Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients:
- 2 firm green mangoes
- 1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
- 2 cups bean sprouts
- 1/2 cup fresh basil
- 3-4 spring onions, sliced
- handful of peanuts or cashews, left whole or roughly chopped
- Optional: 1 cup cooked chicken (sliced), cooked shrimp, or deep-fried tofu (cut into smaller cubes)
- Optional: 1 fresh-cut red chili
- SALAD DRESSING:
- 3 Tbsp. fish sauce, OR vegetarian fish sauce (available at Vietnamese food stores) or substitute 3.5 to 4 Tbsp.soy sauce
- 3 Tbsp. lime juice
- 1-2 Tbsp. brown sugar (to taste)
- 1-2 tsp. Thai chili sauce
Preparation:
For a Step-by-Step version of this recipe, go to: Easy Green Mango Salad Recipe - Step by Step (with pictures).- Place the coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting.
- Peel the mangoes and discard the skin. The flesh of the mango should be firm and light yellow-orange (note that the color in my photo above has been enhanced).
- Using a medium to large-size grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. (Note: that there is a large flat stone at the mango's center.)
- Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. Set aside.
- To the bowl of shredded mango, add the bean sprouts, basil, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili (if using) plus half the toasted coconut. Toss well to combine.
- Add the dressing and toss again. Do a taste-test. Add more fish sauce or soy sauce instead of salt. If you prefer it sweeter, add a little more sugar. If you prefer more spice, add more chili sauce or fresh-cut chili. If too salty or sweet, add more lime juice.
- Place on a serving platter. Sprinkle the nuts over top plus the remaining toasted coconut, and enjoy!
Make Ahead Tip: To make this salad for a party, grate the mango ahead of time and place in a covered container in the refrigerator. Also toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!
