It is very difficult to find green mango in most areas. Most of the mangos are on their way to being ripe and thus have developed the high fructose levels. In order to enjoy the amazing flavor of Thai foods, and trying to maintain the integrity of the original restaurant recipe flavor we enjoyed, the recipe we obtained has been carefully modified. The ingredients have been calculated to preserve the salad dressing’s authenticity. To maintain the crunch of green mangos I substituted it with jicama, which has a crunchy texture and a taste that adapts well to the other ingredients.
In some places the Thai red chili peppers are also known as Bird’s eye chili.
Please refer to my blog article which I researched (with citations included) to explain the benefits of jicama as a low carbohydrate and very high insoluble fiber alternative to many ingredients, in this case green mangos. The article also explains how to prepare jicama properly and a few fun facts.