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Thai Mango Salad

Used with permission from the new cookbook Everyday Grain-Free Gourmet by Jodi Bager and Jenny Lass

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Thai Mango Salad Serves Two 2 medium-sized mangoes, ripe but not too soft or overripe juice of 1 lime 1 Tbsp (15 mL) honey 1 pinch of hot chili flakes salt and freshly ground black pepper to taste 2 Tbsp (30 mL) dried shrimp (optional) ¼ cup (60 mL) Honey Peanuts coarsely chopped (optional)

• Peel and slice the mango into thin slices and set aside in a bowl.
• Combine the lime juice, honey, and chili flakes and pour over the mango. Toss to mix well.
• Taste and season with salt and freshly ground pepper if necessary.
• Refrigerate for 15 to 30 minutes to let the flavors blend.
• Remove from the refrigerator and toss again.
• Sprinkle with the shrimp and crushed honey peanuts and serve.

Up until two years ago, I had never tried mango. I swear! I had assumed it was similar to papaya, a fruit that I had tried and definitely didn’t like. When a friend finally made me try mango, it was love at first bite. Since then, it has become one of my favorite foods and I just cannot get enough. Top this mango salad with honey peanuts and tiny, dried shrimp, which you will find in Asian food markets. If your city has a Chinatown, you can certainly find them there. Although not necessary, both the salty shrimp and sweet honey peanuts round out the flavors and add authenticity to this Asian dish. Enjoy this easy, refreshing salad. It’s cool and spicy, sweet and savory—perfect! - JB

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