PenangTime.com: Recipe Guide
KERABU MANGO
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Main: 2 large Green Mangoes (unripe/hard), 2 tbsp dried shrimp (toasted), 2 tbsp roasted peanuts (crushed), 2 shallots (sliced), bird's eye chilies (chopped).
- Dressing: 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp palm sugar (Gula Melaka).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Shred: Peel mangoes. Shred the flesh into long thin strips using a grater or knife.
- Prepare Dressing: Mix lime juice, fish sauce, and palm sugar until dissolved.
- Toss: In a bowl, combine mango shreds, chilies, shallots, and half the dried shrimp/peanuts. Pour dressing over and toss.
- Serve: Garnish with the remaining dried shrimp and peanuts.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The mango must be unripe (sour and crunchy). If it's yellow/soft, it won't work.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Kerabu Mango in Penang and compare flavour profiles.