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1 large ripe mango, peeled
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
2 tablespoons sugar
1/8 teaspoon red pepper flakes
2 tablespoons thinly sliced green onion
1 tablespoon each: chopped fresh cilantro, basil and mint
1 cup fresh jumbo lump crabmeat, shell pieces removed
1/2 cup coconut milk
3 tablespoons flaked coconut
1. Thinly slice mango, to make 8 thin slices. Cut 8 circles using a 3-inch round cookie cutter. Finely dice remaining mango.
2. Stir together lime juice, fish sauce and sugar in a small bowl; stir until sugar dissolves. Add red pepperflakes,onion and herbs. Stir in diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate 30 minutes.
3. To arrange salad, place 2 slices mango on each plate. Spoon crab mixture on top. Serves 4.
Recipe courtesy of Chef Allen Susser and the National Mango Board. For more mango recipe, go to mango.org
2. Stir together lime juice, fish sauce and sugar in a small bowl; stir until sugar dissolves. Add red pepperflakes,onion and herbs. Stir in diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate 30 minutes.
3. To arrange salad, place 2 slices mango on each plate. Spoon crab mixture on top. Serves 4.
Recipe courtesy of Chef Allen Susser and the National Mango Board. For more mango recipe, go to mango.org
