Recipe courtesy of Jet Tila

Coconut Mango Salad with Shrimp

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
Tart, sweet green mangoes are common in Thailand but hard to find in the States. These mangoes are evergreen; they never turn that yellowish orange color. I think green Granny Smith apples are the perfect replacement for this dish if needed. The tart, sweet crunch, complemented by the smoky coconut, pairs perfectly with plump shrimp.



  1. Heat a medium skillet on medium and add oil. When you see a wisp of white smoke, add the shrimp and lightly saute them for about 1 minute, then reduce the heat to low. Add the shallots, garlic and Thai chilies and cook them for an additional minute, until the shrimp are just cooked through.
  2. Turn off the heat. Stir in the lime juice, fish sauce and sugar. Stir it until the sugar is dissolved. Transfer the shrimp and dressing to a serving plate. Allow to cool for a few minutes. When ready to serve, arrange the mango, coconut and red onion in the serving bowl. Toss to combine, and garnish with scallions and cashews. 

Cook’s Note

Pro Tip: You can buy unsweetened toasted coconut chips anywhere now and they are perfect for this recipe! If you can't get green mangoes, I would substitute julienned Granny Smith apples for half of the recipe for some tang and crunch.