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Excellent method to waste a single component. This is a great Mango and coconut noodle salad plus one of my favorites. If you should be concerned about the nutritional worth of a few of those dishes, then avoid being. Although it might be low in calories, even if you aren't obtaining much nutritional value from it, it won't sustain you, and you're going to just wind up hungry all over once more and again eating a lot more energy than you otherwise would have. Diet facts labels inform you what's from the foods you eat. This makes it possible to determine when you are in possession of a vibrant diet. Each and every recipe we all share must have an ingredient tag. Some recipes also provide nutritional reality info. The ingredient tag lists the exact number within the field beneath. They're listed per serving as a percentage of the everyday price.

How to make Mango and coconut noodle salad

Yield = 8
Prep time: 0:25
Cook time: 0:10
Total time: 0:35

Ingredients

  • 125g dried rice vermicelli noodles
  • 4 small mangoes
  • 2 tablespoons finely chopped fresh coriander leaves
  • 1 small Lebanese cucumber, seeded, finely chopped
  • 1/3 cup fresh Thai basil leaves
  • 2 tablespoons coconut flakes
  • 1 long green chilli, thinly sliced
  • 1/3 cup roasted salted cashews, finely chopped

Coconut dressing

  • 2 teaspoons raw sugar
  • 2 teaspoons boiling water
  • 1/2 cup coconut milk
  • 1 tablespoon lime juice
  • 3 teaspoons fish sauce

Method

  • Step 1 Make Coconut dressing: Place sugar in a large heatproof bowl. Add boiling water. Stir until sugar has dissolved. Stir in remaining ingredients. Set aside.
  • Step 2 Cook noodles following packet directions. Drain. Refresh under cold running water. Drain well. Add to coconut dressing. Toss to combine.
  • Step 3 Cut 2 cheeks from each mango. Using a small sharp knife, cut the flesh of 1 mango cheek in half, without cutting through the skin. Using a large metal spoon, scoop half the flesh out of the mango, leaving remaining half within the skin. Repeat with remaining mango cheeks. Thinly slice scooped mango flesh.
  • Step 4 Add sliced mango and coriander to noodles. Toss until well combined. Place mango cheeks cut-side up on a serving platter. Using the picture as a guide, thread 1 skewer through each mango. Divide noodle mixture among mango. Sprinkle with cucumber, basil, coconut flakes, chilli and cashews. Serve.