Follow these steps for perfect results
mango
finely diced
cilantro
finely chopped
asian chile pepper sauce
rice wine vinegar
salt
Peel the mango using a vegetable peeler.
Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices.
Stack the mango strips.
Slice the stacked mango strips into thin strips.
Cut the strips crosswise to make very finely diced mango.
Transfer the diced mango to a small bowl.
Stir in the finely chopped cilantro, Asian chile pepper sauce, rice vinegar, and salt.
Mix well to combine all ingredients.
Expert advice for the best results
Adjust the amount of chile pepper sauce to control the spiciness.
For a milder flavor, soak the diced mango in cold water for 10 minutes before using.
Best served chilled.
Everything you need to know before you start
5 minutes
Can be made up to 2 days in advance.
Serve in a small bowl or ramekin, garnished with a sprig of cilantro.
Serve with grilled meats or seafood.
Use as a topping for tacos or nachos.
Serve with tortilla chips as a dip.
Balances the spice and sweetness.
Discover the story behind this recipe
Common condiment in many Asian cuisines.
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