Unfortunately, I have never been on vacation to Thailand but this is how I imagine it. It should taste like this Thai Mango Salad with Peanuts. Cutting a ripe Mango, the juice dripping down the knife activates my vacation mood and I see myself sitting at the ocean, on the beach and in the sun. Mangos naturally contain a lot of vitamin A and vitamin C.
The sweetness of the mango comes from the high proportion of carbohydrates of about 89%, 7% fat and 4% protein. If you are watching your macros and are cutting carbohydrates or your are even diabetic then you should be careful with this dish.
I love the freshness and the spices of this Thai Mango Salad with Peanuts. The mango and chili come so nicely together.
Same as a real vacation is not special if you only sit the whole day in the sun with no adventure, the chili and red onion are the adventure in this recipe and add some adventure. This Thai Mango Salad is easy and can be prepared way ahead. You can even pimp it with some grilled chicken or shrimp. When having friends over and they can ask for a certain dish, they do request this a lot, probably because everyone wants to experience some vacation feeling.
Mango, chili, pomegrenate and lime are just some of the ingredients for this amazing salad. You can vary the amount of spiciness you want in your salad.
Thai Mango Salad with Peanuts
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Ingredients
2 Mangos – ripe but not too soft
2 Red Peppers
1 Red Onion
1 Red Chili Pepper
1/2 cup Cilantro
1 Lime – Juice of the Lime
1 tbsp. Olive Oil native
1 tbsp. Rice Vinegar
1 tbsp. Tamari – Or Soy Sauce if you are not gluten free
1 tsp. Sweetener of your choice – Agave syrup works quite well in this recipe
1/3 cup Peanuts
1/2 Pomgrenate fresh
Instructions
- Mangos have a flat pit in the center and you need to cut around it to get as much of the juicy mango flesh as possible, you do not want to waste anything. You should be placing the mango with one hand on a cutting board, stem side up. With a sharp knife start close to the stem and slowly cut down from the top, you should be able to cut along the pit. Afterwards do the same with the other side. Later you should have two juicy sides with mango flesh and the pit. You can then gently crosswise cut into the halves, be careful to not cut through the skin. You can then invert the mango halves and pretty much peel them of from the skin. Probably some mango is still around the pit you can also cut of. Put the mango cubes in a nice bowl.
- Cut the red pepper in halves, take the kernels out, wash the red pepper halves and also cut them in small cubes. Add the cubes into the bowl.
- Wash the cilantro and pick the leaves from the stalk and they go on top of the mango and red pepper into the bowl.
- Peel the onion, cut it in quarters and thinly slice those quarters, add them to the salad.
- Wash the chili, cut it in half and decide how spicy you want it. Most of the spice is in the kernels of the chili so if you are not in for too spicy, take them out. Be careful when cutting chili, it is pretty sticky and if you later by accident touch your eye for example it can be pretty hurtful. When cutting chilis or working with red beets I always use disposable gloves, pretty convenient.
- In a small bowl mix the lime juice, rice vinegar, olive oil, sweetener and some chili, season with pepper and salt, maybe add some more chili.
- Poor the dressing over the mango, red pepper and cilantro, gently stir everything up and sprinkle the peanuts on top. Let the salad sit for like 30 Minutes.
- Decorate the salad with the pomgrenate kernels. Be careful when getting them out, it can be a little bit messy.