What can you do with hard, unripe mangos that fall from the tree? Use a couple of them in this multi-flavored tropical salad. Serve with some freshly toasted naan bread and a non-fruity rum cocktail, such as a Dark and Stormy.  Bersulang!

Ingredient list for 2 servings

• 4 tablespoons soy sauce
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons brown sugar
• 1 tablespoon Thai chilli sauce, or substitute 1/3 to 1/2 tsp. dried crushed chili flakes
• 1/4 cup dry shredded unsweetened coconut
• 2 firm unripe green or red/orange mangos - grated
• 2 medium bok choy - sliced 1/4" thick
• 3 scallions - sliced
• 1/2 cup peanuts
• 1/3 cup fresh basil leaves - shredded

• Whisk together soy sauce, juice, sugar and chilli sauce in a small bowl. Set aside.
• Place coconut in a dry frying pan or wok. Toast the coconut 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
• Using a sharp paring knife, peel the skin from mangoes. The flesh of the mango should be firm and light yellow-orange.
• Using the largest holes on a grater, grate the flesh of the mangoes into a large mixing bowl. Keep in mind there is a large flat stone at the mango's center. If your mangos are too ripe to shred, julienne the fruit instead.
• Add the bok choy, scallions, and half of the toasted coconut to the mangos. Toss well to combine.
• Add the dressing and toss again. Do a taste-test - add more soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar. If you prefer more spice, add more chili sauce. If too salty, add more orange juice.
• Divide between two bowls. Sprinkle the peanuts, basil and remaining toasted coconut over the top.

Note: Some people do not realize they’re allergic to mango sap until they encounter either a tingly sensation or rash on their lips. Avoid “mango mouth” by washing the outside of your mangos thoroughly with soap and water.