Friday, November 4, 2011

Thai mango salad

Vatta increasing, Pitta increasing in excess, kpha reducing.

20 minutes 4 people

Our salad repertoire is not complete with a thai green mango salad. It is great summer addition to rice and stews. This recipe can take a twist for each dosha depending on the sour or sweet preferance.

 Mangos are very healthy. They contain Vitamin A, Beta-Carotene, Vitamin C and more vitamins and minerals. They improve digestion, lower cholesterol, improve concentration and memory, treat acne, fights diabetes, and prevents cancer and heart diseases. Mangos are high in Iron. Iron is excellent for women after menopause who need to gain Iron in their body. Mangos are also high in antioxidants.


  • 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 spring onions
  • handful of peanuts or cashews, left whole or roughly chopped
  • 1/3 cup fresh basil
  • Optional: 1 cup  fried tofu
  • Optional: 1 fresh-cut red chili
  • one tps of fresh ginger.

  •  4 sauce
  • 1/4 cup freshly-squeezed lime juice
  • 2 Tbsp. brown sugar, or more to taste
  • 1/3 to 1/2 tsp. dried crushed chili (chili flakes)


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Add the bean sprouts, coriander, spring onions, cooked  tofu (if using), the fresh-cut chili, ginger plus half the toasted coconut. Toss well to combine.
  6. Add the dressing and toss again. Do a taste-test. Add more 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.
  7. Place on a serving platter. Sprinkle the nuts over top plus the basil and remaining toasted coconut. Enjoy!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.