Easy Thai Mango Salad

The mango tree in my in laws place is slowly ripening but few of them didn’t survive the crazy wind over the weekend and dropped! I picked them up and they were still green and firm so I thought I’ll make Thai mango salad. The salad can be a great side dish. Very much like Thai papaya salad, both of them share pretty much the same features – sweet, sour, and spicy. In terms of ingredients, you can pretty much make your own version of Thai mango salad. The standard version is always a mixture of thinly sliced unripe mango with roasted peanuts, dried shrimps, shallots, and chopped bird’s eyes chilies.

  • 400g mangoes
  • 2 shallots, thinly sliced
  • 2-3 red bird’s eye chilies
  • 3-4 tbsp fish sauce
  • 4-5 tbsp lime juice
  • 20g dried shrimps
  • 40g peanuts, toasted
  • 3-4 tbsp palm sugar
  • a handful of coriander (optional).
  1. Peel the green mango and use a mandoline slicer to slice them then thinly shred them using sharp knife.
  2. Soak the mango in ice cold water to make it crispy.
  3. Slightly crush the chilies, shallots, dried shrimps and peanuts in a mortar. Then, put in fish sauce, lime juice, and palm sugar. Mix well.
  4. Pour in the above mixture into the sliced mango. Mix well.
  5. Garnish with some toasted peanuts and coriander (optional). Serve as a side dish.

” I am submitting this post to Asian Food Fest ( Thailand ) – November Month hosted by Lena of frozen wings

Latest Comments
  1. Zoe

    This is lovely…

    Love the sweet, salty and tangy taste of this mango salad. This will be a nice Asian appetizer.


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