For the jicama, choose a small, blemish-free one (ideally no larger than a grapefruit) it will be sweeter and less starchy than older, bigger ones. The remaining flesh sweetens slightly and softens in the salad. When you’re ready to make the salad, peel it with a knife or vegetable peeler, removing all vestiges of the firm green skin. Store it in the fridge to prevent ripening. The decluttered version is lighter, brighter, and easily adapted for vegan diners.Īt the store, choose a rock-hard, unripe mango (one with all or mostly green skin). The traditional rendition includes cooked shrimp and fatty pork, but I’ve found that dropping the proteins not only makes the salad less fussy (read: faster to make) but also shifts the focus to the produce and highlights the tropical flavor combinations that are central to Vietnamese cooking. Thank you, Green Mango on Bloor and Royal York.Many people assume that an unripe mango is not ready for prime time, but to me, it’s an opportunity to make gỏi xoài (mango salad). I ended up throwing the meal in the garbage. There are so many other good choices to go and spend your money on. But, it is now the LAST time I frequent this restaurant. Over the years I have noticed their quality control take a major slide and this is not the first bad experience with food I have had with them. This is the last time I frequent Green Mango on Bloor and Royal York. Look at the clump I pulled up from the plate. And, it was all clumped into a starchy mess. Its as if they originally made if for a 5 year old to eat. My experience with pasta is that it is typically one foot strands of noodles. The pasta tasted like it was made last week and frozen.

dish to make if you care an ounce what you are doing? See the attacked photo! Wow, what a pile of garbage they served us. We have been trying to go to the restaurants we frequent to give them business with takeout once a week or more. Green Mango's prices are certainly high but the food is substandard. I really despise such dishonesty and total disregard for paying customers. My theory is again, that INSTEAD of relatively expensive tiger shrimps and squid, the same 'smart' person in the kitchen used a much cheaper frozen sea food mix to bulk up the dish. The remainder was some kind of seafood mix. It did have 3 medium sized but NOT tiger shrimps and several squid rings. Phat Phed Talay was supposed to have only tiger shrimp with squid and vegetables. The kitchen was likely running low on soup and instead of making a fresh pot, somebody 'smart' decided to dilute the broth with water and to add yesterday's noodles into it, to stretch the quantity? menu - and then omitted - remains a mystery. Why noodles were added to the Lemongrass soup in the first place and why chicken, tomatoes, red and green onions were promised in the. Lemongrass soup was just rubbery noodles with a touch of under-seasoned broth and a lonely piece of mushroom. Queen Street and West Queen West Restaurants.

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Green mango