I made this green mango salad following the Thai salad style. I really like having something light and sour on hot days since consuming these flavors makes me feel more comfortable.
Green mangoes are easy to find at Asian supermarket, so I often use them to cook sour soup. However, this time I used green mango in this salad, which is very fresh and crunchy. The mango strips are a little softened yet crunchy, you can still hear the sound when you chew them in your mouth. The roasted coconut flesh and cashew nuts not only add the texture but also the buttery taste to the salad. This is also the familiar taste I often get from my home country’s salads.
Ingredients (serves 2)
- 1 medium green mango, peeled and shredded into long strips
- 100-150g bean sprouts, rinsed well
- cilantro, chopped
- 40g old coconut flesh, grated
- 15-20 roasted cashew nuts
* Dressing ingredients:
- 1 red or green large chili, thinly sliced
- a small piece of fresh ginger (15g), crushed
- lime juice, as needed
- white sugar, as needed
- fish sauce, as needed
- Mix together the shredded mango strips, bean sprouts and cilantro in a large salad bowl.
- Place the grated coconut on a frying pan over medium heat, roast until the coconut becomes dried and turns goldern brown. Set aside.
- Mix all the dressing ingredients in a small bowl, stir until the sugar is dissolved. You may need to adjust the quantity of ingredients used according to your taste. A suitable dressing is a balanced combination of sourness, saltiness, sweetness and not too spicy. So start with a little of everything first, then test and do adjustments if necessary.
- Pour the dressing over the salad bowl, toss well. Let stand for about 30 minutes for the mango absorbs the dressing, toss ocasionally.
- Just before serving, sprinkle with roasted cashew nuts and roasted coconut.