01 of 08
Peel the Mangoes.
For a 1-page, printable version of this recipe, go to: Green Mango Salad - condensed recipe.
You will need 2 green mangoes for this recipe.
Green Mango Tips: The green mangoes should be green on the outside (with bits of red) and light orange on the outside (note that this picture has been enhanced, so the mango appears more ripe than it actually is).
The green mango should be very firm, or just slightly indent-able with your thumb. They should not be soft/ripe, or you will not be able to grate them properly.
Using a sharp serrated knife, remove the peel from 2 green mangoes.Continue to 2 of 8 below.
02 of 08
Score the Mango.
Hold the peeled mango firmly with one hand. Keeping your fingers out of harm's way, score the mango by making many light but deep gashes into the surface of the mango. Alternate vertical with diagonal strokes of the knife.
Tip: This is the method used in Thailand. However, it takes some practice to do it quickly. If you're in a hurry, you can also use a medium to large-size grater and grate the green mango as you would a carrot.Continue to 3 of 8 below.
03 of 08
Shred the Mango.
Cut a thin layer along the surface of the mango - this will cause it to shred. Shred the green mango into a mixing or salad bowl.Continue to 4 of 8 below.
04 of 08
Shred all the Green Mango.
Continue scoring and cutting thin layers off the surface until most of the flesh is gone (in the middle of the mango is a large, flat pit). Turn the mango over in your palm and continue shredding the second side of the mango using the same method.
Do the same for the second mango, until you have a good-sized pile of green mango shreddings. Set aside.Continue to 5 of 8 below.
05 of 08
Toast the Coconut
Place 1/4 cup of dry baking-type coconut in a dry frying pan. Heat the frying pan over medium heat. Stir the coconut continually, until it turns light golden brown and is fragrant. Tip the toasted coconut into a bowl to cool.Continue to 6 of 8 below.
06 of 08
Mix the Salad Dressing
For the dressing, mix together in a cup:
- 3 Tbsp. fish sauce or vegetarian fish sauce, OR 4 Tbsp. soy sauce if vegetarian
- 3 Tbsp. lime juice
- 1-2 Tbsp. brown sugar (to taste)
- 1 fresh-cut chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce
Set dressing aside.Continue to 7 of 8 below.
07 of 08
Prepare Other Ingredients
Prepare the following ingredients:
Continue to 8 of 8 below.
- 2 cups bean sprouts
- 1/2 cup fresh basil, roughly chopped if the leaves are large
- 1/2 to 3/4 cup fresh coriander, roughly chopped
- optional: 1-2 fresh red chilies, minced (seeds removed)
- 3-4 spring (green) onions, sliced
- 1/4 cup to 1/3 cup peanuts or cashews, chopped or ground
08 of 08
Add Ingredients to the Prepared Mango and Toss Together
Add these other ingredients to the salad, plus half of the toasted coconut and half of the nuts. Now add the dressing and toss together.
Do a taste-test for salt, spice, and sweetness, adding more fish sauce if you prefer it saltier, more chili if you prefer it spicier, or more sugar if you prefer it sweeter. If too sweet or too salty, add more lime juice.
Serve the salad right in the bowl, or portion up onto individual plates. Sprinkle with remaining toasted coconut and nuts before serving, and ENJOY!
Tips: It's best to eat this salad up within 24 hours. Makes a great appetizer as well as a side dish! If you wish to serve it as a dinner salad, add some cooked shrimp, sliced cooked chicken, or fried tofu.