Mango Salad

Samina Ali

ingredients

4 medium mangos - peeled, seeded, and cubed
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon red pepper flakes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
salt and freshly ground black pepper to taste

Version B: Thai Green Mango Salad

2 firm green mangoes
1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
2 cups bean sprouts
1/2 cup fresh basil
3-4 spring onions, sliced
handful of peanuts or cashews, left whole or roughly chopped
Optional: 1 cup cooked chicken (sliced), cooked shrimp, or deep-fried tofu (cut into smaller cubes)
SALAD DRESSING:
2 Tbsp. fish sauce, OR 2 Tbsp. vegetarian fish sauce (available at Vietnamese food stores) or substitute soy sauce
2 Tbsp. lime juice
1 Tbsp. brown sugar (loose, not packed)
1-2 fresh red chillies, de-seeded and minced, OR 1-2 tsp. Thai chili sauce (or chilli-garlic sauce)

Version C: mango salad with grilled shrimp

Active time: 40 min Start to finish: 40 min
Servings: Makes 4 (first course) servings.
For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
For shrimp
16 jumbo shrimp (1 1/4 lb), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile,
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special equipment: 16 (8-inch) wooden skewers (optional)

directions

1
Version A: using above ingredients
2
Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.
3
Serve: 6
4
Version B:
5
Place the coconut in a frying pan or wok (no oil required). “Dry-fry” the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting!
6
Peel off the green skin of the mangoes and discard.
7
Using a medium to large size grater (the kind you would use for cabbage salad), grate the yellow-orange flesh of the mangoes into a mixing bowl. Note that there is a large flat stone at the mango’s center.
8
Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. Set aside.
9
To the bowl of shredded mango, add: bean sprouts, basil, spring onions, cooked chicken (or shrimp or tofu), plus half the toasted coconut. Toss well to combine.
10
Add the dressing and toss again.
11
Place on a serving platter. Sprinkle the nuts over top plus the remaining toasted coconut, and enjoy!
12
Make Ahead Tip: To make this salad for a party, grate the mango ahead of time and place in a covered container in the refrigerator. Also toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!
13
Version C:
14
Make mango salad:
15
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
16
Grill shrimp:
17
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
18
Prepare grill.
19
Whisk together oil, jalape%o, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
20
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.