Green and unripe mangoes can be eaten, and are often delicious. For example, this salad with shredded green mangoes is very popular in French Guyana, and if you like spicy food, you will love this salad! Serve cold, as an appetizer or as a side dish with fish, shrimp, or meat. For a pretty presentation, I serve the Kalawang in individual plates with shrimps.

Green Mango Salade (Кalawang)

Natalija

Fresh chili pepper can be substituted with chili powder.

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Prep Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• 2 green mangoes (unripe)
• 1/2 onion peeled and finely chopped
• 2 cloves garlic peeled and pressed
• 1/2 chili pepper seeded and finely chopped
• Salt and freshly ground black pepper to taste
• 3 Tbsp freshly squeezed lemon (or lime) juice
• 3 Tbsp vegetable oil
• Some fresh herbs (cilantro, green onion, parsley)
• 24 prawns (or shrimps) cooked and peeled

Instructions

 

• Peel the mangoes with a peeling knife. Shred the pulp and discard the pit.
  
• In the salad bowl, toss the mangoes, onion, salt and pepper. Drizzle with lemon juice and oil. Cover with plastic wrap and chill in a refrigerator for 2-3 hours.
  
• When ready to serve, transfer the salad on to the serving plates, embellish with fresh herbs, and prawns.
  

Tried this recipe?Let us know how it was!

Natalija

This post was posted in Appetizers