Singaporean Kerabu Mangga (Green Mango Salad)
The Quirky Foodster Team
Ingredients
- Large unripe green mangoes, peeled and julienned — 2
- Dried shrimp, soaked and finely chopped — 2 tbsp
- Toasted grated coconut (kerisik) — 3 tbsp
- Shallots, thinly sliced — 2
- Red chilli, thinly sliced — 1
- Lime juice — 2 tbsp
- Fish sauce — 1 tbsp
- Palm sugar or brown sugar — 1 tbsp
- Fresh mint leaves, torn — 2 tbsp
Method
- Place the julienned green mango in a large mixing bowl.
- Add the dried shrimp, toasted coconut, shallots and chilli.
- Whisk together the lime juice, fish sauce and palm sugar until the sugar dissolves.
- Pour the dressing over the mango mixture and toss well to combine.
- Scatter with torn mint leaves and serve immediately while the mango is at its crispest.
Introduction: Kerabu mangga is a refreshing Malay-style salad made from shredded unripe mango, prized for its tartness, tossed with dried shrimp, shallots, chilli and toasted coconut.
Cultural Background: Kerabu mangga is a refreshing Malay-style salad made from shredded unripe mango, prized for its tartness, tossed with dried shrimp, shallots, chilli and toasted coconut. Bright, sour and lightly spicy, it is a popular side dish in Singapore's Malay community, often served alongside grilled meats or as a palate-cleansing starter.
Tips: Choose mangoes that are firm and distinctly sour, not sweet, for the correct tart character of this salad. Toast the grated coconut in a dry pan over low heat, stirring constantly, until golden for the best nutty flavour.
Variations: Add thin strips of cucumber for extra crunch and a milder flavour. Swap dried shrimp for finely chopped roasted peanuts for a vegetarian-friendly crunch. Omit the dried shrimp and fish sauce, replacing with a little soy sauce and extra toasted coconut, for a vegetarian version.
Storage: Best eaten fresh; dressed salad will soften within a few hours, so combine just before serving.
Reheating: Not applicable; this is a cold salad.
Nutrition: Approx. 150 kcal, 5g protein, 22g carbs, 6g fat, 3g fibre per serving.
FAQs:
Q: Can I use ripe mango instead?
A: Ripe mango will make the salad much sweeter and lose its characteristic tartness; unripe, firm mango is essential to the dish.
Q: What is kerisik?
A: Kerisik is grated coconut toasted until deeply golden and fragrant, often pounded to release its oils, adding rich nuttiness to the salad.
- Large unripe green mangoes, peeled and julienned — 2
- Dried shrimp, soaked and finely chopped — 2 tbsp
- Toasted grated coconut (kerisik) — 3 tbsp
- Shallots, thinly sliced — 2
- Red chilli, thinly sliced — 1
- Lime juice — 2 tbsp
- Fish sauce — 1 tbsp
- Palm sugar or brown sugar — 1 tbsp
- Fresh mint leaves, torn — 2 tbsp
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