Xoài Lắc Muối Ớt (Shaken Mango With Chili Salt)
Nguyên liệu
Fruit Base
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100g green mango (peeled and sliced)
Seasoning Mix
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1 red chili (finely chopped)
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1 tbsp chili powder (ớt bột)
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1 tbsp sugar (adjust to taste)
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½ tsp salt (or muối tôm for more flavor)
Optional
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50g crushed ice (to cool before shaking, optional but common for street-style texture)
How to Choose Fresh and Delicious Mangoes
- To make your dish more flavorful, opt for mango varieties that are crisp and slightly tangy, such as green baby mango (xoài bao tử), Keo mango, or Elephant mango (xoài tượng).
- When shopping, look for unripe mangoes with smooth, glossy green skin that’s free from rough patches or tiny blemishes.
- Gently press the mango with your fingers — it should feel firm and crunchy, not soft or mushy. The stem should remain attached and not show signs of withering.
- Avoid mangoes with uneven coloring or hints of yellow, as these are ripening and tend to lose their signature crunch and sourness.
Thành phần dinh dưỡng
For: Vegetarians and Vegans
Calories per serving: ~80–100 kcal (per small portion ~150g)
Key Nutrients
1. Fiber (2–3g)
- Source: Green mango
- Benefits: Aids digestion, helps regulate blood sugar, and supports gut health.
2. Vitamin C (25–30mg)
- Source: Green mango + chili
- Benefits: Strengthens immune system, boosts collagen production, and supports iron absorption.
3. Antioxidants & Phytochemicals
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Capsaicin (from chili): Boosts metabolism, enhances circulation
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Phenolic compounds (from unripe mango): Antibacterial and anti-inflammatory effects
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Carotenoids (if mango is slightly ripe): Supports vision and skin health
4. Electrolyte Balance
- Source: Salt + ice water
- Benefits: Helps maintain hydration and mineral balance (when consumed in moderation)
1. Prepare the mangoes
Wash the mangoes thoroughly and peel off the skin.
2. Soak the mangoes
- In a bowl, combine 400ml water, ½ tablespoon salt, and 50g of ice cubes.
- Slice the mangoes into thin, bite-sized pieces and soak them in the mixture for about 8 minutes to keep them crisp. Drain well.
3. Mix the mangoes
- In a clean bowl, add the drained mango slices, 1 crushed chili, 1 tablespoon chili powder, 3 tablespoons sugar, and ½ tablespoon salt.
- Toss until the mango is evenly coated. Let it sit for about 15 minutes to absorb the flavors.
4. Final Product
- Enjoy the vibrant mix of sour, sweet, salty, and spicy flavors in every bite.
- Best served chilled and perfect for sharing with friends!
The Sweet & Spicy Taste of Vietnamese Youth
On the colorful streets of Vietnam, Xoài lắc muối ớt—sour mango shaken with chili salt and sugar—is more than just a snack. It’s a sensory memory, a time capsule of youth, and a street food icon wrapped in a humble plastic bag. The dish first gained popularity in the early 2000s, when vendors began selling it in front of schools and busy street corners, drawing in students with the promise of something tangy, spicy, and exciting.
Each serving begins with firm slices of green mango, freshly cut and soaked briefly in ice water to maintain crunch. Then comes the magic: a handful of chili flakes, a spoon of sugar, a dash of salt—all tossed together with practiced flair. The signature step? The shake. It’s not just about mixing—it’s about infusing the mango with a burst of childhood rebellion, curiosity, and heat.
For many Vietnamese, this dish brings back vivid memories: standing around a snack cart after class, trading secrets and spicy bites with friends, testing limits with every extra shake of chili. It embodies the spirit of Vietnamese street food—quick, bold, vibrant, and full of personality. In a way, Xoài lắc is not just a snack; it’s a shared experience that sticks with you long after the last bite.
(Shaking mango carts on the streets of Hanoi)