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Thai Green Mango Salad

zigzag peeler

Use a zigzag peeler to julienne (cutting to long thin strips) the mango

Thai Green Mango Salad Recipe

Use a mortar and pestle to pound the ingredients. If your mortar and pestle is not big enough, pound in batches and transfer to a large salad bowl for tossing. Season the salad dressing to taste accordingly - it should be a balance of hot, salty, sour and sweet.

Serves: 4

Prep Time: 20 mins


  • 2 Thai green (unripe) mangoes peeled
  • 1 garlic clove peeled
  • 2 tbsp roasted peanuts (or cashews)
  • 10 Thai dried shrimps or substitute with 3 tbsp Japanese baby dried shrimps
  • 3 chilli padi (bird's eye chilli) sliced thinly (to taste)
  • 4 shallots peeled & sliced thinly
  • 1 raw long bean ends trimmed; sliced to 5 cm (2 inch) length
  • 4 tbsp gula melaka syrup or melt 40 grams finely chopped gula melaka (low heat) in a saucepan with 3 tbsp water; or dissolve 3 tbsp honey in 1.5 tbsp water
  • 2.5 tbsp Thai fish sauce to taste; different brands vary in saltiness
  • 1 Thai lime (or two normal ones) halved & seeds removed
  • 5 cherry tomatoes halved
  • coriander for garnishing


  1. Julienne mango using a knife, zigzag peeler or a mandoline slicer. If not using right away, soak in ice water for a few minutes, then drain and pat dry with paper towel before tossing.
  2. Add garlic, peanuts, dried shrimps, chilli padi, shallots, long beans, honey and fish sauce to mortar. Squeeze lime juice and add in the lime rind. Pound with pestle to gently crush the ingredients to release their flavours, about a minute.
  3. Add cherry tomatoes and mango. Pound gently until tomatoes are softly crushed, moist but still in tact. Toss to coat evenly. Remove lime rind. Transfer to serving plate and garnish with coriander.

Leave a Comment

14 Responses to “Thai Green Mango Salad”

  1. B — July 23, 2013 @ 12:28 am

    Flavourful and crunchy, very delicious appetizer!


  2. Kimmy — July 23, 2013 @ 9:45 am

    Hi, I love Asian salads. This is one of them. Yours is so delicately prepared. Nice and thanks for sharing.


  3. Jac — July 23, 2013 @ 10:49 am

    Awesome! Where do you buy your zigzag peeler in Singapore?


    • wiffy replied: — July 23rd, 2013 @ 11:20 am

      Hi, I got mine from the demo booths at Isetan Scotts.


  4. Little Corner of Mine — July 24, 2013 @ 12:58 pm

    Looks refreshing and delicious! Love Thai mango salad!


  5. sminty@themoodkitchen — July 24, 2013 @ 1:24 pm

    This is a must-eat dish for me whenever I go Bangkok. Yours look super flavourful and yummy!


  6. Angie@Angie's Recipes — July 24, 2013 @ 5:28 pm

    A lovely summer salad!


  7. Wandering Chopsticks — August 6, 2013 @ 1:29 am

    My mouth is literally salivating at the tart/sweet flavor of this salad. Sounds so good in the middle of summer right now.


  8. Jan — September 1, 2013 @ 8:57 pm

    Hi, may I know where to get Japanese dried shrimps? Thanks


    • wiffy replied: — September 1st, 2013 @ 11:44 pm

      I got mine from NTUC finest. I think you can get it at the Japanese dried foods section of most supermarkets.


  9. Embrace — September 13, 2013 @ 3:57 pm


    I’m addicted to your blog and have benefitted a lot, thanks! I’ve found your blog while searching for Teochew style steamed fish maybe 2 years ago…

    Loved the presentation of your Thai mango salad, kudos to ya. This is an appetizer which both my wife and I loved albeit she like it with less heat and I like it real fiery hot. I made it a bit differently though, instead of pounding in mortar and pestle (“Tam” in Thai), I toss/mix the ingredients in a salad bowl (“Yam” in Thai). Hence the Thais call it “Yam Mamuang”.

    I noticed that shops / restaurants (e.g. Diandin Leluk @ Golden Mile Complex, Beach Rd) that sells this salad need not put a lot of chili to make the salad burning hot… and I’ve to like use almost 20 bird’s eye chili (finely sliced & unseeded so you’ll actually eat the chili bits!!!) or 10 over of them plus 1 or 2 more tbsp of dried hot Thai chili powder (Raitip brand, available @ NTUC) to attain similar effect. Any advise or are there any secrets on this?




    • wiffy replied: — September 14th, 2013 @ 1:39 pm

      Hi Embrace, it sounds to me that you know more about Thai cooking than me :) wow, 20 bird’s eye chilli?! Even with 3-5 chilli, my salad is already very hot to me, and I have been known to have a pretty good threshold for spicy foods. I’m not sure whats their secret to make the salad burning hot, have you tried spicy hot oil “la Yu” (the Japanese type). Sometimes I like to sneak a bit of that into food to up their spiciness.


      • Embrace replied: — September 14th, 2013 @ 9:03 pm

        Greetings Wiffy!

        Haha, you flattered me. I don’t know a lot about Thai cuisine, just that I’m inquisitive and like to read a lot and learn how to cook. I’m a novice at cooking but I really loved foods and many kinds of them (especially hot & spicy stuffs), all thanks to the being a Singaporean and I’m proud to say eating is our national past time LOL!

        I did also consult my dad (we’re both foodies) on the “heat level” issue of chilies and he told me that ingredients sold to restaurants are different grades from those we can get our hands on in supermarkets, that’s why they have better chilies, fishes & beef steaks etc… no sure how true it is though. I know “La Yu” but I’ve not tried the in the salad yet cos its not gonna be hot enough for me. I think I gotta go buy a bottle of pure capsaicin essence oil (if there’s any around)… I seriously have a very high level of threshold for spicy foods.

        I hope one day I can write a food blog like you too, let’s 加油!


  10. Sarah & Arkadi — December 1, 2013 @ 11:31 am

    We absolutely love green mango salad! We have tried it also in Thailand! It’s very refreshing!