• 2 firm unripe mangoes (mangoes may be green or red-orange in color) 1/4 cup dry shredded unsweetend coconut (the kind you use for baking) 2 cups bean sprouts 1/2 cup chopped fresh coriander 3-4 spring onions, sliced handful of peanuts or cashews, left whole or roughly chopped 1/3 cup fresh basil Optional: 1 cup cooked chicken or shrimp, or fried tofu if vegetarian/vegan (cut into small cubes) Optional: 1 fresh-cut red chili SALAD DRESSING: 3 Tbsp. fish sauce, OR 4 Tbsp.soy sauce if vegetarian/vegan 1/4 cup freshly-squeezed lime juice 2 Tbsp. brown sugar, or more to taste 1-2 tsp. Thai chili sauce, OR substitute 1/3 to 1/2 tsp. dried crushed chili (chili flakes)

Recipe Steps:

• Place coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut as if you were stir-frying it 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a 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.
• Using a sharp pairing knife, peel skin from mangoes. The flesh of the mango should be firm and light yellow-orange (note: the photo above was taken in direct sunlight and is brighter than usual).
• Using a medium to large-size grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
• Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), 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 (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice. Place on a serving platter. Sprinkle the nuts over top plus the basil and remaining toasted coconut. Enjoy!