green mango

These tostadas make for a perfect appetiser or addition to any share table. Recipe by Raph Rashid.

Crab tostadas with green mango

tomato, seeds removed,

Lebanese cucumber, peeled, seeds removed, finely chopped

lime

corn chips

green mango, peeled, shredded

cooked crab meat

chives,

onion

garlic

avocados

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A pile of prawns for Christmas lunch? On Boxing Day, when it’s super-hot and you’re exhausted, pull your prawn leftovers from the fridge, whip up this salad, turn on the cricket and relax. You deserve it!

Prawn and green mango salad

Sunflower oil, to shallow-fry

green mango,

salted roasted cashews and baby red cress (optional), to serve

(10 grams) ginger, chopped

tsp finely grated palm sugar

Asian (red) eschalot, chopped

tbs fish sauce

Juice of 2 limes, plus extra lime cheeks to serve

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Green Mango Salad

green mangos, preferably not fibrous

ginger

red bell pepper

mint

cilantro

rice vinegar

neutral oil

sugar

salt

chili flakes

pepper

Make the dressing: Cut and squeeze the limes to yield about 3 tablespoons of juice. Then add the seasoned rice vinegar, neutral oil, sugar, salt, and ground pepper to taste. Stir the dressing together until the sugar is dissolved. Set aside.

Wash and peel the mango. Using a mandoline or a shredding peeler, shred the mango carefully, avoiding the pit. You should yield about 4 cups. Rinse the mango under running water and drain well in a colander. Set aside in a large bowl.

Rinse the red onion under running water and drain well in a colander. Add it to the mango.

Rinse the ginger in running water and drain well. Add it to the mango mix.

Stack the mint leaves together and roll like a cigarette.  

Finely slice the mint with a knife or kitchen scissors.

Add the red pepper and herbs to the bowl and mix. Pour the dressing on top and mix again.

Mound the salad onto a platter. Serve immediately.

Made this for the family tonight and everyone loves it. Our Green Mangos  may have started to ripen up however the flavours were still amazing👏

“This is a super salad base. To this you can add cooked prawns, fish or even crispy pork belly. If you can’t find green mango, green papaya also works. Serving with the prawn crackers is a fun and delicious way to scoop up the salad to eat.” – Merrick Watts


Green mango salad recipe

mango

red chilli,

Vietnamese mint, leaves picked

mint, leaves picked

perilla (also known as shiso, from Asian grocers), leaves picked

coriander, leaves picked

peanuts

ml shallots

Prawn crackers and lime wedges,

lemon juice

40.00 ml caster sugar

20.00 ml fish sauce

garlic clove, crushed

red bird’s-eye chilli, finely chopped

tsp black pepper

Step 1

For the dressing, combine all ingredients in a jar with a screw-top lid and fasten lid. Shake until well combined and the sugar has dissolved (the dressing can also be made ahead and stored in the jar in the fridge for a couple of days – the flavour really develops).

Step 2

Place mango, chilli and herbs in a large serving bowl and toss to combine. Pour over dressing and toss to coat. Sprinkle with roasted peanuts and shallots.

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Crab tostadas with green mango

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Top 5 green mango recipes from across the web

The most viewed green mango recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crab tostadas with green mango

Prawn and green mango salad

Green Mango Salad

Green Mango Salad

Green mango salad recipe

The most viewed green mango recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine