a hit with hard core traditionalists.

To retain the crispiness of green mangoes the dish should be assembled just before serving, prepare the mangoes and dressing and leave in the refrigerator till required.

Because mangoes vary in sizes please do adjust the seasonings in the dressing. The dressing should be sweet and sour with a spicy garlicy flavour..

Also dont pour all the dressing, use your judgement.

2 crisp raw green mangoes (Sweet)

1 stalk lemongrass

1 ripe yellow mango

1 red chilli or more if you prefer spicy

3 garlic cloves

juice of 1 lime

Fresh Mint leaves (Although at times I have used dried mint leaves)

salt

sugar

1/2 cup or more peanuts

1) Peel the green mangoes and coarsely shred them.

2) Slice the lemongrass thinly and mix with the shredded mango.

3) Peel and cut the ripe mango in chunks and put it in a blender.

4) Add garlic cloves, chilli, lime juice, sugar and salt to the mango in the blender and blend well.

5) Pour the salad dressing on top of the shredded mangoes and lemongrass just before serving.

6) Top the salad with peanuts and mint leaves.