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Epicurious
Bon Appétit

Mango With Fried Shallots

By Shilpa Uskokovic
image of platter of mango salad on white plate on blue linen and a spoon
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

Loosely inspired by Thai green mango salad, yum mamuang, this dish features golden curls of ripe mango enlivened by a squirt of bracing lime juice and fish sauce. Store-bought fried shallots bring easy crunch, and thin circles of sliced chile slap your senses awake. Lush Champagne mangoes are the best here, but sub with your preferred variety, at any stage of ripeness. —Shilpa Uskokovic

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

2 ripe Champagne mangoes, peeled, cut into irregular 1" pieces
1 tsp. extra-virgin olive oil
1 tsp. fish sauce
1 tsp. fresh lime juice
Store-bought fried shallots, thinly sliced red chile (such as Fresno), and small basil leaves (for serving)

Preparation

  1. Arrange mangoes on a large plate. Whisk oil, fish sauce, and lime juice in a small bowl to combine. Drizzle dressing over mangoes, then top with fried shallots, chile, and basil.

TagsDinnerLunchSideQuickEasyWeeknight MealsHealthyishDairy FreeGluten FreeNut FreeSaladMangoStone FruitFruitFresno ChileChileVegetableBasilHerbs & SpicesSummerBon Appétit
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