Mango Salad with Chili Chicken Balls & Peanut Sauce – and a Competition

Mango Salad with Chili Chicken Balls & Peanut Sauce - A tasty love story

When you are visiting exciting new or dear familiar countries it is difficult not to absolutely fall in love with at least some part of their cuisine. After visiting Thailand for the second time I am even more convinced that the Thai cuisine is one of my absolute favourites. We are fortunate to have a very well assorted thai store in both cities were I live – and therefore it is quite common that both Vietnamese and Thai food are served in our house.
I love cooking up the classic dishes as good as I can with a little help from the cooking course I took a few years back and the memories of my tastebuds. But the thing I love the most is combining ingredients, flavours and exotic add-ins to make my own versions off delicious South Eastern dishes.

Mango Salad with Chili Chicken Balls & Peanut Sauce - A tasty love story

Crunchy and fresh salads are definitely among my favourites – and the Vietnamese noodle salad is one that I make in all different ways very often. Another favourite of mine is fresh spring rolls and chicken satay – and I am tempted to say that this specific mango salad is a fusion of these three tropical dishes I hold so dear.
I used lovely Thai herbs and combined them with soft mature mango and avocado. The cabbage adds a perfect crunch and the honey, lime and fish sauce combines all the flavours of the ingredients with Thailand. Instead of simple fried chicken I wanted to make some delicious meatballs filled with flavours and a lil’ bit of chilli – and no chicken without a creamy and irresistible peanutsauce. It is a very easy dish to prepare and if you feel extra lazy simply replace the meatballs with fried chicken.

Mango Salad with Chili Chicken Balls & Peanut Sauce - A tasty love story

Print Friendly, PDF & Email

Mango Salad with Chicken Chili balls and Peanut Sauce
Serves 4

1 pointy cabbage or around half a head of white cabbage
1 ripe mango
2 avocados
½ bundle fresh basil
1 bundle fresh mint
juice from 1 lime
1-2 tsp fishsauce
1 tsp honey

Chili chicken balls
500 g minced chicken meat
2-3 fresh chili
3 Spring onions
½ bundle fresh basil
1 small egg
1 tsp psyllium husk (or 2-3 Tbsp flour)
2 Tbsp soya
2 Tbsp sweet chili sauce
A generous pinch of salt

Peanut Sauce
4 tbsp peanut butter
1/3 cup of water
2 tbsp fish sauce
2 tbsp soya sauce
1 fresh red chili, remove seeds
Juice from 1 lime

Directions
Use a food processor (or knife) to finely chop spring onion, both white and all green part, and the chili including the seeds. Mix in the minced chicken along with all the remaining ingredients.
Use a teaspoon to scoop up small balls of the chicken mix and fry the meatballs in a hot skillet until golden.
In a food processor combine all the ingredients for the peanut sauce blend everything is blended into a creamy semi thin sauce. Season to taste and add more water if you think the texture is to thick.
Finely chop the cabbage and place in a bowl. Add lime juice, fish sauce and honey and use your hands to squeeze the cabbage together and give it a little massage. Peel mango, remove the flesh from the stone and cut it into think slices. Remove stone from avocado, scoop out flesh and cut into smaller cubes. Chop mint and basil. Add everything to the bowl and gently mix.
Divide the salad into four bowls, top with some meatballs and a drizzle of peanut sauce.

Mango Salad with Chili Chicken Balls & Peanut Sauce - A tasty love story

Competition time (has ended)

While we are speaking of food cultures and foreign cuisines I thought it was very appropriate to throw in a little remark about Aarhus Food Festival. In my very own hometown we have an amazing an huge food festival every september – where all sorts of food, cultures, ideas, passionated people (eaters and chefs) meet up and gather around the love of food. I go every year and this year I am fortunate to invite some of you to join me. The dear team behind this festival has provided me with a few extra tickets that I would love to give to some of you. Of course it would require you to be in í? ?rhus next weekend, where the festival are held from friday the 4th of september to sunday the 6th – the tickets can be used all days.
To join the competition you simply need to write a little comment and tell me which cuisine you love the most – and thereafter head over to instagram  click on follow and watch out for my insta-announcement of the winners on thursday afternoon.
Pssst to awake your interest the amazing guys from River Cottage will be visiting the festival and I personally cannot wait to meet them!
Read more of the program and festival here.

FOOD-FESTIVAL-Logo-hvid-900x754

Comments (20)

  • Just came across this post and wanted to say that it looks incredible – the fresh flavours Vietnamese and Thai cuisine are some of my absolute favourites, and I love how this is super easy to prepare (and those chicken chilli meatballs?! YUM!). Mango in salads (especially with south east asian flavours) is always a good thing.

    Reply
    • I am so pleased that you like the recipe. I am too a sucker for the fresh flavours, and I can’t seem to get enough!

      Reply
  • I love the italian cuisine :)

    Reply
    • Oh yes, what is not to love ;) – Congratulations on the tickets, hope you get a wonderful festival!

      Reply
  • This dish looks so so so good. I love the flavours in Thai cuisine, but my absolute favourite is Mexican cusine – you gotta love all them chili’s;-) And Århus Food Festival is awesome:-)

    Reply
    • That is a wonderful kitchen, I really agree! Hope you got to the Food Festival this year too :)

      Reply
  • The vietnamese and the chinese cuisines! They are amazing!

    Reply
  • The nordic cuisine of course! – Would love to give Hugh a hug!!

    Reply
  • Mit helt sikkert bedste favoritkøkken er dit køkken :) Jeg er tosset med alle dine spændende fortolkninger, twist og superlækre opskrifter – mmmh <3 Du er virkelig sej!

    Reply
    • Orgh, det var sødt! Må hellere få forkælet dig med en masse nye opskrifter så :)

      Reply
  • Som rigtig mange andre er jeg fuldstændig slået bagover af det friske nye nordiske køkken. Jeg er vild med eksotisk og krydret mad – men der er noget over det nordiske, som vækker min interesse og mine smagsløg. Der er noget friskt og ærligt over de råvarer der efterhånden finder vej til tallerknerne. Samtidig er jeg vild med den kultur og den vækst der er sket indenfor det nordiske køkken, og forundres over hvor mange spændende råvarer der bliver anvendt. Forleden spiste jeg på Restaurant Pondus i Aarhus, som modtog en Bib Gourmand i Michelin Guiden 2015. Og sikke en lækker (og anbefalelsesværdig oplevelse i det nordiske køkken, hvor råvarer som hybenrosenblade, strandkål, strandarve og fjordrejer var på menuen. Der er en friskhed og en kvalitet i det nordiske køkken, som jeg er fuldstændig vild med. – og det er foodfestival heldigvis også ;)

    Tak for en inspirerende blog!

    Reply
    • Tak for din skønne besked Anne. Ja det nordiske køkken er skønt, og jeg har mange af de samme følelser omkring det. Hvor lyder det lækkert med Pondus, den må jeg simpelthen også få prøvet :)

      Reply
  • I made this last night… the meatballs are to die for!! Even my usually-vegetarian friend ate a whole bunch of them, she could not resist! I had leftovers, so today I heated everything up together in the oven… cabbage, mango, avocado meatballs and all, and it is utterly delicious and comforting on this crisp, early-autumn day!!!!! Thank you Josephine!

    Reply
    • Oh that is amazing, I am so pleased you both like it – and hurrah for making a vegetarian indulge these :) – that is honestly a serious quality stamp ;)

      Reply
  • This is a really great recipe. The chicken meatballs seemed a bit wet though and were hard to handle even though I added a bit more flour to them. Maybe this is because I used store ground meat. Any advice? I am new to making meatballs.
    Still tasted great though! Thanks for the recipe! :) M

    Reply
    • Hi Marina. Yes I know the issue with the ‘wet’ chicken mix. Try letting it rest it the fridge for 30 min to an hour before frying them up. Or replace 1 tbsp soya with a pinch of salt, to avoid adding to much fluid :)

      Reply
  • Hi, we made this recipe twice during the weekend and even I was quite suspicious about cabbage and mango combination, it ended up very well. Delicious! And we baked the balls instead of frying them.

    Reply
    • Wonderful – so glad to hear it! I love it too – think I might need to make it very soon again :)

      Reply

Leave a Reply