Mangosteen in a Thai Salad
In this post, the (wo)man of the hour is the queen of fruits, The mangosteen. Legend has it that mangosteen attained it’s title as queen after Queen Victoria of Britain, heard of this delicious purple beauty growing in Asia and offered an award to anyone who could deliver the fruit fresh to her. I don’t know if the legend stands true but I think that since the fruit naturally bears a green crown on its royal purple skin, it definitely deserves that title.
One of the greatest things about Thailand is the variety of fruit it bears. Name a fruit and we probably have it here! I forever and always insist on seasonal cooking for the opportunity brings the best flavours to your plate. Luckily for us mangoes are almost always in season. The combination of both fruits in this dish is going to awaken your taste buds to a sweet, sour but heavenly flavours.
• 2 shallots, finely sliced
• 2-3 fresh chilli, finely chopped
• 1 lime, squeezed for juice
• 1 green mango, cut or grated into long thin strips
• 3 tbsp, hot water
• 1 tbsp, coconut palm sugar
• 2-3 tbsp, fish sauce
• 4-5 white Pacific prawns, cooked
• 8-10 freshly plucked mint leaves
• 1 tsp Thai red chilli flakes (optional)
• 4-5 mangosteen (peel/cut only when ready to serve)
1. In a mixing bowl, dissolve coconut palm sugar in hot water.
2. Add chillies, crush them a little with your mixing spoon to release the flavour.
3. Add the juice of lime and fish sauce. Mix to combine.
4. Add shallots, prawns, mango strips and mint leaves. Stir gently but thoroughly to combine all ingredients well.
5. Cut or peel the mangosteen very gently to get the white skin out as a whole circular piece (refer to video). Add the mangosteen only right before you serve the dish or thee will turn black.
6. Give the dish one last gentle mix. Serve right away.