Yesterday, Little Uncle's chef and co-owner Wiley Frank recounted the trial and errors he went through with wife and co-owner Poncharee Kounpungchart ("PK") in their efforts to bring their favorite Thai dishes to Seattle. Today, he introduces a no-brainer Thai recipe, a sour green mango with a chili, salt, sugar dip. "It's very simple, but it's refreshing. It's such an easy snack to make, when you're walking around Thailand, you'll see people chopping it up, putting it in a little bag with the dip, and you're ready to go," said Frank. Frank also notes that green mangos might be hard to find, but one can substitute with jicama if needed.
Photo by Poncharee Kounpungchart
1 hard sour green mango
1 teaspoon, dry roasted red Thai chili flakes
4 teaspoons kosher salt
4 tablespoons coarse organic sugar
Peel, pit and cut the mango into ¼ inch slices.
Mix the chili, salt and sugar until well mixed.
Place the sugar mixture into a small bowl.
Dip the mango into the mixture to coat and eat.