Recipe: Mango Salad- Gỏi xoài

By Helen Le Published: April 28, 2018

  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

  • Yield: 1 (3-4 Servings)

A colorful and flavorful appetizer is a great start for any meal. And mango salad is definitely one of the best choices you can have for starter as it is so vibrant in color with many interesting contrast in texture, very fragrant with herbs, busted with mouth-watering taste of sweet sour and savory . You need to make mango salad with green unripe ones as it is crunchy and sour which makes a beautiful salad. Peel and shred with a mandolin or shredder. I prefer the one that appears bright yellow inside.

  • Bring a small pan over medium heat, add 1 tbsp cooking oil and fry the garlic till slightly golden. Then drain the dried shrimp and add to the pan, together with 1 tbsp sugar and 1 tbsp fish sauce. Lower the heat and keep stirring for a couple of minutes until the shrimp is caramelized. Set aside to cool.
  • Combine the shredded mango and carrot in a mixing bowl, then add the caramelized dried shrimp, oh the garlic smells so good. Then some of the dressing and toss well. Leave for 5 minutes and you will see the juice settled at the bottom. Discard this juice as well, as nobody like a soggy salad. Now chop up the mint and chili and mix in.
  • Transfer to a serving plate and topped with roasted peanuts. You can serve this with some prawn or rice sesame cracker.