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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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So lively and fresh! Everyone loves it. Ingredients:
2 firm green mangoes (i use half ripe if i can't find green; i know it's not the same at all, but still so good) |
1/4 c. dry shredded unsweetened coconut (like you use for baking) divided |
2 c. bean sprouts |
1/2 c. fresh basil |
3 to 4 green onions, sliced |
garnish: a handful of peanuts or cashews, whole or roughly chopped |
optional protein: 1 c. cooked and cubed chicken, cooked shrimp, deep-fried tofu cut into cubes |
salad dressing |
2 t. fish sauce (use soy sauce if you really really can't find fish sauce, a vietnamese ingredient) |
2 t. lime juice |
1 t. brown sugar |
1 to 2 fresh chilies, de-seeded and minced or 1 to 2 teaspoons thai chili sauce |
Directions:
1. Dry fry the coconut (place in a frying pan with no oil) for 2 or 3 minutes over medium heat, until it turns a light golden brown and is fragrant. Remove quickly to a bowl and set aside.
2. Peel mangoes and discard skin
3. Grate the mangoes on the large part of the grater. Grate right into the mixing bowl. Avoid grating the pit in the center.
4. Prepare dressing by mixing all ingredients into a cup; set aside.
5. Add bean sprouts, basil, green onions, protein if using, and HALF the coconut to the mango. Toss well.
6. Add dressing and toss again.
7. Place on platter. Sprinkle nuts on top and then the remaining toasted coconut.
8. TO MAKE AHEAD: grate the mango and leave it covered in the fridge. Can also toast the coconut and make the dressing.
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