Sweet and tart with umami lingering in the background, Thai green mango salad, or yun ma muang, relies heavily on the freshest ingredientsTart and sweet are tempered with salty and umami courtesy of a little fermented shrimp paste used sparingly. In fact, unless you have an ultra-sensitive nose, you probably won't know it's there. The first sensation you get is the creaminess and sweetness of the coconut cream. As your teeth start to grind the green mango and fresh shallots, the tartness mixes with the sweetness, and the sharpness of the shallots jolts the taste buds. Then, the the shrimps, peanuts, scallions, toasted coconut and fried shallots blend it, and it's like the flavors and textures are happily dancing in perfect harmomy in your mouth.Alex and I learned to make it at a cooking class in Chiang Mai.