Spicy green mango salad, roasted coconut and peanuts


The simplest dishes are often the best. Here's a vegan version of the green mango salad with roasted coconut.

Serves 2.

1 green mango, peeled and grated

2 tablespoons fresh coconut, grated

2 tablespoons peanuts, unsalted

1 tablespoon pumpkin seeds, unsalted

20 g shallots, sliced

2 tablespoons light soy sauce

2 tablespoons lime juice

½ tablespoon coconut sugar

2 fresh bird's eye chillies, thinly sliced

A few coriander leaves, to garnish


Dry roast the grated coconut over a medium heat for about 5 minutes or until golden brown. Follow the same procedure with the peanuts (about 3 minutes) and pumpkin seeds (1 minute).


Mix all the ingredients in a bowl, then taste to adjust the seasoning. Transfer to a serving plate and garnish with coriander leaves.