Green mango salad from Sunshine on a Plate: Simple, Vibrant Cooking to Warm the Heart (page 129) by Shelina Permalloo

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy aubergine baja

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light soy sauce for fish sauce.

  • mjes on September 29, 2019

    Yes, I have a thing for Mauritian cooking and for green mango salads. The De Young museum in San Francisco once served a nearly "perfect" green mango salad. I've been seeking perfection ever since. This recipe is near the top - mangoes, beansprouts, onion, mint, coriander - is a solid basis of the salad. The carrots work well but I've replaced them with jicama and enjoyed the result. I came to the conclusion that "molasses sugar" refers to jaggery but cane, palm or date, I don't know. I went for palm because that is what I had on hand. I replaced the bird's eye chili with a milder Kashmiri pepper. I went with soy sauce rather than fish sauce. The salad is worth repeating and experimenting with e.g. peanuts rather than cashews, the fish sauce rather than soy, . . .

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