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Green Mango Salad

January 14, 2010 by Jennifer Che 16 Comments

_MG_2171
After three weeks of being on the road – first in California, then Miami, and then Las Vegas – I was really craving something light. Something healthy. Refreshing. Cleansing.

Not that I didn’t enjoy to the fullest extent those fantastic soup dumplings, melt-in-your-mouth fatty tuna, or cavier topped dishes (more on that soon, I promise!).  Not at all.  But a girl can only do that for so long before her stomach and her mind get a little overwhelmed.  Not to mention the belt buckle!

So the tired belly craved something clean.  Something light and tart.
Green Mangos
Oh I forgot.  It’s winter.  And there’s anything but an abundance of fresh produce right now here in the cold Northeast.

But wait.  I remember a delightful dish that my mom taught me how to make when I was home in Ohio last October.  This dish is great because it’s made with green, unripened mangoes.  Similar in concept to the green tomato, a green mango is just a really hard mango that has not ripen yet.  And since it’s winter, all of the fruit in the market is shipped from Mexico anyway, so they probably aren’t “vine-ripen” by any extent.

This recipe works best with rock-hard totally unripen mangoes.
mango salad
Using a peeler (or a knife), peel thin slices of mango into a bowl.  You can see from the picture that some of these slices are yellow/orange.  I made a mistake and picked out one mango that was a bit too ripe.  Ideally, they would all be a pretty light shade.  Add salt (about 1/2 tsp? – I didn’t measure), and mix throughout.  Let it sit for at least 15-20 minutes so that the water can come out.
mango salad
See how the water is coming out?  Drain off the liquid and squeeze the mango slices to make sure you get out as much water as possible.  I actually drained it in a colander and then pressed on the mango slices a bit to squeeze out more liquid.  It’s similar to the way you would make a marinated cucumber salad.
Mango Salad
Finally, toss with some sesame oil and cilantro, and salt to taste. That’s it! It’s so easy. And the flavors work surprisingly well together. If you use really raw mangoes, sometimes your guests will not even be able to guess what they are eating.  It’s crisp, tangy, fresh, slightly crunchy, and a perfect antidote to the heavy, buttery dishes from the holiday season.

Enjoy!
_MG_2173

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Filed Under: Recipe, Vegan, Vegetarian

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Comments

  1. Swapna Raghu Sanand says

    January 14, 2010 at 8:30 am

    The pic was so awesome. It looked golden, buttery and so enticing, almost like a dessert. I’ll give this a try during summer.

    Reply
  2. wasabi prime says

    January 14, 2010 at 12:43 pm

    Lovely! Such a vibrant photo and it screams HEALTHY!! Excellent choice after such a wealth of rich, amazing foods.

    Reply
  3. Justin says

    January 14, 2010 at 2:24 pm

    interesting. i had no idea you could make use of unripe mangoes.

    Reply
  4. Hungry Dog says

    January 14, 2010 at 2:48 pm

    This looks great, so healthy and refreshing after so many weeks of eating sweets and rich foods. And so pretty!

    Reply
  5. Livia says

    January 14, 2010 at 5:12 pm

    Looks delicious. But ripe mangoes are so good, I dunno if I’d ever forgo them to make a green mango salad. Hrmmmm…

    Reply
  6. Shannon says

    January 14, 2010 at 5:30 pm

    oh wow, i never like to buy rock hard mangoes, but now i’m going to have to give this a try 🙂

    Reply
  7. Sook says

    January 14, 2010 at 6:55 pm

    Your pictures look beautiful! I love mango in salad. They are so sweet and flavorful.

    Reply
  8. Sean says

    January 14, 2010 at 6:58 pm

    I’ve been seeing a lot of mangoes at the grocery store lately. I’ll have to give this a try.

    Do you think lemon or lime juice would pair well also?

    Reply
  9. Jen says

    January 14, 2010 at 7:13 pm

    Thanks everyone for the kind comments.

    Sean – you can definitely try adding lime or lemon juice. Keep in mind that ripe green mangoes are a bit tart, so it might make it super sour! My guess is that the lime or lemon would go really well with slightly more ripe mangoes, but give it a try! I’d be curious to see what you think. 🙂

    Reply
  10. Fuji Mama says

    January 14, 2010 at 10:20 pm

    Oooooh, I can’t wait to make this! One of my favorite thai dishes is a green mango salad, but it is way more complicated to make.

    Reply
  11. and this blog says

    January 15, 2010 at 4:08 pm

    this looks easy enough even i can’t mess up =)

    Reply
  12. Diana Bauman says

    January 16, 2010 at 9:23 am

    Jen, I really like this post! I’m going to pick up some green mango’s this week. I’ve also heard of fermenting green mango’s. Have you heard of this?

    Reply
  13. Divina Pe says

    March 17, 2010 at 9:55 am

    Green mangoes are a favorite. After eating ripe mangoes for 2 week, I’m now craving for green mangoes and this is a great recipe to try.

    Reply
  14. Salt Water Cleanse says

    July 10, 2010 at 5:03 am

    Bravo, Bros! keep going like this, more good info again.

    Reply
  15. toyfated says

    June 10, 2011 at 7:32 am

    I really love mango in salad. I like to eat mango and these photo looking very cool and that mango recipe so healthy and refreshing after so many weeks of eating sweets and rich food. 

    Reply
  16. weioqwea says

    July 8, 2011 at 11:08 pm

    It looking very outstanding.. I like that loon i am so excited for eating Green mango salad and also salad is very healthy for health.
    payment protection insurance

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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