½ Red Onion – peeled and very finely sliced
Juice of 1 fresh lime
Pinch of Salt
1 Mango – peeled, destoned and ‘spiralized’ or finely shredded
1 large medium Red Chilli – deseeded and finely shredded
Good splash of Sweet Chilli Sauce
Fresh Coriander Leaves – finely chopped
- Place the red onion and in a medium sized bowl and squeeze over the lime juice and a pinch of salt and mix together. Set aside for about five minutes.
- Add the mango and chilli to the bowl and mix again.
- Add the sweet chilli sauce and give a final stir to ensure everything is nicely coated. Mix in the coriander leaves.
- Divide the mixture between the cases by twisting the mixture onto a fork and gently turning into the croustade cases.
- Serve immediately.
We would use a slightly green (under-ripe) mango as they have a little more bite and acidity than fully ripe, sweet mango making them more suitable for this zingy dish.
Bangkok was once criss-crossed by dozens of canals or “khlongs”, and its buildings stood on stilts, earning it the nickname Venice of the East.