Sweets and drinksChilled DessertsVietnam10 minutes to prepare, 5 minutes to cook, 1 hour 50 minutes waiting, 2 hours 5 minutes in total
Xoai dam is cold, crisp mango, tart and sweet with a sharp chili bite. The tricky part is the timing, since too long in the bowl and the mango weeps and turns soft.
A soak in water and an hour in the refrigerator makes the pieces properly crisp. The sweetener goes on 20 minutes ahead so the mango releases some of its sour juice, and only then do the salt and chili powder follow.
This batch weighs about 1.1kg, at roughly 61 calories per 100g.
Method
Rinse 3 large mangoes, peel them and cut them into long strips or bite sized cubes.
Cover the mango with water and refrigerate for about 1 hour, then drain.
Toss the mango with 45g kOBE Monk Fruit Blend in a large bowl, mixing with gloved hands, then leave it for about 20 minutes so it releases some of its sour juice.
Add 2 teaspoons white salt and 2 teaspoons chili powder and toss thoroughly.
Leave for another 30 minutes to take up the seasoning before serving.
Tips
A soak in cold water before dressing gives the mango a crisper bite.
Choose mango just short of fully ripe, since soft ripe fruit turns to mush and releases a lot of liquid.
Eat it the same day, because overnight the pieces soften and lose all their crunch.
Gloves are worth wearing while tossing, since the chili stings bare hands.
The salt and chili powder go in after the mango has released its juice, because too early leaves the seasoning uneven.
Another 30 minutes in the bowl lets everything settle in before serving.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.