Description
Thai Green Mango Salad, also known as Yam Mamuang, is a refreshing and flavorful Thai dish. It features crisp, unripe mangoes combined with a spicy, sweet, and sour dressing, often garnished with peanuts. This no-cook salad is quick to prepare and perfect as a starter, side dish, or light meal.
Ingredients
Scale
- 2 medium-sized green (unripe) mangoes, peeled and julienned
- 1 small red onion or shallot, thinly sliced
- 1 small red bell pepper, julienned (optional)
- 1 small carrot, grated or cut into thin matchsticks (optional)
- 1 cup bean sprouts, rinsed and drained or ½ cucumber, julienned
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tablespoons fresh mint leaves, chopped (optional)
- 2 tablespoons roasted unsalted peanuts, roughly crushed for garnish
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
- 1 tablespoon sweet chili sauce (optional)
- 1 small garlic clove, minced or grated
- 1–2 Thai red chilies, finely chopped
- 1 teaspoon sesame oil (optional)
Instructions
- Prepare the mango: Peel firm, unripe green mangoes. Julienne them into thin strips.
- Slice the vegetables: Thinly slice the red onion or shallot. Julienne the bell pepper and carrot. If using cucumber, slice it into thin strips. Rinse and drain bean sprouts.
- Make the dressing: In a bowl, combine lime juice, fish sauce, and brown sugar. Stir until dissolved. Add minced garlic and chopped chilies. Mix in sweet chili sauce and sesame oil if using.
- Combine the salad: In a large bowl, mix the julienned mango, sliced vegetables, and fresh herbs. Pour the dressing over the salad. Toss gently until everything is coated.
- Garnish and serve: Sprinkle crushed roasted peanuts over the salad. Serve immediately at room temperature or chilled.
Notes
- Use firm, tart green mangoes for the best flavor.
- Adjust the amount of chili to control the spice level.
- Palm sugar can be used instead of brown sugar for a richer taste.
- For a vegetarian or vegan version, substitute fish sauce with soy sauce or tamari and ensure sweet chili sauce is animal-product-free.
- Add protein like grilled shrimp, chicken, or tofu to make it a main course.
- Other crunchy toppings include cashews or sesame seeds.
- Ingredients can be prepped ahead, but toss with dressing just before serving to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: Approx. 150-200 (will vary based on optional ingredients and exact quantities)
- Sugar: Approx. 15-20g
- Sodium: Approx. 800-1200mg (highly dependent on fish sauce)
- Fat: Approx. 5-10g
- Saturated Fat: Approx. 1-2g
- Unsaturated Fat: Approx. 4-8g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-35g
- Fiber: Approx. 3-5g
- Protein: Approx. 2-4g
- Cholesterol: Approx. 0-5mg
Keywords: Thai Green Mango Salad, Yam Mamuang, spicy green mango salad, sour mango salad, authentic Thai salad, unripe mango salad, fresh mango salad, quick Thai salad, healthy mango salad