Thai green mango salad is a popular street food in Thailand and it’s a signature dish in most Thai restaurants around the world.

Preparation and cooking time: 20 minutes

Diet: Gluten free, dairy free, Vegan                     

Serving: serves 4

Ingredients

• 2 medium sized green mangoes
• 2tbsp shredded roasted coconut
• 2 small Asian shallots, sliced
• 2 red long chillies, thinly sliced
• 1tbsp sugar
• 1tbsp lime juice
• ½tsp salt
• ½tsp chilli flakes
• 2tbsp roasted peanuts, crushed
• coriander leaves and mint leaves for garnishing

Instructions

1. Wash the mangoes, peel the skin and slice into small stripes.
2. In a large bowl add shredded roasted coconut, sliced shallots, red chillies, sugar, lime juice, salt, chilli flakes with the sliced mango and mix everything by hand or using a spatula.
3. Taste it and add more sugar for more sweetness, more chili flakes for spiciness, more lime juice for sourness or more salt for saltiness.
4. Transfer to a serving bowl and garnish with coriander, mint leaves and crushed peanuts to serve.

You can use half ripe mangoes instead of green mangoes, but it’s more sweet and less crunchy than green mangoes.

For roasted coconut, roast fresh sliced coconut over a heated pan.

You can add shrimp paste or fish sauce for more flavour, and you don’t mind a non-vegan dish.