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Love is in my Tummy

Plant-based flavor

March 20, 2011 By Tina Dawson 17 Comments

Burmese Thoke – Spicy Green Mango salad

 
My grandmother’s version of ThaYat Thee Thoke – Burmese Green Mango Salad is so intensely flavourful: spicy, tangy, creamy, nutty and so much more…
 
Ingredients for Thayat Thee Thoke - Burmese Green Mango Salad

Leave it to me to find a salad where the majority of the ingredients are deep fried! As salads go, this is my absolute favourite, because I grew up eating this Burmese Green Mango Salad or ThaYat Thee Thoke. My grandmother called it Lethoke, and it’s her version and I wouldn’t change it one bit!

A little family history….

I don’t know how many of you know this, but part of my family are immigrants from Burma. Indian origin, yes, but Burmese citizens nevertheless. Sometime after the trauma of World War II, came the Burmese Independence. Which was then followed by the post-independence conflict which lasted for 14 years. Having had enough of the war, my grandparents finally decided to move the family back to India. My father was 17 then.

So needless to say, I grew up with a lot of Burmese influence. My grandmother and father would speak in Burmese when they did not want me or my brother to know what they were talking about. And we ate a lot of Burmese food.

My grandmother was a very vibrant, colorful woman. I loved her to no end. Still do. It’s been 11 years since we lost her, and not a day goes by that I do not miss that woman. After my parents left to work, she’d regale my brother and I with stories of her childhood in Burma, accompanied by coffee and toast. Coffee and toast has since become a food trigger tied to her memory. Although some of the stories were almost unbelievable, even the impossible seems possible when it comes from a grandmother. I have a theory that when they transition from parent to grandparent, in that little time, they become magically imbibed with special qualities, where it becomes nearly impossible to ever doubt them.

Ingredients for Thayat Thee Thoke - Burmese Green Mango Salad

What’s a Thoke?

Salads or Thoke are an integral part of the Burmese cuisine. But unlike the western world salads, they come with deep-fried elements like onions, garlic or dry chillis. They are spicy, tangy, sweet and just incredible. This green mango salad is my favourite. For a brief insight into what it tastes like, it is tangy from the raw mango, crunchy and nutty with peanuts, sesame seeds, and raw onions, bitter-sweet from the fried onions, spicy from the red chilies and garlicky sweet. So many flavours in every bite.

And I know this sounds weird, but it is a great accompaniment with rice. Try a little fusion and have this along with drumstick sambar rice. You’ll know what I’m talking about.

Here are somethings you need to keep ready. Some of these, I always keep in stock – call it tradition, so assembling this salad is just a matter of 10 minutes.

Roasted split Chickpea powder

You can find these in Indian groceries under the name ‘daliya’. You could substitute with besan, but just remember to dry roast it until the raw smell dissipates.

This is what will bind the salad ingredients together, and give it a nutty-creamy taste. I absolutely love it!

Ingredients for Thayat Thee Thoke - Burmese Green Mango Salad

Fried Onions

Shallots are traditionally used, but if you can’t find it, simply use onions. Slice them finely and fry them over medium-low heat until browned and crisp. I love to make extra and use them in salads, noodles and fried rice. It adds a beautiful, deep bitter-sweet flavour and when used sparingly, can give quite a boost to your plate.

Ingredients for Thayat Thee Thoke - Burmese Green Mango Salad

Fried Garlic

The flavour of fried garlic varies from raw garlic. It somehow becomes nuttier, and sweet and yet, garlicky. And crisp, oh yeah!

Crushed Peanuts

Roasted peanuts are a pantry staple for me. Every dish could use a little nuttiness, don’t you think? Just make sure to crush them coarsely, I use my handy mortar and pestle for better control.

Green Mango

This is just raw mango, before it ripens. It has a beautiful tangy-sweetness, and sort of a crisp bite, if you picked a good one. Find one that is green, and super hard. Hold in your hand and press to make sure there is no softness to the flesh. The harder and firmer it is, the crisper your salad will be.

Once you have all the ingredients, putting them together is just a matter to combining everything together, tasting as you go. I like mine super spicy, with lots of onions. Find out how you like it best!

Thayat Thee Thoke - Burmese Green Mango Salad on rice

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram (@loveisinmytummy) or Twitter (@loveisinmytummy). I’d love to see what you cook from here and will share it with pride on my social media feeds.

Burmese Green Mango Salad

Created by Tina Dawson on August 3, 2016

Burmese Green Mango Salad

  • Prep Time:10m
  • Cook Time:20m
  • Total Time:30m
  • Serves: 4

Ingredients

  • 1 Green Mango, grated finely
  • Salt to taste
  • Oil for frying
  • 2 tbsp. roasted Sesame seeds (optional)
  • 1/2 c finely sliced onions
  • A handful of roasted Peanuts, coarsely ground
  • 1 1/2 onion, finely sliced
  • 3 -4 thinly sliced garlic cloves
  • 10 Dry Red Chillis
  • 1/2 c roasted split chickpeas, powdered

Instructions

Prepping the ingredients

  1. Heat oil in a small pan over medium-low heat, enough for deep-frying.
  2. In multiple batches, deep fry sliced onions (reserve 1/2 onion) until light brown and crisp. Drain over paper towels, cool completely and store in an air-tight jar.
  3. In the same oil, deep fry the thinly sliced garlic until golden brown and crisp. Drain over paper towels, cool completely and store in an air-tight jar.
  4. In the same oil, deep fry dry long red chillis until slightly browned. Drain over paper towels, cool completely and grind into a powder. Store in an air-tight jar.
  5. Turn off heat, and once the oil is cool, transfer to a clean, dry jar. Use this oil in stir-fry and to moisten this salad. It is extremely flavourful. I call it Magic oil!

Assemble

  1. Just before serving, combine grated raw mango, fried onions, garlic, fresh onion slices, roasted chickpea powder, crushed peanuts, 'magic oil' and salt. Stir well to combine. It won't look like your regular salad, a little sticky, but that's how it's supposed to.
  2. Don't mix it all together at once, treat it like a salad bar, mix as much as you need, keeping the ingredients separate until then. Once mixed, it needs to be consumed immediately to maintain its structural integrity.
  3. Serve immediately topped with sesame seeds. (optional)
  • Print
Burmese Green Mango Salad Pin

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Filed Under: All Recipes, Burmese, Cuisines, Dips and Sides, Vegan, Vegetarian Tagged With: Burmese, burmese salads, flavoured oil, fried garlic, fried onions, fried red chilli flakes, green mango, My food stories, roasted chickpea powder, spicy, ThaYat Thee Thoke, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Sangita says

    May 29, 2020 at 7:42 am

    Hi I have tried this in Burma Burma and felt there was also some sweetness in it. Where does the sweetness come from?

    Reply
    • Tina Dawson says

      June 2, 2020 at 1:44 pm

      I think from the mango, and I think fried onions also have a touch of sweetness to them.

      Reply
  2. Deepesh Nanda says

    December 3, 2017 at 2:52 am

    Tina,

    Thanks for the recipe. Having had this salad at Burma Burma recently, I was looking for the recipe on the internet and alas I found it in your blog. Every so grateful..!

    Deepesh

    Reply
    • Tina Dawson says

      December 4, 2017 at 7:02 pm

      I’m so glad I could help! I hope you enjoy your salad!

      Reply
  3. chris Mansukhani says

    September 14, 2017 at 12:59 am

    Thanks for the recipes; incidentally my maternal grandfather also came from Burma during the war; his name was Robert Houston and he was with the Calcutta Police. I still cook the panthe kauwk swey that he taught me and it is a family favorite.

    Reply
    • Tina Dawson says

      September 15, 2017 at 11:31 am

      Thank you for sharing that with me, Chris! I love ‘meeting’ people who had a similar story to mine! I need to get me a taste of some Panthe Kow-suey now!

      Reply
  4. Christina | Christina's Cucina says

    August 4, 2016 at 1:11 am

    THis is totally different to me! Looks awesome though, I’d love to try it! πŸ™‚

    Reply
    • Tina Dawson says

      August 4, 2016 at 9:50 am

      I hope you do Christina!

      Reply
  5. Kushi says

    August 3, 2016 at 10:57 pm

    Beautiful clicks. This salad sounds and looks delicious!

    Reply
    • Tina Dawson says

      August 4, 2016 at 9:50 am

      Thanks Kushi! It really is!

      Reply
  6. Erica Cardinal says

    August 3, 2016 at 10:53 pm

    I love that this dish uses so many healthy minimally processed foods. And, oddly enough, (for a kid) my son LOVES mango!

    Reply
    • Tina Dawson says

      August 4, 2016 at 9:51 am

      Erica this might be a little spicy for a kid, so just skip the chillies and he’ll love it!

      Reply
  7. Aish says

    August 3, 2016 at 10:32 pm

    Can’t wait to try this and I’m 200% sure that, I will love it

    Reply
    • Tina Dawson says

      August 4, 2016 at 9:51 am

      I bet you will, Aish!

      Reply
  8. Boastful Food says

    August 3, 2016 at 9:10 pm

    What a beautiful story and a wonderful recipe. I just saw gorgeous green mangos today and passed them by. I think I may have to go back and give them a try with this salad.

    Reply
    • Tina Dawson says

      August 4, 2016 at 9:51 am

      Oh you really should!!!! πŸ™‚ πŸ™‚

      Reply
  9. Smitha says

    May 22, 2011 at 5:48 am

    I dont know how this dish or salad tastes like.. but grannies can nevah go wrong.. rt!! so will try it sometime.. it seems kinda easy to make..

    Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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