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Hot Mango salad

Rating
CategoryDifficultyBeginner

This spicy mango salad is eaten mainly in northwestern Madagascar. The Sakalava, the tribe living in this region, typically prepare Lasary manga masiaka in large quantities and then fill the finished salad into recycled plastic bottles. The bottles are lined up on the side of the road in small stalls where they can be purchased for very little money. If a taxibrousse or a truck comes by, people take a spicy snack in between or use the salad as a side dish.

Yields4 Servings
Prep Time1 day
 2 unripe mangos
 1 large onion
 1 tsp salt
 1 tsp coriander
 1 small piece of ginger
 1 garlic clove
 1 tsp Curry
 4 red chillies
 dried chilli peppers (Sakay) to taste
 60 ml vinegar
 60 ml lemon juice
1

Peel the unripe mangoes. Cut the flesh into fine strips with a julienne cutter. The more unripe and green, the better the mangoes can be cut. Therefore, please do not use soft, post-ripened mangoes or fully ripe flight mangoes for this recipe. The unripe, still green mangoes are just fine!

2

Finely chop the onion and mix it into the mango strips. Add the salt and let everything sit, covered, in the refrigerator for 24 hours.

3

The next day, finely chop the cilantro, ginger, and garlic clove. Add very finely chopped to the mango and onion mixture. Mix vinegar and lemon juice with the curry and mix into the salad.

4

Finally, grind dried chillies and add to taste. Be careful, the salad is already very spicy with fresh chillies. Therefore, be sure to taste in between and add chillies and Sakay peppers only in such quantities that the appropriate individual spiciness is achieved. Enjoy your meal!

Ingredients

 2 unripe mangos
 1 large onion
 1 tsp salt
 1 tsp coriander
 1 small piece of ginger
 1 garlic clove
 1 tsp Curry
 4 red chillies
 dried chilli peppers (Sakay) to taste
 60 ml vinegar
 60 ml lemon juice

Directions

1

Peel the unripe mangoes. Cut the flesh into fine strips with a julienne cutter. The more unripe and green, the better the mangoes can be cut. Therefore, please do not use soft, post-ripened mangoes or fully ripe flight mangoes for this recipe. The unripe, still green mangoes are just fine!

2

Finely chop the onion and mix it into the mango strips. Add the salt and let everything sit, covered, in the refrigerator for 24 hours.

3

The next day, finely chop the cilantro, ginger, and garlic clove. Add very finely chopped to the mango and onion mixture. Mix vinegar and lemon juice with the curry and mix into the salad.

4

Finally, grind dried chillies and add to taste. Be careful, the salad is already very spicy with fresh chillies. Therefore, be sure to taste in between and add chillies and Sakay peppers only in such quantities that the appropriate individual spiciness is achieved. Enjoy your meal!

Hot Mango salad

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