Crisp, tangy, and bursting with tropical flavours, this Thai-style Lalbagh Mango Salad brings a refreshing twist to summer dining. Raw mangoes are tossed with vibrant herbs and bold seasonings, creating a light, zesty dish that perfectly balances sweet, sour, and spicy notes for warm days.
Prep time: 15 minutes | Servings: 2-4
Ingredients:
- 2 large lalbagh mangoes
- 1/2 red onion
- 1 small carrot
- 1 red bell pepper
- 1 tsp red chilly flakes
- 1 tbsp soya sauce
- 1 tbsp honey
- 1tsp sesame oil
- 1 tsp grated ginger
- Coriander leaves
- Fresh mint leaves
- 1 tbsp roasted peanuts
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Method:
- Combine lime juice, honey, sesame oil, soya sauce and red chilly flakesin a bowl to make the dressing.
- Slice the mangoes, carrots, onions and bell peppers into thin juliennes.
- Wash and chop coriander and mint leaves.
- In a large bowl mix the mango, carrot, bell pepper and onion juliennes. Add the chopped mint and coriander leaves.
- Drizzle the prepared dressing over the salad and garnish with toasted and crushed peanuts.