Time to chill
I have borrowed the picture and it is certainly not particularly good so watch this space. I will exchange that soon. The recipe originally is a salad dressing for a Thai pork dish, but I tried this as a sauce/dip salsa version with roasted vegetables and it is a treat. I have made it several times since the first try. With the slightly sweet baked root vegetables, it is bringing the perfect amount of acidity. Enjoy
1 firm Mango chopped finely- or use the mini chopper.
1 tbsp of grated fresh ginger
1 shallot, chopped finely
1 sliced finely spring onion
1 tbsp of fresh chopped mint
1/4 cup rice vinegar
2 tbsp olive oil
2 tsp toasted sesame oil
sea salt- about 1/2 tsp
2 tbsp chopped flat-leafed parsley (optional)
Mix the ingredients. Add the parsley at the end and serve chilled.
You can experiment with the chunks/chopping of your mango. I have made both with finely/small chunks and in a hurry put through the mini chopper all in one go to get a chunky sauce. Either works very well. I like smaller pieces for the structure, but if you add a handful of roasted almonds to serve the vegetables you get that part covered. As usual, I highly recommend playing with your food.