This Green Mango Salad recipe will blow you away with its tastebud-awakening flavors and mix of textures.

Ingredients - The Salad

  • 2 firm green mangoes
  • 1/4 cup dry shredded unsweetend coconut
  • 2 cups bean sprouts
  • 1/2 cup fresh basil
  • 3-4 spring onions, sliced
  • 1/2 cup fresh coriander
  • handful of peanuts or cashews
  • Optional: 1 cup cooked chicken or shrimp, or deep-fried tofu

Ingredients - The Dressing

  • 3 tbsp. fish sauce (OR 3 1/2 tbsp soy sauce for vegetarians/vegans)
  • 3 tbsp lime juice
  • 2 tbsp brown sugar
  • 1-2 fresh red chillies, de-seeded and minced or 1-2 tsp of Thai red chilli sauce

Green Mango Tips:

When buying green mangoes, look for firm or very barely indent-able flesh.


  1. Place the coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant and set aside. Tip: Once the coconut is toasted, remove it from the pan right away, otherwise it will keep on toasting.
  2. Peel off the green skin of the mangoes and discard. Using a medium to large size grater, grate the yellow-orange flesh of the mangoes into a mixing bowl.
  3. Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup, stirring well to dissolve sugar and set aside.
  4. Add to the bowl of shredded mango: bean sprouts, basil, spring onions, coriander, cooked chicken (or shrimp or tofu), plus half the toasted coconut. Toss well to combine.
  5. Add the dressing and toss again. Place on a serving platter. Sprinkle over the nuts plus the remaining toasted coconut, and enjoy!