A perfect side dish for a barbecue. Adding fish sauce to the mango makes the salad taste hearty, but also deliciously fresh. It is important to buy young, green mangoes. These are not too sweet for a salad, they have a crunchy bite and are also easier to cut

For 4 persons
1 green mango (approx. 600 grams with pit)
1 clove of garlic, finely chopped
1 red chili pepper, thinly sliced
1 sprig Vietnamese coriander (or use regular coriander or mint), coarsely chopped
1½ tbsp (vegetarian) fish sauce or light soy sauce

Peel the mango, remove the pit and cut the flesh into thin slices (julienne).

In a bowl, toss the mango with the finely chopped garlic, red chili pepper, Vietnamese coriander and fish sauce. Keep a little coriander and red pepper aside to garnish the salad. Let the salad soak in the fridge for 10 minutes.

Spoon the salad onto a pretty serving plate and garnish with the reserved red chili pepper and Vietnamese coriander.

Tip: fried or boiled shrimp also go perfectly with this!