This salad brings a breath of sunshine to a winter afternoon.

2 firm unripe mangoes (may be green or red-orange in color)
¼ cup dry shredded unsweetened coconut (the kind used for baking)
2 cups bean sprouts
½ cup chopped fresh cilantro
3 or 4 spring onions or scallions, sliced
Handful peanuts or cashews, whole or roughly chopped
⅓ cup fresh basil
Optional: 1 cup cooked chicken or shrimp, or fried tofu if vegetarian/vegan, cut into small cubes
Optional: 1 fresh-cut red chili

DRESSING:
3 tablespoons fish sauce OR 4 tablespoons soy sauce if vegetarian/vegan
1/4 cup freshly-squeezed lime juice
2 tablespoons brown sugar or honey (or more to taste)

Cook dry coconut in a skillet until golden brown for 2-3 minutes over medium heat (no oil required). Set aside to cool.

Mix salad dressing ingredients together and set aside. Taste test the dressing. It should be sweet, sour, spicy, and salty, but more sweet than sour. Adjust to taste.

Use a sharp knife to peel the skin off the mangoes. Use a grater or a mandolin slicer to grate the flesh of the mangoes into a large bowl. Add the bean sprouts, chopped cilantro, spring onions, and half the roasted coconut. Optional: add chicken, shrimp, tofu, or red chili, as desired. Toss well.

Add dressing and toss again. Place on platter and sprinkle with nuts, basil, and remaining roasted coconut.