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