Manivan Larprom: If you like a sour spicy salad, green mango salad is the best. How to make green mango salad? Take one mango and remove the skin with a knife or using a peeler. When selecting a mango for the green mango salad, make sure that the mango is green. Ripened mangoes are not meant with a salad. Once the skin is removed, you want to shred the mango traditionally with just using a knife and chopping vertically into the mango. The trick here is to chop in parallel and to keep your eyes on the mango, so that you do not chop your fingers.
Slice sections of the mango that has been chopped as finely as possible, you can see that the mangoes are shredded in fine pieces. Once you have sliced off all the chopped pieces, repeat the process again by chopping vertically in the areas that have not been chopped and then thinly, finely slice the chopped areas, so that they are shredded. Chop one tablespoon of red onion and chop one chilly. In a small bowl, add one teaspoon of shrimp paste and 2-3 tablespoons of sugar. I add only two tablespoons of sugar because I like my mango salad sour. You will need three tablespoons of pear sauce.
Mix the ingredients together until the sugar is dissolved, and then you need to add the chilies and the red onions and then mix again to incorporate all the ingredients. Add that mixture into the bowl of shredded mangoes and then mix the mango together with the sauce. The green papaya salad is mixed in a mortar pestle, but do not mix the green mango salad in a mortar pestle. Always mix the green mango salad in a large bowl before serving. Once all the ingredients are thoroughly mixed, top with crush toasted peanuts or ground toasted sticky rice. And that is how you make green mango salad. My name is Manivan Larprom teaching you how to cook Thai and Loa food, visit me at larprom.com.
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