Spicy Green Mango Salad

Ingredients:

• 3 tablespoons unsweetened coconut flakes
• 3 tablespoons well-stirred spicy jinisang bagoong paste (shrimp paste, Barrio Fiesta brand)
• 2 tablespoons freshly squeezed lime juice, or more, to taste
• 1 teaspoon fresh red Thai chili pepper, thinly sliced
• 1/4 tsp coarse salt + more to taste
• 4 cups peeled green mango or tart green apple, cut into 1/4 x 3-inch sticks.
• 3 tablespoons store-bought Thai or Vietnamese deep-fried shallots or fried onions

Preparation:

1. Preheat oven to 350°F (175°C). Spread the coconut in a single layer on a small baking sheet and bake, stirring frequently, until crisp and golden, 3–5 minutes. Set aside to cool.
2. In a large bowl, combine shrimp paste, lime juice, chili and salt.
3. Add mango and stir (ideally with gloved hands) until well coated. Season with salt and lime juice, then sprinkle with coconut flakes and fried shallots.