Thai Grilled Green Mango

Thai Grilled Green Mango
Photo by Judi Rutz


  • 1 Tbs. very finely chopped lemongrass (peel away the outer layer and use only the bulbous part at the end)
  • About 8 mint leaves and 10 basil leaves, each stacked, rolled into a cylinder, and cut into thin strips
  • 3 to 4 green (unripe) mangos
  • 1-½ Tbs. fish sauce
  • 2 Tbs. coarsely chopped fresh cilantro
  • 1 Tbs. brown sugar
  • 1-½ tsp. water
  • + 1 more ingredients
    • 2 fresh Thai bird chiles or other small hot chiles, seeded and minced

In a small bowl. mix the chiles, fish sauce, water, lemongrass, and brown sugar. Pit each mango by holding it with the narrow side up and cutting through on each side of the large, flat, central pit to give you two big pitless pieces. With a sharp knife, peel these pieces and cut them into spears...

View full recipe at Fine Cooking


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