Som tam is Thai, and it is translated literally to 'sour pounded'. Typical ingredients include shredded unripe green papaya, chilli, palm sugar, salted crabs or dried shrimp and fish sauce. I used a green mango for this instead, as I like the fragance it gives and it's easier to find than papaya. You should keep tasting and tasting as you add ingredients to get that perfect balance of sweet, salty and heat.
1 large green unripe mango
2 birds eye chillis (or to taste)
A small handul of dried shrimps
1/2 a lime
1/2 a clove of garlic
1 tsp palm sugar
5 cherry tomatoes
2 tbsp fish sauce
Peel your mango and grate it on the large grater, place it in a bowl. In a mortar & pestle, throw in the clove of garlic and pound to a paste. Add the dried shrimp and give them a pounding. Add the sugar, juice of the lime and the birds eye chillis (whole) and give it a quick bash. Add half the shredded mango and 1 tbsp of the fish sauce. Give it a good bashing, then mix it together with the rest of the shredded mango. At this point, taste it to see if it needs any more fish sauce or sugar. It should be face-crunchingly spicy. Smash the cherry tomatoes (shield yourself for squirtage) in the mortar, and then add to the mango. Leave to sit for half an hour, and then serve with some sticky rice.