Thai cuisine · Salads & Mezze

Yam Mamuang

Tart green mango cut into strips with fried shallots, roasted cashews, and a spicy lime dressing.

Ingredients · for 4 servings

• 3 green mangoes
• 100 g cashews
• 4 shallots
• 2 Thai chilies
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 1 bunch coriander
• 2 spring onions
• 200 ml neutral oil

Instructions

1. Peel the mangoes and julienne the firm, pale green flesh into long strips; chill until ready to serve.
2. Slice the shallots into paper-thin rings, heat the oil to 160 °C, and deep-fry the rings for 4–5 min. until golden brown, then drain on paper towels.
3. Toast the cashews in a dry pan over medium heat for 4 min. until light brown and fragrant, then roughly chop.
4. Stir palm sugar with lime juice and fish sauce until fully dissolved, then fold in the finely chopped chilies.
5. Toss the mango strips loosely with the dressing and let sit for 5 min. so the strips absorb the juice without softening.
6. Just before serving, mix in coriander and spring onion rings and arrange the salad topped with fried shallots and cashews.