Thai green mango salad recipe

Ingredients

• 1 mediumgreen unripe mango
• 4 smallshallots
• 3 tbsproasted peanuts, crushed
• 2ripe red bird’s eye chillies
• ½ inchginger
• 1 tbsphoney (or maple syrup or agave for a vegan option)
• 1 tspsoya sauce
• 2 tbspcoriander leaves (or ½ tsp fresh basil leaves or kaffir lime leaf)
• to tastesalt

Instructions

1. 1

   Wash and peel

   Wash the mango, then peel off its green skin.

2. 2

   Shred the mango

   Use a zigzag peeler or julienne slicer to cut the mango into strips.

3. 3

   Cut thin strips

   If you do not have a peeler or slicer, slice the mango thinly and cut the slices into narrow strips. Do not grate it, as grated mango will lose its crunch.

4. 4

   Chop the shallots

   Peel and chop the shallots.

5. 5

   Grind the dressing

   Grind the red chillies, ginger, honey, soya sauce and coriander leaves together.

6. 6

   Adjust the heat

   Add a little water if needed. For a milder dressing, slit the chillies and remove their seeds before grinding; it will still be spicy, but less so.

7. 7

   Mix and serve

   Gently mix all the ingredients in a bowl and serve.

What is Thai green mango salad?

It is a sharp, crunchy salad built around unripe mango, with a dressing that brings together chilli, ginger, herbs, sweetness and soya sauce. Thai green mango salads sit within a broader Southeast Asian tradition of balancing sour, hot, sweet and savoury flavours.

This version keeps the ingredient list short and vegetarian. The mango stays in strips rather than being grated, so it holds its crunch against the crushed peanuts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 6g protein, 32g carbs, 7g fat.

The mango and honey provide most of the carbohydrates, while the peanuts contribute much of the fat and some protein. Serve the salad alongside a protein-rich dish such as tofu or edamame and a portion of rice for a more balanced plate.

Choose a firm mango

Mango: Pick an unripe fruit that feels firm and has pale, crisp flesh. A ripe, soft mango will be sweeter and can turn mushy when cut or mixed.

Peanuts: Roasted peanuts add a toasty flavour and a little crunch. Crush them before adding so they are easy to mix through the salad.

Keep the strips crisp

Cutting: A julienne slicer or zigzag peeler makes neat strips, but a knife works well too. Slice the flesh thinly first, then cut it into narrow strips.

Avoid grating the mango: The fine pieces can release juice and lose the firm texture that makes this salad refreshing.

Adjust the chilli dressing

Heat: Bird’s eye chillies are potent, so remove the seeds before grinding if you want a milder dressing. The salad will still have some warmth.

Consistency: Add only a little water if the ground dressing needs loosening. Mix it in gradually so the mango is coated rather than swimming in dressing.

Balance the flavours

Sweetness: Honey offsets the tartness of the unripe mango, while soya sauce adds savoury depth. Maple syrup or agave can replace the honey for a vegan version.

Herbs: Coriander is the recipe’s main herb. Fresh basil leaves or kaffir lime leaf are listed as alternatives, so use whichever option you have to hand.

Serve it straight away

Timing: The salad takes about 15 minutes to prepare and needs no cooking. Mix the ingredients gently and serve soon after dressing, while the mango remains crisp.

To serve: Offer it as a side with rice, noodles or a simple vegetable dish. It also works as a light lunch, with an extra portion of peanuts if you want more substance.

Recipe notes & tips

• Choose a mango that is firm enough to cut cleanly into strips.
• Use a sharp knife if you are cutting the mango by hand.
• Remove chilli seeds before grinding if you prefer less heat.
• Add water to the dressing a little at a time so it does not become too thin.
• Fold the ingredients together gently to help the mango keep its shape.
• Taste before serving and adjust the salt to your liking.

Variations

• Vegan dressing: Replace the honey with maple syrup or agave.
• Milder chilli: Remove the seeds from the chillies before grinding.
• Herb swap: Use fresh basil leaves or kaffir lime leaf instead of coriander.
• More crunch: Sprinkle extra roasted, crushed peanuts over the salad just before serving.
• Softer heat: Use one bird’s eye chilli instead of two.

Common mistakes to avoid

• Using ripe mango: It can turn soft; choose an unripe, firm fruit for crisp strips.
• Grating the mango: The fine shreds can become soft; slice and julienne it instead.
• Adding too much water: A thin dressing can pool at the bottom; loosen it a little at a time.
• Leaving chilli seeds in: The dressing may be hotter than intended; remove the seeds for a milder result.
• Mixing too roughly: The strips can break; toss everything together gently.

How to store

For the best crunch, serve the salad as soon as it is mixed. If needed, refrigerate leftovers in an airtight container and eat within a day; the mango may soften as it sits. This salad is served cold, so reheating is not recommended.

Frequently asked questions