This is mainly my Hubby's dish. He was inspired by Rick Stein's BBC series when he travels around Asia (by the way if you have a chance see it!). Generally I'm not a big fan of fresh mango (prefer the canned one) but this salad works really well. Hope you'll try it :)
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
- 3 tablespoons fish sauce, OR vegetarian fish sauce, OR 4 Tbsp.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 (although my Hubby prefers to cut it into thin stripes, so the salad has more texture). Add the bean sprouts, coriander, spring onions, carrot, cooked chicken, shrimp or 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 (honey works 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!