Growing up in Malaysia, one dish that always
brought a burst of freshness to our dining table was Kerabu Mangga, or Mango
Salad in English. It's a quintessential Malaysian, Malay-style raw salad that
requires minimal cooking but delivers maximum flavor. The beauty of Kerabu
Mangga lies in its simplicity - just toss and mix the ingredients together, and
you're ready to indulge in a symphony of flavors and textures.
To me, Kerabu
Mangga is more than just a salad - it's a nostalgic Malay dish. The combination of sweet and sour mango, the kick of spiciness from the
chilies, the tanginess of shallots, the refreshing burst of mint leaves, and
the satisfying crunch of roasted cashew nuts - it's a culinary experience that
never fails to transport me back to my Malaysian roots.
What's even
better is that Kerabu Mangga pairs perfectly with rice and other side dishes,
making it an ideal appetizer or accompaniment to any meal. Why spend hours
slaving away in the kitchen when you can whip up this wonderously easy mango
salad in no time? And the best part? It's a vegetarian delight, so you can
enjoy all the deliciousness without any compromise.
Ingredients:
1 large unripe
mango, peeled and thinly sliced
1 red chili,
thinly sliced
2 birds eye
chilies, thinly sliced (optional)
4 shallots,
thinly sliced
4-5 sprigs of
mint leaves, shredded (or coriander leaves)
1/2 tbsp lime
juice (adjust according to mango sourness)
1/2 tbsp
powdered palm sugar
1/2 cup roasted
cashew nuts or peanuts, coarsely pounded
Salt, to taste
Method:
In a large
bowl, toss together the sliced mango, red chili, birds eye chilies (if using),
shallots, and shredded mint leaves.
Add lime juice,
powdered palm sugar, and roasted cashew nuts to the bowl. Season with salt to
taste.
Toss all the
ingredients together until well combined.
Serve the
Kerabu Mangga immediately as a refreshing and flavorful salad, or as a
delightful accompaniment to your favorite Malaysian dishes. Enjoy the burst of
flavors and the memories it brings!
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