Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 cup fresh tubâ (coconut meat), shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 2 tbsp honey
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the diced mangoes, shredded tubâ, sliced red onion, chopped cilantro, and chopped peanuts.
2. In a separate bowl, whisk together the lime juice, fish sauce, honey, vegetable oil, salt, and pepper until well combined.
3. Pour the dressing over the mango mixture and toss gently to coat.
4. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 190
- Total fat: 8g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 440mg
- Total carbohydrate: 30g
- Dietary fiber: 3g
- Sugars: 24g
- Protein: 3g
Substitutions for ingredients:
- If fresh tubâ is not available, you can use canned or frozen coconut meat instead.
- If you don't have fish sauce, you can substitute soy sauce or Worcestershire sauce.
- If you're allergic to peanuts, you can omit them or use chopped cashews or almonds instead.
Variations:
- Add sliced red bell pepper or jicama for extra crunch.
- Use mint instead of cilantro for a different flavor profile.
- Add cooked shrimp or grilled chicken for a more substantial meal.
Tips and tricks:
- To make this salad ahead of time, prepare the dressing and chop the ingredients separately. Combine everything just before serving.
- If your mangoes are not quite ripe, you can place them in a paper bag with a banana or apple to speed up the ripening process.
- To make the salad more visually appealing, use a vegetable peeler to create thin strips of mango to use as a garnish.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter garnished with extra chopped cilantro and peanuts.
Garnishes:
- Chopped cilantro and peanuts, or thin strips of mango.
Pairings:
- This salad pairs well with grilled meats or seafood, or as a side dish for a Thai or Vietnamese-inspired meal.
Suggested side dishes:
- Serve this salad alongside steamed rice or noodles for a more filling meal.
Troubleshooting advice:
- If your mangoes are too sour, you can add a bit more honey to the dressing to balance out the flavors.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Tubâ and mango salad is a popular dish in Southeast Asia, where both ingredients are abundant.
Flavor profiles:
- This salad is sweet, tangy, and slightly nutty, with a refreshing crunch from the tubâ and mango.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai
Taste: Tangy, Sweet, Sour, Refreshing