Bok swai chei .
(Green mango relish.)

Bok swai chei (green mango relish) is Khmer Krom ethnic food that origin from Swa-ton (Tri Ton).
Swa-Ton (Tri Ton) is a little town from Mott Chrouk (Chau Doc) province that when I was little kid I thought it pronounced Swai-ton, which I thought it referred to abundant mango in Tri Ton town. But an elder monk told me that the correct name is Swa-ton not Swai-ton.
Swa is meaning monkey in Khmer.
Ton is meaning holding-on to in Khmer.
Swa-Ton in Khmer meaning groups of monkey travel in single lane that followed the leader monkey by holding on to the tail of the monkey in front. The monk said mango can’t “ton douch swa.” Meaning mango can't holding on to each other tail like monkey. :)
Many years ago Swa-ton was a thick jungle with lot of big tall trees, some trees was as tall as seven mountains in Mott Chrouk. Swa-ton was home of many wild animals, tiger, elephant, snake and lot of monkey species.
This lightly pounded green mango with garlic, chili pepper and tomato mix with either one of your choice; with salty crab(kdam pait), with shrimp paste (kapik) , with fish sauce (tirk trey) , or with vegetarian lime sauce is absolutely delicious.
The secret for making the best bok swai chei is make sure make and taste sauce so that it cater to your taste, and lots of hot chili pepper. My great aunt said the best bok swai chei is one that makes your eyes and nose waters, your mouth hisses like snake, but your stomach begging for more. :) Most Khmer Krom eat green mango relish for snack. Some people serve green mango relish with grilled fish and rice.

• Ingredients :
  • Vegetarian:
  • 2 Tablespoons lime juice
  • 1 Tablespoon sugar
  • 4 Cloves garlic, minced
  • 6 Fresh hot chili pepper or to your taste(option)
  • 1 Large green mango ,peeled and juliennes
  • 1 Roma tomato, sliced thin
  • For other flavor:
  • 1 Tablespoon fish sauce fish sauce
  • 1 tablespoon shrimp paste
  • 1 salty crab little crab(kdam pait)
• Procedures :
  Selected your flavor and follow direction below.
  
• FOR VEGETARIAN.(Mahope sap):
  In a small bowl, mix limejuice and sugar together, mix well and set a side.
  Using mortar and pestle to pounded garlic and chili pepper together, add ½ amount mango and tomato, pounded and stirs it lightly.
  In a large bowl, mix remaining green mango with pounded green mango, pour prepared lime sauce on top, mix well before serve.
  
• WITH FISH SAUCE.(Tirk trey):
  In a small bowl, mix limejuice, sugar and fish sauce (tirk trey) together, mix well and set a side.
  Using mortar and pestle to pounded garlic and chili pepper together, add ½ amount mango and tomato, pounded and stirs it lightly.
  In a large bowl, mix remaining green mango with pounded green mango, and pour prepared fish lime sauce on top, mix well before serve.
  
• WITH SALTY CRAB. (Kdam pait):
  In a small bowl, mix lime juice with sugar, mix well and set it a side.
  Using mortar and pestle to pounded garlic, chili pepper and salty crab (kdam pait) together, add ½ amount mango and tomato, pounded and stirs it lightly.
  In a large bowl, mix remaining green mango with pounded green mango, and pour prepared lime sauce on top, mix well before serve.
  NOTE: Some people prefers put prepared salty crab(already marinated with lime and sugar)on top salad just before serve.
• WITH SHRIMP SAUCE.(Kapik):
  In a small bowl, mix limejuice, sugar and shrimp paste sauce (kapik) together, mix well and set a side.
  Using mortar and pestle to pounded garlic and chili pepper together, add ½ amount mango and tomato, pounded and stirs it lightly.
  In a large bowl, mix remaining green mango with pounded green mango, and pour prepared shrimp paste sauce on top, mix well before serve.