Chamorro Green Mango Salad
Shredded unripe mango tossed with vinegar, sugar, and hot pepper for a crunchy, tart-sweet side dish that cuts through richer grilled and braised fiesta dishes. It's a refreshing counterpoint on a heavy buffet table.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Grater or julienne peeler
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 0
- carbs
- 14
- protein
- 1
- calories
- 60
Instructions
- 1
Mix shredded green mango with salt. Let it sit for 10 minutes.
- 2
Wrap the mango in a clean towel. Squeeze out the extra liquid.
- 3
Whisk vinegar and sugar together until the sugar dissolves.
- 4
Toss the mango with the vinegar-sugar mixture, chile, and green onion.
- 5
Taste the salad. Add more sweetness or salt if needed.
- 6
Serve chilled or at room temperature.
Chef's tips
Salt the shredded mango briefly and squeeze out extra liquid before adding the dressing to keep the salad crisp.
Storage
Refrigerate up to 2 days; texture is best within the first day.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Using ripe mango, which makes the salad mushy and too sweet
- •Skipping the salting step, which leaves the salad watery
Serving suggestions
Cooked Chamorro Green Mango Salad?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Northern Mariana Islands
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
