A celebration of colours, textures, and summer, this Lychee and Raw Mango Salad packs a punch with Thai flavours.
A common dish in Thai cuisine, known for its crunch, spice, sweetness, and sourness. I have given it a twist with the addition of fresh sweet lychees which lends a beautiful pop of sweetness.
If you make this Lychee & Raw Mango Salad or would like to try my other interesting recipes, click here. Do tag me on Instagram if you make this, enjoy!
Lychee and Raw Mango Salad
Prep time
15
minutesCooking time
10
minutesIngredients
1 small Raw Mango
5-6 fresh lychees
3 fresh medium-sized red chillies (you could use as much or less depending on how spicy you want it)
1/4 cup roasted peanuts
5 garlic cloves – peeled
Juice of 1 lemon
1 tsp salt
1 1/2 tbsp of jaggery
10-12 fresh basil leaves
Directions
- Start by peeling the skin and shredding the raw mango into thin slices. Prep the lychees as well – peel the outer skin and chop the flesh into bite-sized pieces. Set both aside in the refrigerator to be used later.
- Start by lightly crushing the roasted peanuts in a mortar and pestle. Set aside in a bowl to be used later.
- Once the peanuts have been removed, add fresh red chillies, garlic, basil leaves, 1/2 tsp salt, juice of the lemon and the jaggery powder. Crush to a coarse paste – a good indication is when the chillies have broken down.
- Toss the shredded mango in the dressing. Using a fork, mix it until well combined. Add 1/2 tsp salt and crushed peanuts. Give it a taste, add more salt/jaggery if needed.
- Lastly, add the chopped lychees and give it a toss.
- Garnish with basil leaves and a handful of whole roasted peanuts. Enjoy!
