Recipe by: Thitima Jum Helena

Source: Various websites and Thitima’s personal experience

thai mango salad


thai mango salad ingredients

  • 2 Tbsp small dried shrimp, extra for garnish
  • 1 small red Thai chili, cut fine
  • 4 cloves garlic, minced
  • ½ red onion, minced
  • 7 small, green unripe Thai (small  green) mangoes, see photo (about 700 g)  peeled and julienned
  • 1 green bean, trimmed and cut  into 2″ lengths
  • 12 grape tomatoes, halved
  • 1 ½ Tbsp fish sauce
  • 2 Tbsp fresh lime juice
  • 4 tsp palm sugar or brown sugar (dissolved in boiling water)
  • ½ cup roasted unsalted peanuts or cashews, chopped
  • Coriander for garnish


thai mango salad instructions

  • Using a mortar and pestle, pound shrimp until coarsely ground; transfer to a small bowl and set aside.
  • Place the chilies, garlic, and red onion in the mortar and pound until bruised.
  • Working in three batches, add mangoes and pound, using a spoon to combine, until softened slightly, 2–3 minutes.
  • Transfer mixture to a large bowl.
  • Add green beans and tomatoes to mortar and lightly pound them to extract juices; stir in fish sauce, lime juice, and sugar.
  • Transfer to bowl with mango mixture. Toss to combine.
  • Transfer to a serving bowl and garnish with crushed dried shrimp, peanuts (or cashews) and coriander leaves.

Download PDF here:Thitima Jum Helena Thai Mango Salad