Ingredients
Units
Scale
- 2-3 large mangos, peeled and pitted
- 1 20-ounce can lychees
For the Thai sauce:
- 1 cup sweet chili sauce
- Juice from one lime
- 2 large garlic cloves, pressed
- 1 Thai chili pepper, seeded and finely chopped
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped
Garnish:
- Dry toasted unsweetened coconut flakes
- More chopped peanuts
Instructions
Thinly slice the mangos and place them in a large mixing bowl. Drain the can of lychees and add them to the bowl. Set aside.
To make the Thai sauce:
In a small mixing bowl, combine all of the ingredients and stir well.
To assemble:
Toss the Thai sauce into the mango and lychees, coating well. With each serving, garnish with toasted coconut flakes and sprinkles of peanuts.
- Prep Time: 15 min
- Category: Salads
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1
- Calories: 264
- Sugar: 58 g
- Sodium: 555 mg
- Fat: 2 g
- Carbohydrates: 63 g
- Protein: 2 g
