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Thai vinaigrette with green mango

A green mango is an unripe mango. Unlike the mango we know, it is not soft, juicy, sweet and orange, but hard, tart and green. The green mango is often used in Thai preparations.

Creation by Tim Raue, Tim Raue restaurant**, Berlin, Germany.

Makes 150g.

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Allergens and dietary requirements

  • Fish
  • Pescetarian

Ingredients

20
ml
rice vinegar
40
ml
nam pla (Thai fish sauce)
30
ml
lemon juice
as needed
xanthan gum
4
tbsp
green mangos, cut in brunoise
3
tbsp
carrot, cut in brunoise
1
tbsp
coriander, finely cut

Scale recipe

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