Spicy Green Mango Salad

Name: Spicy Green Mango Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 3 tablespoons unsweetened coconut flakes; 3 tablespoons well-stirred spicy ginisang bagoong (sautéed shrimp paste, Barrio Fiesta brand); 2 tablespoons fresh lime juice, or more to taste; 1 teaspoon thinly sliced fresh red Thai chile pepper; 1/4 teaspoon kosher salt, plus more to taste; 4 cups batons (1/4 by 3 inch) peeled green mango or tart green apple; 3 tablespoons store-bought Thai or Vietnamese fried shallots or fried onions

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Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 to 6 servings

"This salad's funky flavors are also amazing with green apples--the more tart, the better," says Dale.

Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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3 tablespoons unsweetened coconut flakes

3 tablespoons well-stirred spicy ginisang bagoong (sautéed shrimp paste, Barrio Fiesta brand)

2 tablespoons fresh lime juice, or more to taste

1 teaspoon thinly sliced fresh red Thai chile pepper

1/4 teaspoon kosher salt, plus more to taste

4 cups batons (1/4 by 3 inch) peeled green mango or tart green apple

3 tablespoons store-bought Thai or Vietnamese fried shallots or fried onions

Directions

Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool.
Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!