Marinade of Green Mangoes with Chilli
Prep 15 min Total 1 hr 15 min
Marinade of Green Mangoes with Chilli © kvalifood.com
A Vietnamese condiment of shredded green mango mixed with chilli, honey, and a nuoc mam dressing. Green (unripe) mangoes are tart and crunchy, nothing like ripe ones - they’re treated more like a vegetable in Southeast Asian cooking. This works as a side relish for grilled meats or fish, or as a component in a larger meal.
Ingredients
- 1 Green mango, of about 12 oz (400 g)
- 1 Medium-sized red chilli
- 2 tbsp Honey
- 1.5 tbsp Nuoc mam
- Ground pepper, ground garlic
Directions
Peel the green mango and grate it into shreds. Seed the red chilli and cut it into thin strips (julienne).
Toss the grated mango and chilli strips together with the honey in a bowl.
In a separate small bowl, mix the nuoc mam with the ground pepper and ground garlic, then add a splash of water to loosen it.
Pour the nuoc mam mixture over the mango and chilli. Stir to combine.
Cover and let it marinate for at least one hour before serving.
Notes
- Green mangoes are available at Asian grocers. They should be firm and completely unripe.
- Use about ½ tsp each of pepper and garlic as a starting point.
See Also
Meat Marinade
Fish Marinade
Chilli Oil (Dầu ớt)
Vietnamese Caramel Sauce (Nước Màu)
