Green Mango Kerabu Salad Recipe

Prepare mango

Peel the green mango and cut around the large pit to release two cheeks. Thinly julienne the mango cheeks into matchstick strips (about 2–3 mm thick). If there is remaining flesh around the pit, trim and slice thinly. Place julienned mango in a large mixing bowl and sprinkle with 1/4 teaspoon sea salt; toss gently and let sit 5 minutes to draw out slight moisture.

Slice aromatics

Thinly slice the red onion into half-moons. Peel and very thinly slice the shallot. Thinly slice the cucumber into half-moons or matchsticks to match the mango texture. Add onion, shallot, and cucumber to the bowl with the mango.

Herbs and chiles

Stem and roughly chop the cilantro (retain leaves and small stems). Remove larger mint stems and roughly chop the leaves. Finely mince the Thai bird's eye chiles (remove seeds if you prefer less heat). Add cilantro, mint, and minced chiles to the mango mixture.

Crunch elements

Toast unsalted peanuts in a dry skillet over medium heat for 2–3 minutes until fragrant, then roughly chop. If the toasted coconut flakes are not toasted, gently toast them 1–2 minutes in the same skillet until golden. Add peanuts and coconut to the bowl with the mango and gently toss to combine.

Taste the combined salad components and adjust salt (use remaining 1/4 teaspoon sea salt) and pepper. The salad should be bright, crunchy, and slightly savory before dressing.

Make dressing

In a small bowl or measuring cup, combine the palm sugar and tamarind. Add the fresh lime juice and fish sauce. Stir vigorously until the sugar dissolves. If mixture is too thick, add up to 1 teaspoon of water and stir to adjust consistency. Taste and balance: the dressing should be a bright, tangy-salty-sweet harmony — adjust lime (acid), fish sauce (salt/umami) or sugar as needed.

If you prefer a slightly smoother dressing, press the mixture through a fine sieve to remove any tamarind fibers or undissolved sugar, then return to the bowl.

Dress the salad

Pour roughly two-thirds of the dressing over the mango salad and toss gently but thoroughly to coat all components. Taste and add remaining dressing as needed — you want a light coating so the salad is not soggy.

Final seasoning

Adjust salt and pepper to taste. If flavors need brightening, add a teaspoon more lime juice. If too sharp, a pinch more sugar.

Plating

Transfer to a serving plate or small tasting bowls suitable for a tasting menu portion. Garnish with a few whole cilantro leaves, a sprinkle of toasted coconut flakes and chopped peanuts on top, and a small extra mint leaf for color.

Serve immediately so the mango remains crisp. This recipe yields a bright, crunchy kerabu-style salad ideal as a tasting menu course.