Thai Green Mango Salad | Tam Mamuang Recipe | Kitchenstagram
Thai Green Mango Salad is a vibrant dish that captures a beautiful balance of sweet, spicy, salty and tangy flavours. When green, unripe mangoes are in season, there’s no better way to enjoy them than in this refreshing salad. Naturally vegetarian and packed with crisp vegetables and fresh herbs, it’s a dish you can savor any time of the day, whether as an appetizer, side dish or even a light meal.
The foundation of the salad is the green mango- firm, tart and slightly nutty in flavour. Its crunchy texture provides the perfect backdrop for the bold flavours of Thai cuisine. The mango is thinly sliced and tossed with a combination of palm sugar, lime juice and Thai chilies, delivering a vibrant kick that awakens the senses. To further enhance the texture, a handful of roasted peanuts or cashews can be added, offering a nutty crunch that contrasts beautifully with the soft mango slices. The result is a dish that is wonderfully refreshing with just the right hint of sweetness and heat.
The beauty of Thai green mango salad lies not only in its flavour but also in its versatility. It’s low in calories and fat, making it a healthy choice. You can serve it alongside crispy fried fish, grilled shrimp, or even shredded chicken for substantial meal.
Every bite of this salad is a lively dance of tastes and textures- the zing of lime, the fiery heat of chilies, the sweet undertone of palm sugar, and the satisfying crunch of fresh vegetables. With minimal ingredients, you get an explosion of flavours that makes this salad a standout dish, perfect for warm weather or anytime you crave something light yet full of character.
Ingredients needed for Thai Green Mango Salad:
Unripe Mango: Choose firm, green mangoes a the base for this salad. Their crisp texture and tart flavour are key. A sharp knife or julienned peeler helps to achieve thin slices, which blends beautifully with other ingredients.
Shallot: Thinly sliced shallot is crucial, the sharpness of the onion cuts through the richness of the dressing.
Fresh Cilantro: Herbs like cilantro brighten the dish, adding a fresh, earthy note. If you like a twist, a little mint or Thai basil bring extra complexity, though the salad shines beautifully with just cilantro.
Thai Red Chilies: A few Thai red chilies introduce a welcome heat.
Lime juice: Freshly squeezed lime juice is key for its bright, acidic flavour. It’s added to the salad, bringing a light and tangy zing to the salad.
Fish Sauce: As the main seasoning, fish sauce adds a deep umami flavour, saltiness and savory depth, that balances the acidity of the lime juice. Opt for a high-quality fish sauce to enhance the dish’s overall taste.
Palm Sugar / Brown sugar: Palm sugar or brown sugar balances the saltiness of fish sauce and the sourness of the lime juice. You can substitute with granulated sugar.
Roasted peanuts: Dry-roasted peanuts add crunch and nuttiness, enhancing the salad’s texture and flavour profile. Alternatively cashews can be used as a substitute. For those with allergies, omitting peanuts entirely or substituting with additional sesame seeds is recommended.
How long can you keep the salad?
It’s best enjoyed this salad fresh. The dressing quickly softens the mango, affecting its crispness. For the best texture and flavour, serve it immediately after preparation rather than letting it sit.
Can I make this salad in advance?
Yes, you can prepare the salad ahead of time. Shred the mango and slice the shallots, then refrigerate them in an airtight container. Keep the dressing separate until you’re ready to serve. Combining everything at the last minute ensures the salad stays crispy, vibrant and fresh.
Ingredients
For the Salad:
1 no. Green Unripe Mango
2 nos. Shallot, thinly sliced
2 tbsp Fresh Cilantro
Toasted Peanuts, for serving
For the Dressing:
5-6 nos. Fresh Red Chili
2 tbsp Palm sugar
2 tbsp Fish Sauce
2 tbsp Lime juice
Preparation
- Step 1: Peel off the skin of the mango using a peeler or knife. Hold the mango in one hand and make sure your fingers are tucked away, hack away the mango using your knife until you get lots of vertical cuts, shave the top layer, you’ll get lots of julienned slivers. Repeat until all you’re left with is the seed. Alternatively you can use zigzag peeler or julienne slicer.
- Step 2: In a mortar, pound the chilies until there is no more big chunks, then add the palm sugar and pound until it’s a muddy paste.
- Step 3: Then transfer the pounded chili and palm sugar in a mixing bowl. Stir in fish sauce and lime juice.
- Step 4: Then add julienned mango and sliced shallots and stir to combine.
- Step 5: Transfer the salad in a serving platter. Sprinkle some chopped fresh red chili, chopped cilantro and toasted peanuts over the top and serve. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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