Skip to main content
Epicurious
Bon Appétit

Mango With Fried Shallots

By Shilpa Uskokovic
image of platter of mango salad on white plate on blue linen and a spoon
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

Loosely inspired by Thai green mango salad, yum mamuang, this dish features golden curls of ripe mango enlivened by a squirt of bracing lime juice and fish sauce. Store-bought fried shallots bring easy crunch, and thin circles of sliced chile slap your senses awake. Lush Champagne mangoes are the best here, but sub with your preferred variety, at any stage of ripeness. —Shilpa Uskokovic

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

2 ripe Champagne mangoes, peeled, cut into irregular 1" pieces
1 tsp. extra-virgin olive oil
1 tsp. fish sauce
1 tsp. fresh lime juice
Store-bought fried shallots, thinly sliced red chile (such as Fresno), and small basil leaves (for serving)

Preparation

  1. Arrange mangoes on a large plate. Whisk oil, fish sauce, and lime juice in a small bowl to combine. Drizzle dressing over mangoes, then top with fried shallots, chile, and basil.

TagsDinnerLunchSideQuickEasyWeeknight MealsHealthyishDairy FreeGluten FreeNut FreeSaladMangoStone FruitFruitFresno ChileChileVegetableBasilHerbs & SpicesSummerBon Appétit
Read More
Sweet Corn Butter Mochi With Coconut Crunch
This summery cake from Bake Club just happens to be gluten-free.
Grilled Lemongrass Chicken Thighs
A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.
Asian Pear Salad With Crispy Shallots
Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Spicy Cumin Tofu
In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.
10-Minute Bone Broth Soup
With a gingery egg drop, lots of kale, and toast on the side.
Stone Fruit and Salami Panzanella
Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.
Rosemary and Dried Cherry Pork Chops
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.