Unripe Mango Tangy Mix (Print Version)
# Ingredients:
→ Sauce
01 -
2 tablespoons nam pla
02 -
2 tablespoons squeezed lime juice
03 -
2-3 tablespoons palm sweetener (tweak as needed)
04 -
1 clove garlic, finely minced
05 -
1-4 spicy bird's eye peppers, finely diced (based on your heat preference)
→ Greens
06 -
2 firm green mangoes, cut into thin strips
07 -
1 small purple onion, sliced paper-thin
08 -
1 carrot, cut into matchsticks
09 -
4 tablespoons fresh coriander, roughly cut
# Instructions:
01 -
Cut everything carefully for the best eating experience. Got a mandolin? It works wonders for those onions. A good 'y' peeler makes quick work of those mangoes and carrots. When everything's cut the same size, you'll get all the yummy flavors in every bite.
02 -
Grab a bowl and mix your nam pla, lime juice, 2 tablespoons of palm sweetener, minced garlic, and those spicy peppers. Keep stirring until the sweetener's completely gone. This tangy sauce brings together all those amazing sweet, sour and salty notes.
03 -
Toss your paper-thin purple onions, green mango strips, carrot matchsticks, and coriander into the sauce bowl. Make sure your mangoes aren't ripe - they should be hard and green for that perfect tang.
04 -
Stir everything gently until the sauce coats all your veggies. Take a quick taste and add what it needs - more nam pla if it's bland, extra lime for tang, or more sweetener if it's too sour. Let it sit for about 5 minutes so the flavors can get friendly with each other.
# Notes:
01 -
This classic Southeast Asian dish uses unripe green mangoes on purpose - their sour kick makes the sweet sauce really pop.
02 -
Don't have palm sweetener? No worries! Regular honey or even maple syrup works fine too.
03 -
Don't make this one ahead - it's way better fresh when everything's still crunchy.