Mango Salad September 9, 2009

I had been meaning to try Mingalaba Restaurant in Burlingame since it opened a year ago. Mingalaba serves Burmese and Mandarin cuisine and I’ve never had Burmese before.  I did takeout once amd while waiting chatted witsoothed patrons who turned out to be regulars. One highly recommended the Mango Salad.

So, when we finally went there for dinner a couple of months ago, that’s exactly what I ordered. And, the samosa soup. Yes! Samosa soup – made with that flaky pasty stuffed with potatoes, which is a very popular Indian snack. In reading the menu, I learned that Burmese cuisine is a conglomeration of Indian and Chinese cuisines. There are numerous authentic Burmese items on Mingalaba’s menu. Anyway, back to the Mango Salad. It was crunchy and sweet and sour all at the same time. I am not big on salads but this one left me wanting more! Of course, I had to make it myself. So, I researched the Internet for ‘Burmese Mango Salad’ and found a few. I used this recipe and made it vegetarian, and added another layer of texture and flavor.

What You Need

• 1 green (unripe) mango
• 1 small onion
• 1 clove of garlic
• 2 tsp cooking oil
• 1 tsp tamarind concentrate
• 1 Tblsp soy sauce
• 1/2 a tsp sugar
• 1 tsp or more of red pepper flakes
• Salt and pepper to taste

Optional

• 1/4 cup of peanuts, roasted
• 1/4 cup of fried onions (the crispy canned kind)

How Its Done

1. Peel the mango and chop it into matchstick like pieces. If you have a mandolin, this is easily done.

2. Chop the onion into thin slices and the garlic into thin disks

3. Heat the oil and add the garlic and fry till golden brown.Set aside the garlic and use the oil in the dressing next.

4. If you’re using raw peanuts, roast them in the microwave for a couple of minutes, checking and moving the around intermittently.

5. Mix the rest of the ingredients ( including the fried garlic) with the garlic oil and add to the mango and onion. Mix well.

6. Serve onto salad plates and garnish with the peanuts and fried onions.

The salad was crunchy, tangy, sweet and sour, just like the one at Mingalaba. The peanuts and fried onions add a layer of nuttiness and crunchy texture. Perfect for a warm summer day!