Green Mango Salad

Crisp strips of green mango tossed with shallots, peanuts, sesame seeds and dried shrimp in a sharp lime and fish sauce dressing. Unripe mango and lime give it a bright, sour edge that Richberry turns sweet for a while.

Total time: 50 min
Servings: 6
Calories per serving: ≈ 250

Real ingredients
Sour turns sweet
Made to share

Blue and white patterned plate of shredded green mango salad topped with roasted peanuts and tomato wedges — Sour. Crunchy. Salty.

Ingredients

Dressing

½ cup fresh lime juice
¼ cup fish sauce (such as nam pla or nuoc mam)
2 tablespoons vegetable oil

Salad

4 green mangoes julienned on a mandoline
2 medium shallots thinly sliced
½ cup unsalted dry-roasted peanuts, coarsely chopped
2 tablespoons toasted dried shrimp (optional)
2 tablespoons toasted sesame seeds

How to make it

Blend the dressing
Blend the lime juice, fish sauce and oil until smooth.
Toss and chill
Put the mangoes, shallots, peanuts, dried shrimp and sesame seeds into a large bowl, pour over the dressing and toss well. Cover and chill before serving.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry