Thai Green Mango Salad Recipe - Quick, Healthy, and Flavor-Packed

When the weather turns warm or you're just in the mood for something light, zesty, and bursting with flavor, a Thai Green Mango Salad is a perfect choice. This dish combines crisp green mangoes with bold Thai flavors—sweet, sour, salty, and spicy - all in one refreshing bowl.

Whether you’re serving it as a side, a starter, or a light main, this salad is sure to brighten your table and excite your taste buds. Here’s how to make this deliciously sweet and tangy dish at home.

What is Thai Green Mango Salad ?
Thai Green Mango Salad (known locally as "Yam Mamuang") is a popular dish in Thai cuisine made from unripe, green mangoes. Unlike ripe mangoes, green mangoes are firm and tart, making them ideal for savory salads.

The flavor profile is a beautiful balance:

• Sweet from palm sugar or brown sugar
• Sour from lime juice
• Salty from fish sauce or soy sauce
• Spicy from chilies

Ingredients You’ll Need
Here’s a simple list of ingredients, most of which are easy to find at any Asian grocery store or well-stocked supermarket:

For the Salad:

• 2 medium green mangoes (firm and unripe)
• 1 small carrot (optional, for added crunch and color)
• 1 small red onion or shallot, thinly sliced
• 1-2 red chilies, finely sliced (adjust to your heat preference)
• A handful of fresh cilantro, chopped
• A handful of mint leaves (optional, but refreshing!)
• 2 tablespoons of roasted peanuts, crushed
• 1-2 tablespoons of dried shrimp or roasted cashews (optional, for authentic texture)

For the Dressing:

• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon palm sugar (or brown sugar)
• 1 teaspoon rice vinegar (optional, for extra tang)
• 1 clove of garlic, minced

Instructions

Step 1: Prepare the Mango
Peel the green mangoes and shred them using a julienne peeler, mandoline, or sharp knife. You want long, thin strips that will soak up the dressing nicely. If using carrots, julienne those too.

Step 2: Mix the Dressing
In a bowl, combine lime juice, fish sauce, palm sugar, vinegar (if using), and minced garlic. Stir until the sugar dissolves completely. Taste and adjust: Add more lime juice for tang, sugar for sweetness, or fish sauce for saltiness.

Step 3: Assemble the Salad
In a large mixing bowl, combine the shredded mango, sliced onions, chilies, herbs, and (if using) dried shrimp. Pour the dressing over the salad and toss well to coat everything evenly.

Step 4: Finish with Crunch
Top the salad with crushed peanuts and extra herbs for garnish. Serve immediately for the best crunch and flavor.

Tips & Variations

• Protein boost: Add grilled shrimp, shredded chicken, or tofu for a more filling version.
• No green mango? Try using green papaya or even tart apples as an alternative.
• Make it vegetarian: Swap fish sauce with soy sauce or tamari and skip the dried shrimp.

Serving Suggestions
This salad pairs beautifully with Thai grilled meats, sticky rice, or even as a fresh contrast to spicy curries. It’s perfect for picnics, barbecues, or as a refreshing side dish to your regular weeknight meals.