Ingredients

The following ingredients have 4 Servings
  • 2 limes, juiced
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon vegetable oil
  • 1 Thai chili pepper, stemmed and minced
  • 1/2 cup sweetened shredded coconut
  • 3 ripe but very firm large Indian mangoes, peeled and julienned
  • 3 cups bean sprouts
  • 1/2 cup peanuts, coarsely chopped
  • 1/2 cup fresh basil leaves, chiffonaded

Instruction

  • In a bowl, combine lime juice, fish sauce, sugar, oil, and chili peppers. Whisk until well-blended and sugar is dissolved. Set aside.
  • In a skillet over medium heat, add coconut. Cook, stirring regularly, for about 1 to 2 minutes or until lightly toasted. Remove immediately from pan and allow to cool.
  • In a large bowl, combine mango, bean sprouts, basil, toasted coconut and chopped nuts. Gently toss to distribute. When ready to serve, drizzle with lime dressing and toss.