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Double Mango Salad With Basil and Star Anise(Raw)

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“Mangoes,sour and sweet,fragrant Thai basil,crunchy Brazil nuts,and a spicy-sweet sauce to pull it all together!I like to eat this for a main meal on a 'fruit day'(just veggies and fruit to cleanse and give your digestive system a rest).This is very satisfying even though it's light.The original recipe called for the Brazil nuts to be dehydrated at 115 for 2 days,feel free to make it however you like.If you can't find Thai chiles a pinch of cayenne will work;if you can't find Thai basil any variety will do,even though it will lack the special aromatic taste of Thai basil,it will still be very good.Adapted from the original recipe in Raw Food,Real World by Matthew Kennedy and Sarma Melngailis.Cook time Is prep Time.”
1 salad

Ingredients Nutrition


  1. Peel mangoes .Finely julienne the green mangoes .Sprinkle with about 2 teaspoons of sea salt and set aside about 30 minutes.This is so the salt can soften the mangoes a bit,but if you don't have time it will still turn out ok.
  2. Cut one of the ripe mangoes into thin strips(don't worry about cutting it as thinly as the green ones,as it will be very soft and tend to fall apart).Cut the last mango into chunks and set aside.
  3. Thinly slice the Brazil nuts and toss with the agave and cayenne,adding a pinch of salt if desired.
  4. Thinly julienne the basil.Combine the green mango,the sliced ripe mango,and basil.Add Brazil nuts.Toss to combine.
  5. In a blender combine the remaining mango,chile,lime juice,and star anise.Blend to a smooth puree.
  6. You can spoon a little sauce on each plate before serving the salad if you like;I prefer to toss the dressing and salad together.Do whichever you like.
  7. Garnish with a sprig of basil and a sprinkle of star anise and serve.
  8. If you don't care about it being raw,you can toast the nuts(carefully-they burn easily)at about 300 in the oven,stirring occasionally.

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