Using the thick slicer cutting, guide pieces of green mango through, 3 sec/thick slice/cutter then tip into a large mixing bowl.
Dry toast the coconut, stirring as needed until golden and fragrant, then add to the mango.
Meanwhile, roast the peanuts (even if you purchased roasted peanuts) 20 minutes on 160°C, then cool.
If you are ready to serve, add the remaining salad ingredients to the bowl and give it a quick toss. We did serve with pan fried tenderloins to make a complete meal, no complaints.
Place all dressing ingredients except boiling water into the Thermomix bowl and blend 20 sec/speed 10. Check the consistency, if you need to thin it out a little, add the boiling water and blend again. Remove from bowl pour over the salad when ready to serve.
To make this salad ahead of time, grate the mango and place in a covered container in the refrigerator. Toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then before serving, simply assemble the salad and bring together. Don't forget the obligatory lime wedge...necessary for more than just good looks.