From: Chef Robert Danhi, Easy Thai Cooking. Yield: 6 cups. 2 cloves smashed garlic 8 thin slices fresh ginger 2-4 Thai bird chilies 3 Tbsp. fresh lime juice 1 Tbsp. Thai palm sugar or light brown sugar 1 Tbsp. fish sauce pinch of sea salt or kosher salt 1⁄4 cup thinly sliced shallots 3-4 unripe mangos (about 4 lb.), peeled, seed removed and cut into matchstick strips (6 cups) 2 tsp. finely sliced kaffir lime leaves (about 6 leaves) or 1 tsp. minced lime zest 1⁄4 ...

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