Thai Green Mango Salad
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.
Servings: 1
Ingredients
- 1 ½ tablespoons fish sauce
- 1 ½ tablespoons palm sugar
- Thai chili flakes to taste
- 1 green mango green, firm, and sour
- 3 shallots
- 1 handful roasted peanuts
- 1 handful crispy fried shallots optional
Instructions
- 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.
- Peel the mango and rinse. Then, use a knife to cut the flesh into thin slices into a large bowl.
- Peel the shallots and thinly slice them.
- Add the shallots, roasted peanuts, and dressing to the shredded mango. Toss until everything is well-mixed.
- Top with crispy fried shallots and serve immediately.
Notes
- 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.
- Make yum mamuang when ready to serve, so that everything is still fresh and crunchy.
- You can adjust the level of heat, sweetness and saltiness to your taste.