Thai Mango Salad combines sweet mangoes with spicy Thai chilies and bean sprouts, topped with a fish sauce and lime juice salsa. It can be served as a side dish or combined with meat for a main course. Chefs can add their own variations of ingredients. Toasted coconut and peanuts are added, and the dressing is a blend of fish sauce, lime juice, brown sugar, and chili sauce. Cooked shrimp, chicken, or tofu can be added for protein. It is often served over rice and garnished with cilantro and peanuts.
Thai Mango Salad is a dish that combines the sweet flavors of mangoes with the spicy Asian influences of Thai chilies and bean sprouts. These ingredients are mixed together and topped with a salty fish sauce and lime juice salsa that contrasts well with the sweet nature of the mangoes. This salad can be served as a side dish or combined with ground beef to be used as a main meal.
This dish combines sweet, spicy and sour flavors using a variety of ingredients. These different foods also impart a multitude of exciting textures to Thai mango salad. It can be served alone as an encore to a larger meal, or mixed with meat and prepared as a main course.
The basic ingredients for Thai mango salad include mangoes, bean sprouts, Thai red chilies, peanuts, fish sauce, and shaved coconut. Chefs often prefer to create their own variation of this recipe based on additional foods they will serve with the meal. As long as the fundamental basis of sweet and tangy flavors is kept with an Asian theme in regards to the sauce, any additional ingredients can be added.
The coconut and peanuts are typically roasted before adding to the salad. This can be achieved by stirring in peanut oil or olive oil for a few minutes in a hot pot. These foods are ready to use when their juices begin to bleed into the pan and release their fragrances.
The mangoes used in this salad can be ripe or unripe. Ripe mangoes tend to provide much sweeter juice and softer flesh. Some chefs appreciate the fresh, slightly bitter flavor found in an unripe mango and choose only to use this type of fruit in their Thai mango salad. The fruit must be peeled and shredded before mixing it with the additional ingredients.
The toasted coconut, chopped mango, bean sprouts, and crushed red chilies are placed in a large bowl and mixed together. The dressing used to coat the salad is typically a blend of fish sauce, lime juice, brown sugar, and chili sauce. These ingredients can be blended immediately prior to adding to the main bowl and stirred so all foods are evenly coated.
Cooked, chilled shrimp, cubed chicken, or fried tofu can be added to the salad with the dressing blend. These foods add protein to the dish and make it suitable for serving as an encore. It is often layered over plain white rice and garnished with cilantro and roasted peanuts.
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