Raw Coconut Mango Pad Thai

Depending on your preference, avocado can be substituted for coconut. Both will impart a rich, creamy texture and a good dose of healthy fats.

Serves 6

What You Need:

  • 3 cups mango, peeled and seeded 
  • 3 cups soft young coconut (or substitute firm avocado) 
  • 3 cups cucumber, seeded 
  • 3 tablespoons lime juice
  • 1/2 teaspoon Celtic salt
  • 3 red jalapeno peppers, finely julienned
  • 6 leaves of mint, cut into long fine strips
  • 1/2 pound arugula (garnish)
  • 1 tablespoon sesame seeds (garnish)

What You Do:

  1. Cut mango, coconut, and cucumber into long, thin julienne strips, resembling noodles. Combine the remaining ingredients and toss gently with the noodles. To serve, arrange arugula on individual plates and pile each with a serving of Pad Thai. Sprinkle with sesame seeds and serve.

Click here for more delicious recipes:
Thai Vegetable Curry
Coconut Curry Biscuits
Vegetarian "Fish" Sauce

More Recipes

Easy Vegan Apple-Raisin Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping takes fall-favorite fruit to a new level. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

Vegan Lemon Glaze

This delicious glaze makes a wonderful topping for gingerbread, and works great as a dipping sauce for fresh fruit.
Read More »

Vegan Blueberry-Orange Bundt Cake

Orange juice and blueberries are the perfect fruit pairing for this sweet cake.
Read More »

Vegan Lemon Poppy Seed Cookies

These flavorful, chewy gems are an instant hit with everyone who indulges in them.
Read More »

Vegan Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream

Fresh and sun-dried tomatoes transform into a tasty sauce for these addicting enchiladas.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »