Thai Green Mango with Sweet Fish Sauce, 'Mamuang Nampla Wan'
A fragrant Thai classic, this dish may not agree with many traditional American palates because the fish sauce releases it's aroma therefore the sauce is not typically associated with what would be served with fresh fruit. The mango used for this recipe must be hard, green on the outside, with whitish/green flesh, and sour taste. In Thailand it's very common to find green, sour mango; however, most mango's found in US supermarkets, especially Mexican mangoes, are ripe with yellow flesh. On a seasonal basis, especially May/June/July, there are green hard mangoes in some US markets, notably good quality ones from Puerto Rico. Below we have detailed photos below showing you how to properly peel and slice them using a proper Thai mango peeler
Method for Thai Green Mango with Sweet Fish Sauce, 'Mamuang Nampla Wan'
Mix palm sugar, water and fish sauce in a pot and simmer over low heat, stirring constantly. When the mixture has become a thick syrup, add the shallots. Cook until shallots are tender. Remove from heat and blend in dried shrmp & chile peppers. Stir well, and set aside
Peel the mangoes and cut into thin slices (approx 1/4", but be careful not to cut them too thin). Place the mango slices in a container and chill in the fridge to improve flavor and crispiness.
Put mango on a serving tray with the sauce on the side. Dip mango slices into the sauce, eat and enjoy!
We also have a recipe for mango and sweet sticky rice.