Sake steamed clams with green mango sambal
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Steam
After a few years of less than stellar mango seasons, there seem to be mangoes everywhere this year. Trees, heavy with fruit, dot the urban landscape; arching over property lines, above our car as we drive to school, teasing us with sweet promise. You see, you cannot find these mangoes at the market. You have to know someone with a tree to get these mangoes. Luckily, my brother, who is visiting from NYC, came over from a friend’s house with an armful of mangoes. Most of them were green. <br /> <br />My mother grew up with mangoes. Enormous trees filled her childhood backyard. She tells us stories of getting sick from eating too many or itchy rashes from the thick sap. Her favorite way to eat green mango was to dip pieces in a mixture of shoyu (soy sauce), sugar and vinegar. <br /> <br />Years ago, I took a French cooking series at a local culinary school. As an aside, the chef mentioned a recipe for persimmon sambal, using persimmon, dried shrimp, chile and lime. I have made it many times, adding coconut milk and protein for a quick and delicious meal. This is my take on it with green mango, inspired by my mom’s favorite childhood snack. Enjoy with steamed rice or slices of toasted baguette, to soak up all the sauce.
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