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Thai Grilled Green Mango

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Serves four as an appetizer.

  • To learn more, read:
    Cooking Fruit with Fire
  • by from Fine Cooking
    Issue 40

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.

  • 2 fresh Thai bird chiles or other small hot chiles, seeded and minced
  • 1-1/2 Tbs. fish sauce
  • 1-1/2 tsp. water
  • 1 Tbs. very finely chopped lemongrass (peel away the outer layer and use only the bulbous part at the end)
  • 1 Tbs. brown sugar
  • 3 to 4 green (unripe) mangos
  • 2 Tbs. coarsely chopped fresh cilantro
  • About 8 mint leaves and 10 basil leaves, each stacked, rolled into a cylinder, and cut into thin strips

In a small bowl. mix the chiles, fish sauce, water, lemongrass, and brown sugar. Pit each mango by holding it with the narrow side up and cutting through on each side of the large, flat, central pit to give you two big pitless pieces. With a sharp knife, peel these pieces and cut them into spears about 3 inches long and 1 inch thick. Peel the skin from the remaining pit section and cut the flesh near the pit into spears, if possible. (You can peel the mangos before slicing, but they become quite slippery.)

Pour the marinade over the mangos and toss to coat. Let marinate for at least 20 minutes but not more than 1 hour. Have ready a moderately hot fire. Grill the fruit to soften its texture, letting it brown slightly, about 2 minutes per side. When cooked, transfer it to a platter, pour any remaining marinade over the mangos, and sprinkle with the cilantro, mint, and basil. Serve warm as an appetizer with your favorite beer.

nutrition information (per serving):
Size : per appetizer portion; Calories (kcal): 140; Fat (g): fat g 0.5; Fat Calories (kcal): 5; Saturated Fat (g): sat fat g 0; Protein (g): protein g 2; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 35; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 560; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 4;

Photo: Judi Rutz

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.

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