Ingredients:
1-2 boneless chicken breasts, OR 1-3 cups cooked chicken
1-2 ripe mangoes, cut into cubes (see link for preparation tips)
1 small red pepper, diced
1/2 to 1 medium cucumber, diced
2 cups bean sprouts or pea sprouts
1/4 cup dry shredded unsweetened coconut
1/4 to 1/3 cup peanuts or cashews
3-4 spring onions, sliced, OR 3 Tbsp.finely chopped purple onion
1/4 cup fresh basil
optional: 1-2 cups cubed watermelon or star fruit
DRESSING:
1/3 cup fresh-squeezed lime juice
3 Tbsp. fish sauce
1 Tbsp. soy sauce
2 to 2+1/2 Tbsp. brown sugar, to taste
1-2 tsp. Thai chili sauce, OR 1/3 to 1/2 tsp. chili flakes
MARINADE: (skip for cooked chicken)
4 Tbsp. Thai oyster sauce OR regular oyster sauce
3-4 cloves garlic, minced
1-2 tsp. grated fresh ginger
1 Tbsp. brown sugar
Preparation:

(If using cooked chicken, skip to step 2.) Preheat your oven to 350 degrees, or warm up your grill. Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan. Add a little water to the bottom of the pan to keep from drying out. Bake 30 to 40 minutes, or until cooked through. Alternately, grill chicken over a hot grill, basting with leftover marinade. When chicken is cool enough, slice into bite-size pieces.
Place coconut in a dry frying pan and stir continuously 2-3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy (note: it will taste strong now, but will be delicious when combined with the salad). Set aside.

To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again. Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice. Serve right in the salad bowl or portion out into individual bowls, and ENJOY!

This recipe may make more salad dressing than you need, depending on how large your salad is. Also note that it’s an oil-free dressing, like most Thai salad dressing, so it will naturally collect at the bottom of your salad bowl. This isn’t a problem – just be sure to re-toss before serving if the salad is sitting for any length of time.

Ingredients:
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)
Preparation:
For a Step-by-Step version of this recipe, go to: Easy Green Mango Salad Recipe – Step by Step (with pictures). 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!
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!

To make this salad for a party, grate the mango ahead of time and place in a covered container in the refrigerator. Also toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!

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INGREDIENTS:
1 1/4 cups raw sticky rice (sweet or glutinous rice).
3/4 cup very thick coconut milk for mixing with rice
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes — peeled and sliced

How to make
Soak the sticky rice for at least an hour before steaming.
Steam for 20 minutes on medium-high in a sticky rice steamer. If you don’t have a sticky rice steamer, you can try steaming in a bowl in a covered saucepan with an inch of water at the bottom of the pan. You could also try using a regular steamer, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through.

While steaming, prepare the sauce for the rice. Add the 1/2 cup of coconut milk to a saucepan along with the 1 1/3 tablespoons sugar & 1/4 teaspoon salt, and stir over low heat until dissolved. Set aside.

Prepare the topping sauce as well. In another small saucepan, add the 1/4 cup coconut milk, 1 1/2 teaspoons sugar, and 1/8 teaspoon salt, and stir over low heat until dissolved. Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Stir until thickened, and remove from heat.

When the rice is finished, spread out in a shallow bowl and cover with 1/2 the thin sauce (the sauce you made first). Stir well and keep adding more until you reach saturation point. Depending on the rice used, it should be around 75% of the sauce. You may need to use it all. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid. I usually add until just before I see puddles of coconut milk. Stir well and cover with a towel. Let the rice absorb the coconut milk for 10-15 minutes.

Slice mango as shown and arrange on a plate. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Garnish with toasted sesame seeds or fried salty mung beans.

The best mango to eat with this dish is called ‘Naam Dok Maai’ (flower nectar mango), which is available in South East Asia. In many Asian groceries in the West you can find a yellow-skinned mango which is skinny and pointy. This works a lot better than the round, red/orange mangoes from Mexico & the Caribbean, which are not anywhere near as yummy as the Asian mangoes.

Make sure you use sticky rice and not regular Thai rice in this dish. Sticky rice is sometimes called glutinous rice. The grains are whiter and fatter than regular rice.

Do not refrigerate the sweet sticky rice — it turns into a rock-hard mess which tastes awful. If you have to make it ahead of time, just leave it out on the counter. It’ll last for a few hours no problem.

Chao Koh brand coconut milk is the best to use in this dish. If you can find it in a paper carton, it’s better than a can. If you cannot find Chao Koh, do not, by any means use a brand of coconut milk that does not originate from Thailand. The local supermarket variety will ruin this dish!

I really like a slightly cold mango with slightly warm rice. It compliments the sweet & salty of the dish.

While steaming, prepare the sauce for the rice. Add the 1/2 cup of coconut milk to a saucepan along with the 1 1/3 tablespoons sugar

1 1/4 cups raw sticky rice (sweet or glutinous rice).