Green Mango Salad With Meat Food

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GREEN MANGO SALAD WITH MEAT



Green Mango Salad with Meat image

Here's a salad that combines the fresh tartness of green-unripe-mangoes with a little stir-fried meat. Unripe mangoes are more common than the ripe variety at most supermarkets, but if you can't find them, substitute Granny Smith apples. Nam pla-Thai fish sauce-is described on page 500\. Palm sugar is authentic but pretty indistinguishable from brown sugar.

Yield makes 4 servings

Number Of Ingredients 13

2 green mangoes, peeled, pitted, and julienned or diced (see illustration on page 119)
Salt to taste
1/4 cup fresh lime juice
3 tablespoons corn, grapeseed, or other neutral oil
3 garlic cloves, sliced
3 shallots, sliced
2 small fresh chiles, preferably Thai, stemmed and minced, or 2 teaspoons hot red pepper flakes, or to taste
1/4 pound ground beef or pork
1 teaspoon black pepper
1/4 cup nam pla
1 tablespoon brown or palm sugar
3 tablespoons dry-roasted peanuts, chopped
3 tablespoons chopped fresh cilantro leaves

Steps:

  • Toss the mango pieces with the salt and lime juice and set aside. Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic, shallots, and chiles and cook, stirring, until fragrant, about 1 minute.
  • Add the meat and pepper to the pan and cook, stirring occasionally, until it loses its pinkness. Stir in the nam pla and sugar and cook for 1 minute more. Drain any excess oil from the pan, then add the beef mixture to the mangoes. Mix well, garnish with the peanuts and cilantro, and serve.
  • Substitute 1 small smoked trout, skinned, boned, and broken into 1/2-inch pieces (it will fall apart as you handle it), for the meat. Proceed as directed, cooking the trout only long enough to heat it through.

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