1 unripe mango peeled
1 garlic clove
2 tbsp roasted peanuts
2 bird’s eye chili sliced thinly
2 shallots sliced
1 tbsp honey
1 tbsp fish sauce
1 tbsp juice of lime
1 small tomatoes
With help of Julienne slicer slice the raw mango and dip in icy cold water till its ready to use.
Put garlic, peanuts, chilli, shallots, honey, fish sauce and lime juice to mortar pound with pestle to gently crush the ingredients then add chopped tomato and crush with pestle.
Remove raw mango Julienne from water and pat dry it with kitchen tissue and transfer mango in big bowl and and pour the dressing over.
Toss to coat evenly. Transfer to serving plate and garnish with coriander.