Ingredients
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1 tablespoon fish sauce
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1 tablespoon sugar
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1 red Thai peppers (seeded and minced)
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2 tablespoons peanut oil
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2 ripe but firm mangoes
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1 red bell pepper
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2 green onions (thinly sliced)
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1/2 cup fresh cilantro (chopped)
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1/3 cup chopped peanuts (toasted)
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salt
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1 medium carrot (coarsely grated)
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1 shallot (thinly sliced)
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2 limes
Instructions
- Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
- Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
- Gradually whisk in peanut oil until blended.
- Add shallot, mix well.
- Set dressing aside.
- Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
- Seed sweet pepper, cut into very thin strips and add to mangoes.
- Add carrot, half of green onions, and cilantro. Toss gently until combined.
- Add dressing and a pinch of salt, toss until mixed.
- Sprinkle with nuts and remaining green onions.
- Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.