Thai Basil Mango Salad

 

**Thai Basil Mango Salad** 

## 1. The Traditional "Gỏi Xoài" (Shredded)

This version uses green (unripe) mango for a tart, crisp texture, or firm-ripe mango for a sweeter profile.

### **The Ingredients**

* **The Mango:** Julienne-cut mango (long, thin matchsticks).

* **The Herb:** A massive amount of **Thai Basil** (sweet, anise-like flavor) and a little mint.

* **The Aromatics:** Thinly sliced red shallots and bird's eye chilies.

* **The Crunch:** Toasted cashews or peanuts and crispy fried shallots.

### **The "Sharp" Lime Dressing**

Whisk together:

* 2 tbsp Lime juice

* 1.5 tbsp Fish sauce

* 1 tbsp Coconut sugar (or brown sugar)

* 1 clove Garlic, finely minced

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## 2. The Modern Mango-Basil "Ceviche"

This version uses cubed, juicy mangoes and is meant to be eaten with a spoon or scooped onto rice crackers.

### **The Ingredients**

* **The Mango:** 1-inch cubes of perfectly ripe (but firm) Kent or Ataulfo mango.

* **The Herb:** Whole small Thai basil leaves scattered throughout.

* **The Texture:** Cubed cucumber (seeds removed) and edamame.

* **The Fusion Kick:** A drizzle of **toasted sesame oil** and a sprinkle of black sesame seeds.

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## Chef’s Secrets for Plating Art

* **The "Mountain" Build:** Start with a base of julienned cucumbers to provide volume, then pile the mango matchsticks on top.

* **The Basil "Cloud":** Instead of mixing the basil into the dressing (which makes it wilt), place it in a loose pile at the very top of the salad so the fragrance hits the diner first.

* **The Chili Contrast:** Use long, thin curls of red chili to add a visual "pop" against the yellow mango and deep green basil.

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### Flavor Comparison

| Feature | Traditional Shredded | Modern Cubed |

| --- | --- | --- |

| **Texture** | Snappy & Tangy | Soft & Juicy |

| **Herbal Intensity** | High (Integrated) | Moderate (Visual) |

| **Best For** | Side dish for Grilled Fish | Refreshing Summer Appetizer |

| **Sweetness Level** | Low to Medium | High |