Mamuang Nam Pla Wan - Tripuri Style Sweet and Sour Mango Salad

Ingredients

In this Tripuri adaptation, we incorporate Tripuri spices such as turmeric, cumin, and coriander to infuse the dish with the unique flavors of Tripuri cuisine. We also replace the traditional Thai fish sauce with a combination of tamarind pulp and jaggery to achieve the sweet and sour taste profile. Additionally, we add a hint of heat with the use of Tripuri chili peppers, giving the salad a subtle kick. We alse have the original recipe for Mamuang nam pla wan, so you can check it out.

• 2 ripe mangoes, julienned 2 ripe mangoes, julienned
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 2 tablespoons jaggery, grated 2 tablespoons jaggery, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 Tripuri chili peppers, finely chopped 2 Tripuri chili peppers, finely chopped
• 1/4 cup roasted peanuts, crushed 1/4 cup roasted peanuts, crushed
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Soak the tamarind pulp in 2 tablespoons of warm water for 10 minutes. Extract the pulp and discard the solids.
2. 2.
   In a mixing bowl, combine the tamarind pulp, grated jaggery, turmeric powder, cumin powder, coriander powder, and chopped chili peppers. Mix well until the jaggery dissolves.
3. 3.
   Add the julienned mangoes to the bowl and toss gently to coat them evenly with the spice mixture.
4. 4.
   Allow the salad to marinate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Just before serving, sprinkle the crushed roasted peanuts over the salad and garnish with fresh cilantro leaves.
6. 6.
   Serve the Tripuri-style Mamuang Nam Pla Wan chilled and enjoy!

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes that are slightly soft to the touch for the best flavor and texture.
• Tamarind pulp — Make sure to soak the tamarind pulp in warm water to extract the pulp easily.
• Jaggery — Grate the jaggery before adding it to the salad for quicker dissolving.
• Tripuri chili peppers — Adjust the amount of chili peppers according to your spice preference.
• Roasted peanuts — Crush the peanuts just before serving to maintain their crunchiness.

Tips & Tricks

• For a spicier version, add a pinch of Tripuri chili powder to the salad.
• Adjust the sweetness and tanginess of the salad by adding more or less jaggery and tamarind pulp.
• Serve the salad as a side dish with grilled meats or as a refreshing appetizer.
• Experiment with different varieties of mangoes to discover unique flavor profiles.
• Add a squeeze of lime juice just before serving for an extra burst of freshness.

Serving advice

Serve the Tripuri-style Mamuang Nam Pla Wan chilled to enhance its refreshing flavors. It can be enjoyed as a standalone salad or as a side dish to complement a main course.

Presentation advice

Present the salad in a vibrant and colorful manner by arranging the julienned mangoes in an attractive pattern. Garnish with fresh cilantro leaves and sprinkle the crushed roasted peanuts on top for added visual appeal.