This is a fruity spicy salsa side dish, with an interesting mix of spicy, sweet and sour! Try it - delicious with barbecues or Asian food.
Tried this recipe today and I certainly was not disappointed. Have used a ripe mango and it was delish. A lovely combo of sweetness from the ripe mango, sour from the lime, a little bit of 'kick' from the cayenne, gorgeous 'zing' from the shallots with extra taste from salt and pepper. The olive oil mixes well with the rest of the ingredients without compromising the taste - it adds to the texture. Very refreshing indeed. Try it!! - 15 Jul 2014
This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving. - 29 Jan 2009 (Review from Allrecipes US | Canada)
I used thinly sliced red onion instead of shallots. Instead of red pepper flakes, I used thin slivers of sweet red peppers. The tastes complemented one another beautifully and it was a very pretty salad also! - 18 Jul 2006 (Review from Allrecipes US | Canada)