Direction
Steps 1
Gather the ingredients.
Steps 2
Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
Steps 3
Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
Steps 4
Using a sharp paring knife, peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
Steps 5
Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
Steps 6
Add the bean sprouts, cilantro, and spring onions, and the cooked tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
Steps 7
Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce. If too salty or sweet, add more lime juice.
Steps 8
Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.
