Place coconut in frying pan and lightly toast 2-3 minutes. Transfer to 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.
Peel the skin from the mangoes. The flesh of the mango shoul dbe firm and light yellow-orange. Using a medium grater, grate mango into a mixing bowl. Remember there is a flat stone in the center of the mango. Add the bean sprouts, coriander, green onions, the fresh cut chili 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. If you prefer more spice, add more chili sauce. Sprinkle nuts, coconut and basil over top.
Originally Submitted
7/15/2010
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