Sliced Tart Crisp Green Mango with Chillies and Salt
Mamuang Yam Prik Gkap Gkleua or Mamuang Yum Prik Kap Kleua
A Recipe of Kasma Loha-unchit
Recipe Copyright © 2010 Kasma Loha-unchit.
See Kasma's Blog on Green Mango.
(Click image to see larger version.)
- 2 cups small, thin bite-size slices of crisp green unripe mango
- 4-6 Thai chillies, cut into thin rounds
- 1/2 – 1 tsp. sea salt
- 2-3 tsp. granulated sugar
- 2 Tbs. freshly squeezed lime juice (about 1/2 to 1 lime)
The amount of sugar and lime juice to use will depend on how green and sour the mango is. The quantities suggested above is for a firm, crisp green mango that has started to yellow just a little.
Simply toss all the ingredients together well and enjoy!
Serves 3 to 4 as a snack.
Notes and Pointers:
In Thailand, a hot-salty-sweet dip is made by pounding Thai chillies with sugar and salt until well blended. Various kinds of fruits are dipped in this mixture whether for a snack or following a meal. Among the favorite fruits for this kind of treatment are tart unripe green mango, crisp green guava, acidic pineapple, sour pomelo, jicama, astringent under-ripe gooseberries, and various kinds of crisp pickled unripe fruits.
Because tart unripe mangoes are not easy to find, I like to add lime juice to make up for the lack of tartness in the green mangoes found in Asian markets here; so instead of making the salt-sugar-chilli dip, I just toss the mango slices with these three ingredients and the lime juice.
If you can’t find a firm, crisp green mango, try the combination with a tart, crisp green apple. Of course, the apple will be sweeter than the green mango and you probably won’t need to use any sugar at all.
Try also on crisp under-ripe plums and nectarines.
Be sure to see Kasma's blog on Green Mango.
You might enjoy learning how to Cook Thai food from Kasma in a Thai cooking class.
Kasma teaches this recipe in the Evening Series Advanced Set F-1.
*Because the Thai language has its own script, there are different ways of transliterating Thai into English. The more phonetic version is Mamuang Yam Prik Gkap Gkleua; the more usual spelling is Mamuang Yum Prik Kap Kleua. See A Note on Thai Pronunciation and Spelling.