Myanmar Mango Salad

This recipe for Burmese mango salad comes from Myanmar (formerly Burma) in South East Asia.  If you’ve ever visited the region, you’ll know that the weather there is hot and tropical, and not so different from stepping into a steam room during the summer.  It’s great for your skin and for spending time at the beach, but it leaves you constantly craving chilled foods and beverages to restore your energy.

I learned to make this salad during a cooking class at Sule Shangri-La, Yangon, and I have a feeling it’s going to become a regular meal back home in Florida.

A mix of fruits that are on the verge of being ripe, this salad has a cool crunch to it that is pretty refreshing. The spices give it some kick and add flavor while the chick pea powder provides a hint of creaminess in the dressing and also has some hidden protein to keep you full.  I love it.

The hardest part is in the prep work, but once you have everything chopped all that’s left is to mix it together.

** A few prep notes before you get started.  The dressing is made out of fried shallot oil and chick pea powder, which if you can’t find at your local grocer, are pretty easy to make at home.**

How to make chick pea powder:  Drain and rinse one 12 ounce can of chickpeas and spread them evenly on an ungreased baking pan.  Roast at 400 degrees for 35-40 minutes until their crisp and brown.  Let cool them cool, then puree in a food processor or spice grinder until they become a fine powder.

To make the shallot oil:  Heat 2 tbsp of peanut oil, 1/2 sliced shallot, and pinch of turmeric powder in a saute pan.  Fry on medium heat until golden brown, remove and let cool.  Strain the oil.  Ready to use as dressing.

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Myanmar Mango Salad

Yield: 6-8

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Cool and refreshing with a hint of spice, this recipe is really easy to make and perfect for summertime.

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Ingredients

• 2 Cups Green Mango, Julienne Cut
• 1 1/3 Cup Green Papaya, Julienne Cut
• 1 1/4 Cup Cucumber, Julienne Cut (peel and seeds removed)
• 1 1/4 Cup Tomato, Julienne Cut (seeds removed)
• 1 1/4 Cup Onion, sliced
• 1/4 Cup Cilantro
• 1/4 Cup Toasted Chick Pea Powder
• 1/4 Cup Fried Shallot Oil
• 1/3 Cup Fish Sauce
• 1/3 Cup Lime Juice
• 1/4 Cup Dried Shrimp
• 1 Teaspoon Fried Chili Powder
• 1 1/2 Tablespoon Fried Onion for garnish
• Banana Leaf for decoration/garnish

Instructions

1. How to make chick pea powder:  Drain and rinse one 12 ounce can of chickpeas and spread them evenly on an ungreased baking pan.  Roast at 400 degrees for 35-40 minutes until their crisp and brown.  Let cool them cool, then puree in a food processor or spice grinder until they become a fine powder.
2. To make the shallot oil:  Heat 2 tbsp of peanut oil, 1/2 sliced shallot, and pinch of turmeric powder in a saute pan.  Fry on medium heat until golden brown, remove and let cool.  Strain the oil.  Ready to use as dressing.
3. Peel, seed, prep, and julienne slice the papaya, mango, cucumber, and tomatoes.
4. Mix together with all the ingredients and chill for four hours or overnight. Serve cold.

Notes

How to make chick pea powder:  Drain and rinse one 12 ounce can of chickpeas and spread them evenly on an ungreased baking pan.  Roast at 400 degrees for 35-40 minutes until their crisp and brown.  Let cool them cool, then puree in a food processor or spice grinder until they become a fine powder.

To make the shallot oil:  Heat 2 tbsp of peanut oil, 1/2 sliced shallot, and pinch of turmeric powder in a saute pan.  Fry on medium heat until golden brown, remove and let cool.  Strain the oil.  Ready to use as dressing.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 1309mgCarbohydrates: 29gFiber: 4gSugar: 18gProtein: 4g

Nutrition information provided is only an estimate.

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