Sweet mango and cashew salad with chili-lime dressing from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 96) by Christina Arokiasamy

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Notes about this recipe

  • Beebopalulu on December 13, 2023

    Sweet, salty, and crunchy - refreshing and moresome. As a bonus, super quick to throw together

  • L.Nightshade on June 15, 2017

    I had one ripe mango! So I only made a third of this salad, which calls for three. It was quite sufficient for two. The dressing is made up of lime juice, liquid palm sugar (I omitted, did not substitute, the mango was super sweet), a bird’s eye chile (not around here, I used a mix of jalapeño and Serrano), and fish sauce. Diced mango and chopped cilantro are tossed together, roasted cashews and fried shallots are added. That’s it, easy as pie, and ever so delicious. I’d really think twice before adding the palm sugar if you have a sweet, ripe mango. It’s just perfect as is with the other seasonings. This was part of last night’s “fantastic” dinner which also included Pineapple Sambal Prawns and Cucumber-Yogurt Raita.

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