Green Mango Salad with Thai Basil and Chile Mango Dressing

Green papaya salad has always been one of my favorite meals, even before I went to Thailand and ate it in it’s land of origin. But green papaya isn’t always easy to find around here. Luckily, green mango is an excellent substitution and it seems to be all over the place. In fact, sometimes it’s harder to find a readily ripe mango than it is to find a firm, green one at any given grocery store. This mango salad uses both ripe and green mango and what may seem like an odd smattering of yellow squash. The combination is exotic and delicious and something the whole family will love. That is, unless they all are fruit haters!

When I was growing up in Switzerland, mangos were not the most available of fruits. But my father traveled internationally for his company and had the good luck of befriending an associate in Egypt. Mr. Hassanein was a large, jolly man who either had a serious ‘in’ with the mango growers or had a tree in his own backyard, because every year at Christmas he used to send us a basketful of mangos. And when I say a basketful, I mean a basket the size of a small adult. In fact, the first time we received one of those baskets, my mom really was suspicious there might be a person in there. Like some woman was going to jump out and do a dramatic Dance-of-the-Veils or something. Instead, what we got were mangos. Many, many mangos.

You might think that to be excessive for a family of four. But we got through them with no problem. By the time we got to the bottom of the basket, any green mango lurking down below, had ripened to perfection. And then they were gone. Till the next year.

I will tell you, there was no post-holiday constipation or digestive distress in our house!

I’ve loved mangos ever since. And somehow, they always make me think of Christmas.

Mangos truly are the gift that keeps on giving. They are so full of healthful benefits. One bowl of sliced mango is 100 percent of your vitamin C for a day. Our bodies need vitamin C to make collagen, that magical protein that keeps your skin elastic and youthful. Combine that with a healthy dose of Vitamin A and you’re on your way to radiant skin and lustrous hair. Finally, vitamin E makes mango a big-time immune booster. Mango, like papaya, is also great for digestive health becuase of its high fiber and water content.

Whether you go for the green mango or the ripe, juicy ones on the ‘bottom of the basket’, mango is like nature’s candy. Some people might have issues with how to get their greens, but there’s not much issue with bringing in the mangos. Only problem is, how to get more. And not have to wait till Christmas.

RAW VEGAN RECIPE: Green Mango Salad with Thai Basil and Chile Mango Dressing

Brazil Nut Topping

1 cup Brazil nuts

1/3 cup agave nectar

1 teaspoon chile powder

pinch of sea salt

Soak the Brazil nuts for 1 – 2 hours. Slice thin and toss with the agave nectar and chile powder. Spread the nuts on a Teflex lined dehydrator sheet and dehydrate at 115 degrees Fahrenheit for 24 to 48 hours.

These nuts are great to have on hand just for snacking so you’ll even want to double the recipe!

Chile Mango Dressing

1 ripe mango, peeled, flesh removed from seed

3 to 4 Tablespoons coconut water (lime juice can also be used)

1/4 teaspoon gound star anise

Put all ingredients in blender and process to make a thick sauce.

Green Mango Salad

2 green mangos, peeled and thinly julienned

2 teaspoons sea salt

1 small summer squash, thinly julienned

1 ripe mango, thinly julienned

1/4 cup thai basil, julienned

2 scallions, julienned

zest of 1 lime

juice of 1/2 lime

Place the julienned green mangos in a bowl and toss with 2 teaspoons sea salt. Let sit for half an hour to soften the mango.

Add squash, mango, basil, scallions, lime zest and lime juice and toss to incorporate.

To serve, pour a puddle of mango dressing on each plate. Form a pile of salad in middle of dressing. Top with a generous sprinkle of brazil nuts.

Note: The brazil nuts don’t have to be completely dehydrated to use as salad topping but they are a delicious addition and their contribution to this creation is huge so include them! If you can’t find Brazil nuts you could substitute raw slivered almonds prepared the same way.