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.
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 (https://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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