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Mango and coconut noodle salad recipe
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Exciting twist on traditional Thai mango noodle salad, pairs perfectly with grilled chicken or fish!
Ingredients:
  • 125g dried rice vermicelli noodles
  • 4 small mangoes
  • 40.00 ml finely chopped fresh coriander leaves
  • 1 small Lebanese cucumber, seeded, finely chopped
  • 82.50 ml fresh Thai basil leaves
  • 8.80 gm coconut flakes
  • 1 long green chilli, thinly sliced
  • 82.50 ml roasted salted cashews, finely chopped
  • 10.00 gm raw sugar
  • 10.00 gm boiling water
  • 126.25 gm coconut milk
  • 21.00 gm lime juice
  • 18.30 gm fish sauce
Instructions:
  • Prepare the coconut dressing by placing sugar in a large heatproof bowl. Pour in the boiling water and stir until the sugar has completely dissolved. Mix in the rest of the ingredients and set the dressing aside.
  • Prepare the noodles according to the package instructions. Drain and rinse under cold water. Add to the coconut dressing and mix well to combine.
  • Cut 2 mango cheeks. Slice the flesh of 1 mango cheek in half without cutting through the skin. Scoop out half the flesh using a large spoon, leaving the rest inside the skin. Repeat with remaining mango cheeks. Thinly slice the scooped mango flesh.
  • Combine the sliced mango and coriander with the noodles and toss to mix well. Arrange the mango cheeks cut-side up on a serving platter. Thread 1 skewer through each mango, using the picture as a reference. Divide the noodle mixture among the mangoes. Top with cucumber, basil, coconut flakes, chili, and cashews. Serve and enjoy.

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