A seasonal salad with a sensational taste!
This is a great Thai-style basic green mango salad that you can eat as a side, a starter or a main. It’s versatile, so you can add any meat, seafood or tofu that you like, and turn it into a main meal. In fact, green mango salad is as versatile as any salad; you can change, add or subtract ingredients as you like, so consider this a base recipe.
If you’re lucky enough to have a mango tree in your backyard, green mangoes won’t be a stranger to you; in fact, you’ll find they regularly fall from your tree. While it’s great to eat them ripe, it’s fun to be able to use green mangoes straight from the tree too. Green mangoes are a common ingredient in many south-east Asian cuisines, and feature in a variety of stir-fries. They can also be pickled and made into sauces and spreads, like our green mango chutney.
Here’s How to Make It
Mix the dressing ingredients together in a bowl and set aside. Dry-fry the coconut until fragrant and lightly golden. Remove from heat and set aside.
Peel, de-seed then grate the mango.
Move the mango to a bowl. Smash the nuts (optional) and chop the herbs.
Add the remaining ingredients to the bowl and mix well (reserve the nuts and a little of the coconut for garnish). Add a couple of spoons of the dressing then taste. Garnish with nuts and serve immediately.
Green mango salad is an excellent accompaniment to grilled fish, chicken or tofu. Enjoy!
Green Mango Salad
Ingredients
- 1/4 cup shredded coconut
- 2 green mangoes
- 2 cups bean sprouts
- 1/2 cup coriander, coarsely chopped
- 4 spring onions, sliced
- 1/4 cup peanuts or cashews
- 1/3 cup basil, fresh
- 1 red chilli optional
- 1 cup cooked chicken/beef/tofu optional
Dressing
- 3 tbsp fish sauce
- 1/4 cup lime juice
- 2 tbsp brown sugar
- 1/2 tsp dried chilli or chilli powder
Instructions
- In a bowl, mix together all the dressing ingredients and set aside.
- Dry-fry the coconut in a small non-stick saucepan until it is light golden and fragrant. Use a low-medium heat & stir continually.
- Peel and grate the mangoes.
- Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
- Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce. If too salty or sweet, add more lime juice.
- Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.
