Spicy Thai Mango Salad

Julienne mango using a knife, zigzag peeler or a mandoline slicer

Pound the ingredients and serve. Add garlic, peanuts, dried shrimps (if use), chilli padi, shallots, gula melaka and fish sauce to mortar. Squeeze lime juice and add in the lime rind. Pound with pestle to gently crush the ingredients to release all the flavours, about a minute. Add cherry tomatoes and mango. Pound gently until tomatoes are softly crushed, moist but still in tact. Toss to coat evenly. Remove lime rind. Transfer to a serving plate and garnish with coriander.