Photo by Poncharee KounpungchartYesterday, 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. Ingredients:1 hard sour green mango1 teaspoon, dry roasted red Thai chili flakes4 teaspoons kosher salt4 tablespoons coarse organic sugarTo serve: 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.