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Thai Green Mango Salad (Som Tum Mamuang)

This dish is a refreshing adaptation of a more widely known version made with papaya. From: Saveur SERVES 4–6

2 tbsp. small dried shrimp
8 red Thai chiles, stemmed, seeded, and julienned
4 cloves garlic, minced
1/2 shallot, minced
3 small, green unripe mangoes (about 1 1/2 lbs.), peeled and julienned
18 green beans, trimmed and cut into 2" lengths
14 grape tomatoes, halved
3 tbsp. fish sauce
2 tbsp. fresh lime juice
4 tsp. palm sugar or brown sugar
2 tbsp. roasted unsalted peanuts, chopped

Using a mortar and pestle, pound shrimp until coarsely ground; transfer to a small bowl and set aside.

Place the chiles, garlic, and shallots in the mortar and pound until bruised. Working in three batches, add mangoes and pound, using a spoon to combine, until softened slightly, 2–3 minutes. Transfer mixture to a large bowl.

Add green beans and tomatoes to mortar and lightly pound them to extract juices; stir in fish sauce, lime juice, and sugar. Transfer to bowl with mango mixture. Toss to combine. Transfer to a serving bowl and garnish with crushed dried shrimp and peanuts.