Salads
Kerabu Mangga (Green Mango Salad)
Ingredients
- - 2 Green (unripe) mango, julienned (about 400g / 14 oz)
- - 3 Shallots, thinly sliced
- - 2 Bird's eye chillies, thinly sliced
- - 15 g Dried shrimp, soaked and pounded (2 tbsp)
- - 30 g Desiccated or freshly grated coconut, toasted (¼ cup)
- - 15 g Palm sugar, finely chopped (1 tbsp)
- - 30 ml Fresh lime juice (2 tbsp)
- - 2 g Fine salt (¼ tsp)
- - 10 g Fresh mint or coriander leaves, roughly chopped (¼ cup)
Method
- Toast the desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring constantly, until golden. Set aside to cool.
- Pound the soaked dried shrimp lightly in a mortar and pestle until slightly broken down but still textured.
- In a large bowl, combine the julienned mango, shallots and chillies.
- Whisk together the palm sugar, lime juice and salt until the sugar dissolves, then pour over the mango mixture.
- Add the pounded dried shrimp and toss well to combine.
- Just before serving, fold in the toasted coconut and fresh herbs so they stay crisp and fragrant.
Introduction: Kerabu mangga is a tart, spicy shredded green mango salad enjoyed across Brunei as a palate-cleansing side, particularly welcome alongside rich fried or coconut-based dishes.
Cultural Background: Kerabu mangga is a tart, spicy shredded green mango salad enjoyed across Brunei as a palate-cleansing side, particularly welcome alongside rich fried or coconut-based dishes. The unripe mango's sharp acidity is balanced with palm sugar, chilli and toasted coconut, a combination typical of Malay kerabu-style salads found throughout Borneo.
Tips: Choose mangoes that are firm, green and distinctly sour — ripe, sweet mango will not give the right effect. Add the toasted coconut at the very last moment so it doesn't go soggy from the dressing. Taste and adjust the balance of sour, sweet, salty and spicy before serving — this is the heart of a good kerabu.
Variations: Add grilled prawns or shredded poached chicken to turn this into a light main course. Omit the dried shrimp for a lighter, plant-based version. Swap mango for green papaya for a close cousin of this salad. Omit the dried shrimp for a fully vegan version; the salad remains authentic and well-balanced without it.
Storage: Best eaten fresh; if needed, store the dressed mango without coconut and herbs in the refrigerator for up to 4 hours, adding the coconut and herbs just before serving.
Reheating: Not applicable — served cold.
Nutrition: Per serving: approx. 110 kcal, 2g protein, 18g carbohydrate, 4g fat.
FAQs:
Q: Where can I find green mango?
A: Look for hard, unripe green mangoes at Asian grocers; they are distinct from ripe yellow mangoes used in desserts.
Q: Can I make this vegan?
A: Yes — simply omit the dried shrimp; the salad remains flavourful thanks to the toasted coconut and dressing.
Q: How spicy is this dish typically?
A: It’s meant to have a noticeable kick, but the chilli quantity can easily be reduced for a milder version.