It’s a mango day!
A perfect crisp green mango is hard to come by in Seattle, just like getting a crisp and sunny day in the month of June. I grabbed this unique food opportunity and heightened the day by having two friends over for lunch so that we could celebrate both the sunsine and the mango. It was a beautiful day.
Fifteen minutes before the door bell rung, I turned on the rice cooker and prepped for green mango salad. Then, I had some mangos, bananas and pineapples ready in the blender for a smoothie. My menu was very simple, it consisted of a Thai Green Mango Salad served with Prawn and Mango Smoothie with an optional cocktail.
When my girlfriends arrived, the conversation started flowing and I was enjoying it. After all this is the first summer that I am spending in Seattle in fifteen years without having an intensive travel plan. I asked if anyone was interested in adding Triple Sec and Tequila for their smoothie/cocktail, and yes was the majority answer. Three minutes later, we clinked to salute our kids moving up celebration. Then I took another three minutes to prepare Thai Green Mango Salad, next we sat and ate in the warm-cold-warm sunshine.
Summer is the ideal time for having friends over for casual lunches and catching up. I am happy to stay in town this summer regardless of the weather in Seattle.
I teach this recipe with granny smith apples, something that you can count on, so use green tart apples to substitute for green mangos when it not available. It is a great alternative. For dry shrimp, use any dry shrimp from the AsianMarket and pulse in food processor until it becomes a fine powder.
Thai Green Mango Salad with Prawn
Yum Mamuang Goong
Serves: 416 medium size prawns, peeled and deveined 2 tablespoons fish sauce 3 tablespoons lime juice, about 1 large lime 1 1/2 tablespoons sugar 1 teaspoon chili powder, or one fresh Thai chili, minced 2 tablespoons chopped shalot 2 cups shredded green mango, from about 1 green mango 3 tablespoons shrimp powder 1/4 cup chopped dill, mint and cilantro 2 tablespoons chopped Vietnamese mint, aka Rau Ram , optional plus one sprig for garnish 1 tomato, sliced for garnish
To cook prawn, add 3 tablespoons water with prawn in a frying pan and bring to a boil on high heat. Stir on high heat until the prawns are pink and opaque. Strain and let it cool.
To make salad dressing, whisk fish sauce, lime juice, sugar and chili powder until sugar is dissolved. Mix in shalot, green mango, shrimp powder,cooked prawns, mixed herbs and Vietnamese mint. Mix well and serve. Garnish with sliced tomato and Vietnamese mint sprig.
Thai Vegetarian Option: Use sea salt instead of fish sauce and ground roasted peanut instead of dry shrimp powder
Thai Cooking for Kids: Omit chili powder in the recipe instruction. After removing kid serving portions then may add chili powder as desire for adult.
Nam Mamuang Pan
Serves: 22 cups ripe mango, peeled diced – can be fresh or frozen 1 banana, peeled and diced 1/2 cup diced pineapple–can or fresh A pinch of salt 1 tablespoon lemon juice 1 cup crushed ice To make a smoothie, place mango, banana, pineapple, salt, lemon juice and crushed ice. Blend until smooth. Serve Cold. Mango Margarita Serves: 4
1/2 cup Gold Tequila 1/4 cup Tripple Sec 4 mint sprigs, for garnish
Add gold tequila and Triple sec to blender on top of the smoothie from recipe above and blend for 5 seconds, served in 4 chilled- margarita glasses and garnish with mint sprigs.
Cheers,© 2010 Pranee Khruasanit Halvorsen