Thayet Thee Thoke
The Quirky Foodster Team
Ingredients
- Unripe green mangoes, peeled and julienned — 2
- Dried shrimp, chopped — 2 tbsp
- Roasted peanuts, crushed — 2 tbsp
- Shallot, thinly sliced — 1
- Chillies, sliced — 1–2
- Lime juice — 2 tbsp
- Fish sauce — 1 tbsp
- Sugar — 1 tsp
- Salt — to taste
Method
- Peel the green mangoes and julienne the flesh, discarding the pit.
- Combine the julienned mango with the dried shrimp, peanuts, shallot and chilli in a bowl.
- Add the lime juice, fish sauce, sugar and salt.
- Toss well and let sit for 5 minutes before serving to let the flavours meld.
Introduction: A sharp, refreshing green mango salad tossed with dried shrimp, peanuts and lime, a lively side found across Myanmar.
Cultural Background: Green mango salads are common across Myanmar and the wider region, this version reflecting the Burmese preference for a balance of sour, salty and crunchy elements in a single dish.
Tips: Choose firm, very sour green mangoes for the right tart crunch. Adjust the balance of lime, fish sauce and sugar to achieve the classic sweet-sour-salty profile.
Variations: Add toasted sesame seeds for extra texture. Use green papaya in place of mango for a different but related salad.
Storage: Best eaten within a few hours; refrigerate covered for up to 1 day if needed.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 130 kcal, 5 g protein, 5 g fat, 18 g carbohydrate.
FAQs:
Q: Can I omit the dried shrimp for a vegetarian version?
A: Yes, though it will lose some of its
Q: How sour should the mango be?
A: Very sour and firm — this is central to the salad’s bright, tangy
- Unripe green mangoes, peeled and julienned — 2
- Dried shrimp, chopped — 2 tbsp
- Roasted peanuts, crushed — 2 tbsp
- Shallot, thinly sliced — 1
- Chillies, sliced — 1–2
- Lime juice — 2 tbsp
- Fish sauce — 1 tbsp
- Sugar — 1 tsp
- Salt — to taste
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