Gastronomixs

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.

Thai vinaigrette with green mango

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Ingredients

4

tbsp

green mango, brunoise

3

tbsp

raw carrot, brunoise

1

tbsp

finely chopped cilantro stalks

40

ml

'Nuc Mam' fish sauce

20

ml

rice vinegar

30

ml

lemon squash

Preparation method

  • Mix all three ingredients and thicken with cold liquid thickener.
  • Carefully mix in the mango and carrot brunoise as well as the cilantro stalks.

Serving suggestions

  • In a composition with e.g. langoustine, wasabi mayo, wasabi marshmallow and mango aspic.
  • Use in a composition with components of bok choy, scallop, and chili pepper.
  • Use in a composition with components of mackerel, ginger, and white cabbage.

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