Sharing the most delightful, juicy, scrumptious, spicy Thai mango salad. Dressing is most important in this recipe. The sauce should be slightly thick with a perfect balance of sweet-sour-salty-spicy taste. You can add more or less Thai hot chili in the salad.
Heat oil in a saucepan on medium heat. Add garlic and stir fry until light golden brown. Then remove only fried garlic from the saucepan. Add shrimps. Sauté shrimps for 2 minutes or until they turn pink. Set aside.
Chop cilantro coarsely. Cut Thai chili into slices. Cut bell pepper in half lengthwise; remove seeds; cut into thin strips, about 2 inches long. Peel off mangoes skins; cut into thin strips.
Dressing
In a mixing bowl, combine dressing ingredients and whisk until sugar dissolved.
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Place mango, bell pepper, cilantro, and shrimps in a large bowl. Pour the dressing over the salad. Mix well. Top with fried garlic. Sprinkle with crushed peanuts. Serve immediately!
Notes
Main ingredient cost (4 servings)
4 mangoes $1.12
bell pepper $0.78
1/2 lb shrimp $3.00
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Total $4.90 ($1.23/serving)