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Double Mango and Thai Basil Salad - Raw

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Makes: 4 servings adjust
"In the world of mangoes, there are two main kinds: green and ripe. Both are delicious, but they have very different uses. Green mangos refer to young fruit, usually pale green, without a hint of color; crisp, with a sour taste, although sometimes sweet and sour... ripe mangos are harvested when their skin grows yellow to orange and blushed." -The Great Mango Book by Allen Susser



  • 1 cup Raw Brazil Nuts, soaked for 1 hr, thinly sliced
  • 13 cup Agave Nectar, or raw honey
  • 1 teaspoon Ground Chili Powder
  • Coarse Sea Salt

Step 1

In a small bowl, mix the sliced Brazil nuts with the agave nectar, chili powder, and a generous pinch of salt, tossing to coat the nuts. Spread the nuts on a Teflex lined dehydrator tray and dehydrate at 115 F for 24 to 48 hrs. The longer they dehydrate, the crunchier they will be.


  • 4 Green Mangos, peeled and thinly julienned
  • Coarse Sea Salt

Step 2

Place the green mangos in a medium bowl and sprinkle with about 2 teaspoons of sea salt. Toss well and let stand for 30 minutes or more. The salt will soften the mangos.


  • Star Anise, freshly ground
  • 4 tablespoons Coconut Milk, or lime juice
  • 1 small Red Chile Pepper
  • 2 medium Yellow Mango, ripe, peeled

Step 3

In a blender, blend the flesh of one of the ripe yellow mangos with the red chile and enough coconut milk to thin it to a smooth sauce consistency. Season with a pinch of salt and a pinch of star anise. Transfer the sauce to a squeeze bottle or separate container and set aside.


  • 1 bunch Fresh Thai Basil, small handful, thinly julienned

Step 4

Cut the flesh of the second ripe mango into thin strips and add to the bowl of green mango, along with the basil, tossing to combine.

Step 5

Paint each of the serving plates with the mango sauce, arrange a pile of the mango salad on each, sprinkle with the Brazil nuts, and garnish the plate with additional ground star anise.
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