Thai Green Mango Salad (Som Tum Mamuang)

• For the salad:
• 1 green unripe mango (about 250 grams)
• 3 cherry tomatoes, halved (or 1 small tomato, cut into eighths)
• 2-3 snake beans, cut into batons (optional)
• A small handful of coriander leaves, roughly torn
• 2 teaspoons peanuts
• 1 sprig mint leaves
• 5-6 Thai basil leaves
• For the dressing:
• 2 cloves of garlic
• 1 1/2 tablespoons lime juice
• 1 teaspoon fish sauce
• 1 large green chilli, seeds left in (deseed if you like it milder)
• 1 teaspoon palm sugar (or white sugar)
• Salt, to taste

1. Toast the peanuts in a dry pan until slightly darkened around the edges. Set aside.
2. Peel off the skin of the mango using a peeler or a knife. Hold the mango in one hand and making sure your fingers are tucked away, hack away at the mango using your knife until you get lots of vertical cuts; shave the top layer-you'll get lots of julienned slivers. Repeat until all you're left with is the seed. (Alternatively you could use a grater to do this, but I find that it becomes too wet and soggy).
3. Add the garlic cloves and chilli to a mortar and pestle along with salt, and pound until the garlic is completely crushed and the chilli is reduced to small bits (Alternatively, use a mixer or chop with a knife).
4. Add lime juice, palm sugar, and fish sauce to the mortar and mix until fully incorporated and the sugar is completely dissolved. Taste and adjust seasoning at this stage.
5. To serve, add the mango slivers to a bowl. Crush the tomatoes with your hands and add that along with coriander leaves, mint, basil leaves, and half the peanuts. Pour the dressing on top and mix thoroughly until evenly coated. Taste again and adjust seasoning. Garnish with the rest of the peanuts and serve immediately.

salad, green unripe mango, tomatoes, snake beans, handful of coriander leaves, peanuts, mint, basil, garlic, lime juice, fish sauce, green chilli, palm sugar, salt

Taken from food52.com/recipes/53632-thai-green-mango-salad-som-tum-mamuang (may not work)