A perfect side dish for a barbecue. Adding fish sauce to the mango makes the salad savory, but also wonderfully 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 people
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), roughly chopped
1½ tbsp (plant-based) fish 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. Set aside a little coriander and red pepper to garnish the salad. Let the salad marinate in the refrigerator for 10 minutes.

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

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