sweet and sour perfume from the plums and mangoes combine with ginger makes a light and summery foil for many of the hot and spicy flavours that confront you in Asian foods.
2 semi-ripe mangoes, peeled and stoned, flesh sliced
½ teaspoon salt
6 ripe plums (not blood plums), peeled, stoned and cubed
1 onion, halved and thinly sliced (optional)
Pistachio Ginger Dressing
4 cloves garlic, chopped
3 red finger-length chil lies, deseeded and chopped
Juice of 2 limes
2 teaspoons fresh ginger juice (pressed from grated fresh ginger)
1 teaspoon sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
60 g (½ cup) chopped dry-roasted pistachios
Makes about 2 cups
Preparation time: 15 mins
1 Place the mango slices in a bowl, rub the salt into the mango slices to draw out some of the water. Drain well and pat dry with paper towels.
2 Combine the Pistachio Ginger Dressing ingredients in a bowl and mix until the sugar is dissolved, adjusting the seasonings.
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