I learnt this recipe a few years ago from a cook my mum had hired. Like I have mentioned before I never used to like green things (vegetables) but when I saw the mangoes and dhania (coriander) I just had to try it. I LOVED it. To be honest this lady had a way of making me appreciate stuff, she also made me start eating mushrooms with her mushroom chicken, but that’s a story for another day. Anyway, so in January just after I posted the Thai-style Beef and Mango Salad and when my gal Mona was in Nairobi my mum decided to send her a list of stuff to buy and bring for me, on the list was mangoes, cucumber and dhania. My mother in her note specifically asked Mona not to buy apple mangoes but a different type of mango and she even went ahead to draw the shape of the mango, clearly she isn’t a farmer coz she did not know the name and she specifically told her that they had to be firm. So when Mona told me this I really laughed at the fact that my mother drew the mango but I also wondered why she specifically said that Mona shouldn’t buy the apple mango, which my mother knows are my favourite. Anyway I appreciated the gesture and called to thank her but forgot to ask why the specifications. I kept the mangoes to ripen. Then a week later it hit me!! MUM sent me all the ingredients for the mango and cucumber salad, is that what she wanted me to make? So I called her and she confirmed this, HOW SLOW COULD I BE??? By this time my mangoes were slightly too ripe but I made the salad anyway. This salad is good with this type of mango
I don’t know what they are called but I guess any mango would do. Also ensure your mango is not too ripe. It should be a bit firm for the best results.