Serves 4

INGREDIENTS:

¼ cup fresh lime juice
3½ teaspoons liquid palm sugar or honey
1 fresh bird’s-eye chili, finely chopped
1 teaspoon salt or 2 teaspoons fish sauce
3 ripe mangoes, peeled and cut into ½-inch dice
¼ cup finely chopped fresh cilantro leaves
¼ cup roasted unsalted cashews
2 Tablespoons fried shallots (recipe below)

INSTRUCTIONS:

1. Prepare the dressing by combining the lime juice, palm sugar or honey, chili, and salt or fish sauce in a small bowl, stirring well.

2. Combine the mango and cilantro in a large bowl. Pour in the dressing and toss to mix well.

3. Toss in the cashews and fried shallots, mix well, and serve.

​​Fried Shallots in Oil

Makes about ½ cup

INGREDIENTS:

1 teaspoon salt; 1 cup water; ½ pound shallots; 1 cup peanut or extra-virgin olive oil

INSTRUCTIONS: 

1. Soak shallots in salted water 5 minutes; dry thoroughly; peel and thinly slice. 

2. Fry in oil over medium-high heat until golden brown and crisp, 15–20 minutes. 

3. Drain on paper towels. 
4. Store with ¼ of the oil in an airtight container in the refrigerator up to 3 months.

From: The Malaysian Kitchen, by Christina Arokiasamy