Thai Green Mango Salad | Yum Mamuang | ยำมะม่วง

This Thai Green Mango Salad uses green, unripe mango, known for its crunch and tangy flavor. The mango slices are tossed in a bold Thai-style dressing made of fish sauce, palm sugar, and chili flakes. Ready in 15 minutes, this dish will delight your taste buds with its flavors and textures.

Thai Green Mango Salad | Yum Mamuang

Yum mamuang or Thai green mango salad is a flavorful summer dish that is enjoyed throughout the year in Thailand (because it always feels like summer here!). It uses unripe mango, usually any type that is sour (yes, there are unripe green mangoes that are sweet) to make the salad lively and refreshing.

While eating green mangoes is probably not a thing in the Western world, it is a very common thing in Thailand. We enjoy sour green mangoes as a snack on their own, with condiments, in salads, and in sauces/dressings for other main dishes.

In this salad, unripe sour green mango slices are combined with a dressing of fish sauce, palm sugar, and chili flakes. Then, there are also sliced shallots, roasted peanuts, and crispy fried shallots for additional, fun textures and flavors.

You'll notice that we're not using lime juice in this recipe because we're already using sour mango. I personally think the tangy flavor from the mango itself works really well. If you use lime juice to add sourness, its scent can be overpowering.

Why We Love This Recipe

This Thai-style mango salad is healthy, delicious, and super easy to put together. You can whip it up in just about 15 minutes.

Also, it's one of those dishes, you don't need to do a lot of cleaning after making it.

This dish works great as a light lunch, dinner, or a side to meaty dishes such as Thai grilled pork neck, Thai pork toast, and airfried pork wontons.

If you want to make it a substantial meal, you can add cooked chicken, shrimp, salmon, or even boiled eggs.

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

• Fish Sauce: Use any brand you have, but the Abalone brand fish sauce is the one I highly recommend. It just smells delicious!
• Palm Sugar: When making a Thai salad dressing, it's best to use palm sugar since it dissolves well and gives an umami flavor. You can get it on Amazon here or use another type of sugar or sweetener if you prefer.
• Chili Flakes: Order them online through the link provided or make them yourself following my guide here!
• Green Mango: Pick a firm one so that the texture is crunchy. Also, make sure it's a sour type, as we're not using lime juice in this recipe.
• Shallots: A must in most Thai salads. They some extra flavor and texture to yum mamuang. You can sub them with red onions.
• Roasted Peanuts: Use them for the additional nutty flavor and crunch. Other types of nuts are fine too.
• Crispy Fried Shallots: These are optional but they can really elevate this dish. You can add more than the amount suggested in the recipe and mix them with the salad.

How To Make Thai Green Mango Salad

1. Start by making the dressing. Mix fish sauce, palm sugar, and Thai chili flakes in a small bowl. Make sure the sugar is fully dissolved. Then, set aside.

2. Peel the mango and rinse. Then, use a knife to cut the flesh into thin slices into a large bowl.

3. Peel the shallots and thinly slice them.

4. Add the shallots, roasted peanuts, and dressing to the shredded mango. Toss until everything is well-mixed.

5. Top with crispy fried shallots and serve immediately.

Tips

1. You could use a julienne peeler with the mango, but I recommend cutting it with a knife. A julienne peeler may create mango shreds that are too thin, which will also make them soft and soggy. Thicker slices tend to retain the crunchiness better.
2. Make yum mamuang when ready to serve, so that everything is still fresh and crunchy.
3. You can adjust the level of heat, sweetness and saltiness to your taste.

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