Sweet and sour salsa with green mango aroma and savory flavor is a perfect pairing with grilled meats.

Sweet and sour salsa with green mango aroma and savory flavor is a perfect pairing with any grilled meat

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Prep Time: 15

Course: Salad

Cuisine: Cambodian

Keyword: Mango, Salsa, Side Dish

Servings:

Calories: 21kcal

Author: Chef Channy

Equipment

Julienne peeler

Ingredients

2 each green mangoes
1 clove shallot thinly sliced
2 cloves garlic minced
2½-3 tbsp Ankor Thnot sugar*
3 tbsp fish sauce
1/2 tsp sea salt
2 each red bird's eye chili
2 sprigs Che Krawhom (aka Thai Basil) or green onion

Instructions

Prepare Mangoes – Rinse and thinly peel the green skin of the mango. Then, use a julienne peeler to scrape all the flesh of the mango into a large bowl. Discard seeds.
Mix All Ingredients – Add all ingredients, except che krawhom. Mix well and taste; depending on the maturity of the mango, you may need adjust the sugar to your preference. Finally add che krawhom, and lightly mix again as to not bruise the herb.

Nutrition Facts

Notes

My favorite meat to serve with this salsa is grilled fresh water fish or Broiled Branzino

* Substitutions:

Substitute Thnot Sugar with granulated sugar

Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Chef Channy

Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose. View more posts

Green Mango Salsa