Green mango salad...

This is my Husband's favourite salad. He is big into his salads, tries to eat them everyday. When making this one, he was highly influenced by Rick Stein's BBC TV series, the one when he travels around Asia (by the way if you have a chance see it). 

Fresh mango, especially the green one, which is still unripe, tart and quite hard, is not to everyone's taste, but it's ideal for salads and this salad works really well. There's perfect balance of sweet, tart and sour, very refreshing indeed. It's perfect on it's own, as a lunch, or an unusual side dish, maybe for an Asian inspired dinner...!?

How to make it...

- 2 firm unripe mangoes (mangoes may be green or red-orange in color)
- 1/4 cup dry shredded unsweetened coconut
- 2 cups bean sprouts
- 1/2 cup chopped fresh coriander
- 3-4 spring onions, sliced
- 1 medium carrot, sliced into 'matchsticks'
- handful of peanuts or cashews, left whole or roughly chopped
- 1/3 cup fresh basil

Salad dressing:
- vegan fish sauce, or 4 tablespoon soy sauce
- 3 to 4 tablespoons freshly-squeezed lime juice
- 2 tablespoons (or more) brown sugar (to taste)
- 1 to 2 teaspoons Thai chili sauce


- Place coconut in a frying pan or wok (no oil required). 
- "Dry-fry" the coconut as if you were stir-frying it 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
- Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside. 
- Using a sharp pairing knife, peel skin from mangoes. The flesh of the mango should be firm and light yellow-orange. 
- Using a medium to large-size grater grate the flesh of the mangoes into a mixing bowl. 
- Add the bean sprouts, coriander, spring onions, carrot, crispy tofu (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 (maple or golden syrup works well too). 
- If you prefer more spice, add more chili sauce. 
- If too salty or sweet, add more lime juice. 
- Sprinkle the nuts over top plus the basil and remaining toasted coconut. Ready!


You may also like:

pasta and broccoli salad with asian style dressing      

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen


  1. lovely salad anula..healthy recipe..

  2. That is a truly beautiful salad anula. Mango is one of my favorite fruits. Thanks so much for sharing!

  3. This is not Thai right? This salad is just so appealing and definitely a good appertizer to any main course.

    Have bookmarked it. Thanks for sharing!

    Sawadee from bangkok,


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