.jpg)
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.
Loosely inspired by Thai green mango salad, yum mamuang, this dish features golden curls of ripe mango enlivened by a squirt of bracing lime juice and fish sauce. Store-bought fried shallots bring easy crunch, and thin circles of sliced chile slap your senses awake. Lush Champagne mangoes are the best here, but sub with your preferred variety, at any stage of ripeness. —Shilpa Uskokovic
What you’ll need
Vegetable Peeler
$14 $10 At Amazon
Citrus Juicer
$20 $15 At Amazon
Whisk
$14 At Amazon
Recipe information
Yield
4 servings
Ingredients
2 ripe Champagne mangoes, peeled, cut into irregular 1" pieces
1 tsp. extra-virgin olive oil
1 tsp. fish sauce
1 tsp. fresh lime juice
Store-bought fried shallots, thinly sliced red chile (such as Fresno), and small basil leaves (for serving)
Preparation
Arrange mangoes on a large plate. Whisk oil, fish sauce, and lime juice in a small bowl to combine. Drizzle dressing over mangoes, then top with fried shallots, chile, and basil.
