Cambodia & Recipe: Tirk Salouk Swai (Mango salad)

A simple, fresh, and flavorful recipe, perfect as a side dish or light starter. Serve chilled or at room temperature according to your preference. This classic of Khmer cuisine pairs the sweet richness of ripe mango with the heat of chili and the brightness of fresh cilantro, for a result that is both delicate and bold.

Tirk Salouk Swai (Mango salad)

Ingredients

• 2 ripe mangoes, peeled, pitted and diced

• 1 tablespoons freshly squeezed lime juice

• 0.3 cups fresh cilantro, finely chopped

• 2 green onions (scallions), finely sliced

• 0.5 teaspoons fine salt

• 4 fresh red chilies, seeded and finely chopped (adjust to taste)

Steps

1

Prepare the fruit and vegetables: Peel the 2 ripe mangoes, peeled, pitted and diced, remove the pit and cut into regular cubes of about 1–2 cm. Finely slice the 2 green onions (scallions), finely sliced into thin rounds, using both the white and green parts. Chop the 0.3 cups fresh cilantro, finely chopped and 4 fresh red chilies, seeded and finely chopped (adjust to taste) separately.

Creamy version (blender): For a smooth and creamy texture, place all ingredients in the bowl of a blender. Pulse until you reach a creamy, homogeneous consistency. Taste and adjust seasoning as needed.

Rustic version (by hand): For a chunkier salad with varied textures, simply combine all ingredients in a large bowl. Gently fold together using a spatula or two spoons, taking care not to crush the mango cubes. Add the 1 tablespoons freshly squeezed lime juice and 0.5 teaspoons fine salt, then mix again.

Rest and serve: Let the salad rest for at least 10 minutes 10:00 before serving, so the flavors can meld together. Serve chilled or at room temperature as you prefer. Garnish with a sprig of fresh cilantro and a slice of chili for presentation.

Tips & variations:

• Choosing the mango: Go for mangoes that are ripe but still slightly firm (Keow Savoy or Nam Dok Mai varieties to stay true to the Khmer tradition). An overly soft mango will give a poor texture in the salad version.

• Chili heat: For a milder version, remove the seeds before chopping, or reduce to 1–2 chilies. For heat lovers, add a bird's eye chili.

• Variations: You can replace part of the salt with a tablespoon of fish sauce (tuk trey) for a more authentic umami depth, or add a handful of crushed roasted peanuts for extra crunch.

• Storage: This salad keeps for up to 24 hours in the refrigerator, covered with plastic wrap. Beyond that, the mango releases too much juice.