Delicious refreshing mango salad!
This recipe is courtesy of A.Vogel cookbook that I received earlier this month in a gift basket, thank you A.VOGEL and Herbamare!
I really just winged the recipe but I'll give you the exact amounts.
Spicy Mango Salad
Book title: Naturally fresh & delicious, healthy cooking with A.Vogel
Translated by Irene E. Robbie
1 ripe mango
1 organic cucumber, approx 250 g
25 g cashew nuts
1 tsp green Thai curry paste
2 tbsp peanut oil
1 small lime
1/2 tbsp Thai fish sauce
1/2 tbsp raw cane sugar
100 g cherry tomatoes
1 large handful of chives
1. Peel the mango and remove the flesh from the stone. Cut the flesh into strips, laying aside 50 g for the sauce. Peel the cucumber, cut in half lengthwise and deseed. Cut into chunks and mix with the mango strips.
2. Roughly chop the cashew nuts. Toast in a frying pan without oil until golden brown and set aside.
3. Cook the curry paste in the oil. Remove the pan from the heat. Grate the lime peel and add to the pan with the juice of the lime. Add the fish sauce, sugar and mango pieces that were set aside. Puree everything finely. Mix with the mango and cucumber.
4. Slice the tomatoes and add the mango and cucumber and mix together. Chop the chives and sprinkle over with the cashew nuts.
Here are a couple of shots of my fun adventure to Cobourg, Ontario yesterday where I met so many interesting people and discovered new shops and fun ingredients! Picked up the thai green chili at a quaint gourmet shop called "A matter of taste". The owner Elaine is the sweetest, she knows her food stuff and is a pleasure to chat with. If you're ever out east do stop in and say hi to her, then pickup some of the cool ingredients she has in shop!