Crab & Mango Salad

1 large ripe mango, peeled, pitted & diced
3 tbl lime juice
2 tbl Thai fish sauce or soy sauce
2 tbl Splenda
1/8 tsp red pepper flakes
1 tbl each: chopped fresh cilantro, basil & mint
1/2 c. lite coconut milk
8 oz fresh or imitation crabmeat, flaked
1 large ripe mango, peeled, pitted and chopped
2 tbl shredded coconut

Combine lime juice, fish sauce, Splenda, and red pepper flakes in small bowl, stir to dissolve the Splenda. Add the herbs and coconut milk.

Toss the lime juice mixture with the mango, crab, and shredded coconut. Chill until ready to serve.

4 servings