Double Mango and Thai Basil Salad with Red Chile an

Name: Double Mango and Thai Basil Salad with Red Chile and Star Anise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Brazil nuts, soaked for 1 hour, thinly slices; 1/3 cup agave nectar or raw honey; 1 teaspoon ground chili powder; Coarse sea salt; 4 green mangos, peeled and thinly julienned; 2 medium ripe mangos, peeled; 1 small red chile; 3 to 4 tablespoons coconut water or lime juice; Freshly ground star anise; 1 small handful Thai basil leaves, thinly julienned

Servings: persons

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.
2
Spread the nuts on a Teflex-lined dehydrator tray and dehydrate at 115F for 24 to 48 hours.
3
The longer they dehydrate, the crunchier they will be.
4
Place the green mangoes in a medium bowl and sprinkle with about 2 teaspoons of sea salt.
5
Toss well and let stand for 30 minutes or more.
6
The salt will soften the mangos.
7
In a blender, blend the flesh of one of the ripe mangoes with the red chile and enough coconut water to thin it to a smooth sauce consistency.
8
Season with a pinch of salt and a pinch of star anise.
9
Transfer the sauce to a squeeze bottle or separate container and set aside.
10
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.
11
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.

171

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Brazil nuts, soaked for 1 hour, thinly slices, 1/3 cup agave nectar or raw honey, 1 teaspoon ground chili powder, Coarse sea salt, and more.

Yes, Double Mango and Thai Basil Salad with Red Chile and Star Anise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Double Mango and Thai Basil Salad with Red Chile and Star Anise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions