Thai Green Mango Salad (ยำมะม่วง)
This Thai Green Mango Salad (Yum Mamuang) bursts with flavor and comes together in minutes. It pairs well with different types of protein from shrimp, fish, and chicken for a light yet satisfying meal packed with texture and zing.
What is Mango Salad Made of?
Green mango : Look for mangoes with green skin and a firm texture—the inside should be off-white and sour. In U.S. grocery stores, you might end up with mangoes that have a slight yellow tint inside. That’s okay as long as they’re still somewhat sour and crisp.
Fish sauce : This adds the signature salty, umami depth that balances the sourness of the mango and the tang of the lime.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no cost to you. I only recommend products I believe will be helpful to you. If you decide to purchase products through my links, please know that I truly thank you.
Coconut sugar : A natural sweetener that adds gentle caramel notes and helps round out the sharp edges of the dressing.
Fresh lime juice : For brightness and acidity—it ties all the flavors together and enhances the mango’s tartness.
Shallots or red onion: Thinly sliced for a mild, zesty crunch. Shallots are more traditional, but red onion works great too.
Roasted cashew nuts or peanuts : These add a nutty crunch that contrasts beautifully with the soft mango and juicy dressing. Both are delicious, so use your favorite or what you have on hand.
Optional: Shrimp paste (kapi) : A small amount of shrimp paste can add a deeper, funkier umami flavor. It’s optional but I really like it :D.
Protein that Pair Well with Mango Salad?
Dried shrimp (goong haeng)
A traditional topping that adds a salty, umami punch and chewy texture. Just a small handful goes a long way.
Garlic shrimp or boiled shrimp
Both are quick, easy options that soak up the dEasyressing beautifully and add a juicy bite to every forkful.
Crispy fried fish snack
Made popular internationally when Lisa from BLACKPINK mentioned it in an interview—it’s crunchy, savory, and delicious with green mango.
Thai-style fried fish
The crispy texture and mild flavor of fried fish work perfectly with the tart salad. I’m sharing my go-to method in this recipe!
Grilled or fried chicken
Serve the salad alongside grilled or fried chicken for a complete and refreshing meal. It’s a great way to balance the richness of the meat with something light and zesty.
Related Recipes
- Thai Crunchy Salad with Ginger Peanut Dressing
- Easy and Fresh Mango Salsa
- Yum Woon Sen : Thai Glass Noodle Salad
- Sticky Rice
Thai Green Mango Salad (ยำมะม่วง)
Ingredients
Thai Green Mango Salad Main Ingredients
- 1 green mango
- 2 shallots or half red onion
- 2 Thai chilies or 1/2 -1 tsp chili flakes
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 1/2 tbsp coconut sugar
- 1/4 cups roasted peanuts or cashew nuts
For Fish Fried (Optional or Use Protein of Choice )
- 1 lb fish fillet any white fish works. I used tilapia.
- 1/2 cup all purpose flour
- 1/4 cup corn starch
- 1/4 cup rice flour
- 1 tsp baking powder
- 1 tsp salt
- Oil for frying
Optional for Garnishes
- 1 tbsp chopped cilantro
- 1/2 red bell pepper (julienne)
- 1 tbsp crispy fried shallots
- 1 tbsp mint
Instructions
Make the Mango Salad (by itself)
- Peel the green mango and julienne it into thin strips.
- Slice the shallots or red onion and chilies.
- Julienne red pepper and chop cilantro. Combine all the vegetables and mango strips in the large bowl.
- Make the dressing by combining sugar, fish sauce, fresh lime juice, and chop chiles in a small bowl. Stir until the sugar dissolves. Toss the dressing into the mango bowl.
- Transfer to a serving plate and top with the roasted nuts and your choice of protein like dried shrimp or crispy fried fish. Serve immediately and enjoy!
Make Fried Fish (Optional)
- In a bowl, whisk all-purpose flour, corn starch, rice flour, baking power, and salt.
- Pat the fish fillets dry, then slice them into bite-sized pieces. Optionally, sprinkle with salt and pepper for extra flavor.
- Lightly coat the fish with the flour mixture.
- Fry in medium heat oil about 3 minutes per side, or until golden brown and crispy.
- Add to the mango salad or serve on the side and enjoy!
