Mango Coconut Ramen
Cold ramen is a real thing in Japan, where it is called hiyashi chuka, and in Thailand there is a long tradition of pairing tropical fruit with coconut milk in ways that are either dessert or not dessert depending on the context, which is a flexible position that I respect. This bowl lands somewhere between those two traditions: chilled ramen noodles in a coconut-mango sauce, sweet and slightly tart from the lime, with fresh mango on top and toasted coconut for crunch. It is technically a dessert ramen but it also works as a summer lunch, and the line between those two things becomes less important when it is ninety degrees outside and you want something cold and substantial and tropical. The coconut milk is the base of the sauce, thinned with lime juice and a little honey until it is pourable rather than thick. The mango is the star. The noodles are the delivery mechanism, and they are a very good delivery mechanism.
Mango falls to cream—Coconut pulls the noodle down—Summer has no plans
Let Me Tell You...
The argument for sweet ramen is the same argument for any dessert that borrows a savory technique: noodles carry sauce and texture in a way that most dessert components do not, and when the sauce is coconut milk with mango and lime the result is something you can eat out of a bowl without feeling like you are doing something wrong.
Thai desserts already operate this way, with sticky rice and sliced mango in coconut milk being one of the most canonical combinations in Southeast Asian cooking.
This is that idea stretched slightly further, with the sticky rice replaced by ramen noodles and the whole thing served cold.
Do not let them sit in the strainer.
Sticking is the enemy of a good cold noodle bowl.
The coconut-mango sauce is simple enough that calling it a recipe feels slightly pretentious: full-fat coconut milk, blended with half a ripe mango, lime juice, a little honey, a pinch of salt, and a few drops of fish sauce if you are not keeping this vegan, because the fish sauce adds a savory depth that keeps the whole thing from going cloying.
The blended mango thickens the coconut milk slightly and gives it an orange tint and a fruit-forward flavor that carries through every bite.
You thin it with more lime juice if it is too thick, more coconut milk if it is too tart.
The fat is what makes the sauce coat the noodles properly.
Lite coconut milk produces a watery sauce that slides off.
The mango on top should be a different mango than the one in the sauce: sliced into clean cubes or long wedges rather than blended, so you get both the smooth sauce and the fresh fruit texture in the same bowl.
Ataulfo mangoes, the small yellow ones, are the best choice because they are fiber-free and completely smooth when sliced, which makes the eating experience more elegant.
Tommy Atkins mangoes, the large red ones that are everywhere, work but have a fibrous texture that is less pleasant here.
The noodles will absorb the sauce over time and the sauce will thicken in the refrigerator.
Toasted coconut goes over the top for crunch and because toasted coconut smells good enough that it improves any bowl it touches.
Fresh mint, torn, provides a cool, herbal note that cuts through the richness of the coconut milk and makes the whole thing taste more refreshing than it already is.
A final squeeze of lime before the first bite is not optional.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- One 13.5-ounce can full-fat coconut milk
- 2 ripe Ataulfo or other ripe mangoes, divided (1 for sauce, 1 for topping)
- 3 tablespoons fresh lime juice (about 2 limes), plus lime wedges for serving
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon kosher salt
- 1/2 cup unsweetened shredded coconut, toasted in a dry pan until golden
- Fresh mint leaves, torn, for serving
Preparation
- Toast shredded coconut: Spread in a dry skillet over medium heat and stir constantly for 3-4 minutes until golden. Transfer to a bowl immediately to stop cooking. Set aside.
- Bring a large pot of salted water to a boil. Cook ramen noodles for 2 minutes until just tender. Drain and rinse immediately under cold running water, tossing gently, until completely chilled. Drain well and set aside.
- Make coconut-mango sauce: Peel and roughly chop half of one mango. Combine in a blender with coconut milk, lime juice, honey, and salt. Blend until completely smooth. Taste and adjust with more lime juice for tartness or more honey for sweetness. The sauce should be pourable.
- Slice remaining mango into clean cubes or long wedges for topping. Refrigerate the sauce and sliced mango until ready to serve.
- Divide chilled noodles between 2-4 bowls. Pour coconut-mango sauce over the noodles and toss gently to coat. Arrange fresh mango pieces over the top. Scatter toasted coconut and torn mint leaves. Serve immediately with lime wedges.