Dish

Mamuang dong

Mamuang dong is made by first peeling and slicing green mangoes. The mango slices are then mixed with vinegar, sugar, and salt and left to marinate for several hours. The resulting dish is sweet, sour, and salty and can be enjoyed on its own or as a condiment. Mamuang dong is a good source of vitamin C and dietary fiber.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Pickling

Origins and history

Mamuang dong has been a part of Thai cuisine for centuries and is believed to have originated in the northern regions of Thailand. The dish is typically served as a side dish or condiment and is often paired with grilled or fried meats.

Dietary considerations

Mamuang dong is not suitable for individuals who are allergic to mangoes or have a sensitivity to vinegar. It is also high in sodium and should be consumed in moderation by individuals with high blood pressure.

Variations

There are many variations of Mamuang dong that can be found throughout Thailand. Some recipes call for the addition of chili peppers or garlic, while others use different types of vinegar or sugar. Some recipes also call for the addition of other fruits or vegetables such as papaya or carrots.