Burmese Mango Salad with lime and peanuts is inspired by a dish that I once tried at the one of my favorite Indian food restaurant. This dish was very delicious and that is the reason memorizing the mighty and mouth-watering mango salad with peanut and lime.
The freshly prepared Burmese Mango Salad is quite delicious to have it with seasoned and fried tofu. If it is left for a day then it will release delicious juices that taste really wonderful with rice noodles.
You can also hand-cut the long strips of mango and carrot, you can get this work done quickly with Julienne Peeler. For the Mangos we strongly recommend you to buy the hardest, greenest, and more unripe mangoes you can find from the market, while the ripe mangoes will juice when you will attempt to cut them
Also try: Grapefruit Salad and Cashews Recipe
Burmese Mango Salad Recipe:
Burmese Mango Salad With Peanut And Lime
- 2 cm Fresh ginger, peeled and julienned
- 1 Finely chopped bird’s eye chilli
- 5 tbsp Lime juice ( from 3 limes)
- 1 tbsp Salt
- Rapeseed Oil
- 1 Onion, halved and thinly sliced
- 4 Thinly sliced garlic cloves
- 1 -1/2 tbsp Crunchy peanut butter
- 1/2 Finely shredded Cabbage
- 2 Unripe Mangoes (500g)
- 2 Medium Carrots (200g), peeled and julienned
- Handful of fresh mint leaves
- Handful of fresh coriander leaves
- Large handful (60g) of salted peanuts, crushed
- Put the chili and ginger into a bowl, add the lime juice with salt and leave to steep.
- Put a plate by the stove and cover it with a piece of kitchen paper.
- Put 5 tablespoons of oil and heat the oil in a non-stick frying pan using a wooden spoon. Fry, stirring once or twice, until brown and crisp
- Scoop it out with a slotted spoon and put on the prepared plate. Fry the garlic for 2 minutes in the same pan until it changes its color to golden brown (Be careful because it cooks quickly); then transfer it to the plate.
- Now time to stir the chickpea flour into the hot oil remaining in the pan over a very low heat in order to create paste. Stir constantly for a minute then add the peanut butter into it, Stir for another minute and then take off the heat.
- Put the cabbage into a large bowl. Peel and shave the mangoes with julienne peeler until you hit the stone, or if you are cutting it by hand, then cut the cheeks from the stone on all four sides and julienne then add carrots and mangos to the cabbage.
- Reserve few fried on to garnish, and add the rest, together with the fried garlic to the cabbage.
- Toss, Then pour it over the chickpea, peanut paste, ginger, chili, and Lime mixture then toss it again.
- Finally, your delicious dish is ready to serve, you can adjust the lime and salt as per your taste. To serve, chop and add the herbs then toss it one more final time. Use the crushed peanuts and remaining fried onion for garnish.