Recipe courtesy of Dale Talde

Spicy Green Mango Salad

"This salad's funky flavors are also amazing with green apples--the more tart, the better," says Dale.
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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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!
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