Sweet and sour salsa with green mango aroma and savory flavor is a perfect pairing with grilled meats.
Servings: 8
Calories: 21kcal
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
Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 676mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Notes
My favorite meat to serve with this salsa is grilled fresh water fish or Broiled Branzino
* Substitutions:
- Substitute Thnot Sugar with granulated sugar
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