Thai Green Mango Salad

Be the first to rate

(No Ratings Yet)

Loading...

A bright, crunchy Thai salad made with shredded unripe mango tossed in a punchy lime-fish sauce dressing with toasted peanuts and dried shrimp. It hits all the classic Thai flavor notes in one bowl: sour, salty, sweet, and spicy with a satisfying crisp bite.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 16 gSugar
• 8 gProtein
• 780 mgSodium
• 360 mgPotassium
• 65 mgCalcium
• 1.6 mgIron
• 34 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the salad

• 2 large firm green (unripe) mangoes, about 600 g total
• 1/3 cup dried shrimp, rinsed
• 1/3 cup roasted unsalted peanuts, roughly chopped
• 6 cherry tomatoes, halved
• 4 Thai bird's eye chilies, thinly sliced
• 3 shallots, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tablespoons fresh mint leaves, torn

For the dressing

• 1/3 cup freshly squeezed lime juice (about 3 limes)
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar, finely chopped (or brown sugar)
• 1 garlic clove, finely minced

Directions

1. Peel the green mangoes with a vegetable peeler, then shred the flesh using a julienne peeler, mandoline, or sharp knife into long thin strips; place in a large mixing bowl.
2. Heat a small dry skillet over medium heat and toast the dried shrimp for 1 to 2 minutes until fragrant and lightly golden; let cool, then roughly chop.
3. In a small bowl, whisk the lime juice, fish sauce, palm sugar, and minced garlic together until the sugar fully dissolves; taste and adjust so the dressing is boldly sour, salty, and slightly sweet.
4. Add the toasted shrimp, sliced chilies, shallots, cherry tomatoes, and cilantro to the bowl of shredded mango.
5. Pour the dressing over the mango mixture and toss gently with clean hands or tongs until everything is evenly coated and the mango glistens.
6. Transfer the salad to a serving plate or shallow bowl and sprinkle the chopped roasted peanuts and torn mint over the top.
7. Serve immediately as a starter or alongside grilled meats and sticky rice for a refreshing contrast.

Cook’s Notes

• Choose mangoes that are very firm, pale green, and smell faintly resinous; ripe yellow mangoes will turn mushy and overly sweet.
• Toast the peanuts briefly in a dry pan just before using to amplify their nutty aroma.
• Adjust the chilies to taste: leave the seeds in for serious heat or remove them for a milder salad.
• Dress the salad right before serving so the mango strips keep their crisp texture.
• For a vegetarian version, swap the fish sauce for soy sauce or Thai soy seasoning and skip the dried shrimp.

You might also like

Asian

Thai Yellow Curry with Chicken and Potatoes

Desserts

Thai Ruby Water Chestnuts in Sweet Coconut Cream

Asian

Southern Thai Fermented Fish Curry

Asian

Thai Mixed Vegetable Stir-Fry