Ingredients:
5 ripe mangoes
1 tablespoon fish sauce
2 1/2 cm ginger, grated
3 limes, juice and zest of
100 ml grapeseed oil
3 red chilies, finely chopped
1/2 cup basil, roughly chopped
Directions:
Peel the mangoes with a vegetable peeler or small sharp knife and then slice the flexh off either side of the stone.
Cut into strips about 1cm thick.
Put in a bowl.
Mix together the rest of the ingredients and pour over the mango.
Toss lightly.
Servings: 6
Time preparation: 10 min.
Time total: 10 min.