Spicy, sweet, sour, salty are the main tastes we sense from food. They can be compromised or contrasted one another. They are like music notes which can settle the plate down right romantic or beat the excitement out of the pot. But what if there were a dish that highlights them all, it must be a really wonderful treat to the tongue.

Writing about spicy mango salad makes my mouth continuously water, it this one of those dishes designed to defeat my deepest desire for food. The way the dish allows all 4 flavours to stand out without colliding into each other is so amazing. The teasing smell of it is so fresh and rustic.

I can’t remember when was the first time I made this dish but it used to be my regular afterschool snack every mango season in Thailand. We had a lot of mango trees in our home garden, and every rain the voluptuous green jewels hung free in the air. The raw mango which is crunchy and sour is perfect for the salad. I also love the half ripe mango which is slightly sweet with beautiful golden color that gives another interesting texture to salad.

Spicy Mango Salad with Eggs

Ingredients: (2 servings)

2 cup shredded mango (raw or half ripe)

1 red chili- finely sliced

1/2 tsp sugar

1 tbsp fish or to taste (or salt)

Few spring onion- chopped

3 hard boiled eggs

Preparation

Combine mango, sugar, fish sauce and chili in the mixing bowl, stir well. Check the seasoning, spring over with spring onion, and serve with some hard boil eggs.

I can’t think of any other indulging and playful recipe for the tongue at the moment when there are some fresh mangoes in the fridge. The mango salad was fresh, spicy and flavourful. All four tones- spicy, salty, sweet, and sour are so bold but not overwhelmed. The simple boil eggs cut into the mountain of flavours so perfectly. It was so exciting and comforting at the same time.

Have a beautiful day,