Using under-ripe mangos yields a salad with sour and subtle sweet notes. The sweet lime and fish sauce dressing causes the julienned mango to soften just enough to become tender, while still retaining most of its crispness.
2 cloves garlic, minced
1 jalapeño pepper, seeded, ribbed, and minced
1⁄2 cup scallions, thinly sliced on the bias
1 qt. (3 cups) unripe mango, peeled and julienned
4 tbsp. fish sauce
4 tbsp. fresh lime juice
1 tbsp. light brown sugar
1 pint pear or cherry tomatoes, sliced in half
1. Combine the garlic, jalapeño, and scallions in a bowl and mash together with a kitchen spoon. Add the mango and mash again.
2. Add the fish sauce, lime juice, and sugar, and mash until the sugar is fully incorporated (as if using a
mortar and pestle).
3. Garnish with the sliced tomatoes and season to taste.
Note: Serve Sour Mango Salad as a side dish with lump crab cakes.