Green mango salad is a favorite in South East Asia. Different regions have their own versions. It comes together rather quickly and requires a minimum use (if any) of the stove. It is fresh, uncooked vegetables with fresh lime juice and savory fish sauce. In this recipe the Vietnamese mint, although not part of the mint family at all, imparts that very subtle flavor, typical of Vietnam.
The art of making green mango salad from Vietnam
It is an easy dish and outside south-east Asia, possibly obtaining the green mango is the biggest challenge. While the dish is also tasty with ripe mango’s the green mango’s provide the tanginess and bite to this salad. And green mango’s are nothing else but unripe mango’s.
We lightly pickle some vegetables to provide a bit more taste that will help to blend in the flavors. Fresh vegetables are important. No cooked vegetables, really, so all the goodness is still in there. Vietnam is using a lot of shrimps and the peanuts sometimes are replaced by fried, shredded coconut. Or use cashew nuts.