Servings: four as an appetizer.
You’ll find green mangos, lemongrass, and fish sauce at Asian grocery stores and some supermarkets. Look for unripe mangos that are still very firm.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I really enjoyed this. The only thing I did differently was I added extra water to the marinade because it was too fishy for my taste. I used the leftovers in a salad with arugula, mango and chicken (http://www.finecooking.com/recipes/thai-chicken-breasts-herb-lemongrass-crust.aspx). Drizzled a bit of olive oil, rice wine vinegar, lime zest, salt and pepper and it was awesome. I'll definitely make this again.
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?