I have been eating this since I was very young. Whenever mango was in season, My grandma will made a lot of this "sambal". The sweet-sour taste of this salad is perfect for the third dish of a typical Malay lunch/dinner.
What I used:
3 apple sized ripe mango: peeled and cut into small pieces or "cancang" in Brunei Malay.
1/2 bulb red onion - sliced
1 large red chili -sliced ; can be replaced with the hot bird's eye chili
garlic sized prawn paste@belacan- toasted and break into small pieces
soya sauce
sugar- optional
step:
mix all the ingredients together , adjust the seasoning, leave aside for at least 15 minutes before serving.
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