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.
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.
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