I still remember the first time I tried Thai green mango salad. It was, and is, a heady combination of flavours: salt, in both crystals and from fish sauce; sugar, preferably unrefined; fresh chilli, lots of it; citrus tang from the lime; and lots of aromatic notes from the herbs. It’s also very simple to bash together at home, as is this embellished version with prawns and peanuts. Just make sure you have a large pestle and mortar, which is the secret to many a great sauce.
