Mini Contemporary Asian Favourites. Carol Selva Rajah

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СКАЧАТЬ sweet and sour perfume from the plums and mangoes combine with ginger makes a light and summery foil for many of the hot and spicy flavours that confront you in Asian foods.

      2 semi-ripe mangoes, peeled and stoned, flesh sliced

      ½ teaspoon salt

      6 ripe plums (not blood plums), peeled, stoned and cubed

      1 onion, halved and thinly sliced (optional)

      Pistachio Ginger Dressing

      4 cloves garlic, chopped

      3 red finger-length chil lies, deseeded and chopped

      Juice of 2 limes

      2 teaspoons fresh ginger juice (pressed from grated fresh ginger)

      1 teaspoon sugar

      ½ teaspoon salt

      ½ teaspoon freshly ground black pepper

      60 g (½ cup) chopped dry-roasted pistachios

      Makes about 2 cups

      Preparation time: 15 mins

      1 Place the mango slices in a bowl, rub the salt into the mango slices to draw out some of the water. Drain well and pat dry with paper towels.

      2 Combine the Pistachio Ginger Dressing ingredients in a bowl and mix until the sugar is dissolved, adjusting the seasonings.

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