Thailand's magnificent mango season has well and truly arrived. Although May ushers in the sometimes oppressive heat and humidity of the Thai hot season, one positive thing is that it is the Thai mango season. The mango, known as mamuang in Thai, is one of Thailand's premier tropical fruits, and Thailand produces some of the most delicious mangoes in the world. Ripe mangoes are eaten for dessert while pickles and chutney are prepared from unripe fruit. You shouldn't hesitate to enjoy this luscious and abundant fruit, because the season only lasts for two months - April and May, after that it's another ten month wait.
We at Kan Eang @pier would like to tell you of some of our alternative uses for this delicious fruit.

Mango Diquiry
Mango 150 grams
White rum 1.5 ounce
Triple Sec 0.5 ounce
Lemonade 0.5 ounce
Syrup 0.5 ounce
Mango juice 2 ounces

Put pealed mango into the blender and then add white rum, Triple Sec, lemonade, syrup, mango juice and ice. Blend well and serve.

Mango Mojito
Mango meat 1 table spoon
White rum 1.5 ounce
Mango juice 2 ounces
Brown sugar 2 tea spoons
Mint 10 leaves
Syrup 0.5 ounce
Lemonade 0.5 ounce
Soda 1 ounce

Hand blend mango flesh, mint leaves and brown sugar. Add mango juice, white rum, syrup and lemonade. Mix well, add ice and top with soda.

Green Mango salad
Fish sauce 1 table spoon
Lemonade 1 table spoon
Syrup 1 table spoon
3 chopped chillies
Chopped red onion
Blended peanuts 1 tea spoon
Blended dried shrimp 0.5 tea spoon
Cashew nuts 2 tea spoons
Sliced fresh green mango 150 grams

Mix blended peanuts, dried shrimp, cashew nuts and green mango together and top with the pre made dressing. One option is to serve with deep fried sun-dried fish.

Kan Eang @ pier
  44/1 Viset Road, Moo 5, Rawai, Muang, Phuket 83130
Tel: +66 (0) 76 381 212 Mobile: +66 (0) 83 173 1187
Fax: +66 (0) 76 381 715 Email:
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