Malaysian Mango Salad

Last year i went to borneo, malaysia to study and undertake a community health project in a few of the communities. even though the communities were not super far away from each other, the food and culinary practices varied incredibly! in the village that was farthest away, lacked transport, and had the lowest socioeconomic status came the most amazing food!

there was a mango tree at the front of the 'long house' we stayed in and bananas were more abundant than the other villages, the banana blossoms were bright purple and hung from nearly every tree. mangosteen, durian, and jackfruit, hung everywhere. a couple of us ran and jumped (over and over and over..) to knock them down..how fresh can you get?

one night we shared a tub of salad with one of the ladies who grew up in the village, at this point none of us had ever tried green mango, and as it turned out, it was hands-down one of the best things that i had ever eaten. salty, sweet, sour, and spicy all in one! Her father had made this Malaysian mango salad for us, and she explained that the mango tree was so close to their house, that her father only had to reach out of the kitchen window to pick them. i got her to tell me the recipe, a few things were lost in translation but she assured me it would still be good without them..and she was right. this salad is my favourite to have with a hot fish curry and rice, it cools you right down and leaves your palate cleansed so you can enjoy the flavours of your curry in their entirety, even if your mouth gets too hot!

Malaysian Mango Salad

Ingredients
1 green mango, sliced very thinly
1 red chilli, sliced thinly
1/2 bunch spring onions, sliced thinly
1/2 cup mint leaves, torn
1 piece of pineapple (1-2cm thick)
Siced juice of 2 calamansi limes (or 1 regular lime)
Good pinch of salt

Method
Place everything into a bowl
Mix and serve  

Make sure you add enough salt to even out the sweetness, the Malaysians said this was most important. :)