Wild mango from Borneo, seasoned with salt and chili pepper
A Bornean-inspired dish: diced mango mixed with grated ginger, salt, and bird’s eye chili, served with rice for a flavorful and spicy meal.
This traditional Bornean salad combines diced mango, grated mango seeds, salt, and chili peppers. It can be prepared in just a few minutes and is often served with rice.
Ingredients and directions
- Prep time20 min
- Cook time—
- Total20 min
- DifficultyEasy
- Cooking methodCru
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $6.00
- $0.18
Directions
- Peel and wash the mangoes. ≈ 8 min
- Cut the mangoes in half and remove the seeds. ≈ 8 min
- Cut the meat into small dice. ≈ 8 min
- Grind the seeds. ≈ 8 min
- Crush the seeds and grate them. ≈ 8 min
- Sprinkle the grated seeds over the diced flesh, add the salt and chili flakes, and then mix everything together. ≈ 4 min
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