Beat the summer heat with this quick raw mango salad. It is refreshing, tangy, and packed with Vitamin C. Raw mango aids digestion, boosts immunity, and adds a zesty twist to every bite. Tap to read!
Ingredients
Three tbsp fish sauce, one-fourth cup lime juice, two tbsp brown sugar, 1-2 tsp thai chile sauce, one-fourth cup dry coconut, two green mangoes, two cups bean sprouts, half cup cilantro, 3-4 spring onions, one cup chicken, one small red chile, one cup peanuts or cashews, one-third cup basil.
Prepare the Dressing
In a mixing bowl, combine the fish sauce, lime juice, sugar, and spicy Thai sauce, and mix until the sugar dissolves completely.
Toss the Mango and Veggies
In another large bowl, combine the shredded mangoes, bean sprouts, spring onions, cilantro, and Thai basil, mixing gently.
Add Chicken and Nuts
Add cooked chicken and toasted peanuts or cashews into the mango mix and toss gently until combined.
Pour Dressing and Serve
Drizzle with tangy dressing on top, toss well, and garnish with red chile slices, and serve while fresh.
Information credits
This recipe is sourced from the Spruce Eats’ website, which offers homemade recipes. You can make alterations to this recipe to suit your needs and taste.