1 green mango
1/2-3/4x roasted peanuts
1/2 tsp. sugar
1-2 shallots
1 yuan salt
1 Lime
1 chili pepper
Dried chili peppers optional
<h1 class="pgc-h-arrow-right" data-track="12" > tips and tricks</h1>
During the mango season, I often make mango salads. Mangoes at my local Hispanic market are high. Once I spent $1 for 3 mangoes, that was great!
The price of mangoes ranges from $3/lb to $5/lb. I sometimes find green mangoes in regular mango piles. This approach is more cost-effective. Especially during the mango season, there are many more options, some of which are bound to turn super green.
Mango salad is a great dish to make it spicy according to your preferences. To make it even hotter, you can choose to add paprika or fresh Thai chili.
For the non-spicy version: You can use the sweet Italian pepper I made when I made recipes for non-spicy people.
The sourness level of green mangoes may vary depending on the variety. For some varieties, you may not need lime juice.
<h1 class="pgc-h-arrow-right" data-track="18" >preparation:</h1>
Roast the peanuts on medium-low heat in a pan for 10-15 minutes. It takes a while to cook the peanuts thoroughly. When finished, let the peanuts cool. Peel the green mango and chop it with a shredder until you touch a single large seed. Cut the peppers and shallots into thin slices.
<h1 class="pgc-h-arrow-right" data-track="20" > throw:</h1>
Place all ingredients in a large bowl and stir well. Taste if you need lime juice. With natural products such as mangoes, the sour taste depends on the variety and how green mangoes are best. Add the lime juice as you like, starting with a small amount and continuing until you touch the right pot. I usually start with a 1/3 lime. Adjust the taste according to your preferences. Add paprika to make a chili salad. If your salad is very spicy, you may need more seasonings.
Use as an appetizer or as a side meal.