Sweet, salty, sour and spicy Thai mango salad is often served as appetizer.



 
It is so refreshing to have salad, any kind of salad during long hot summer months and this Thai mango salad, is simply delicious!

What is Thai mango salad?

Salad made from young green mangoes, cut into strips and mix with Thai salad dressing.

The mangoes used for this salad is often the young mangoes with crisp, white flesh but sour in taste.

Perfect for that fabulous, delicious Thai taste of sour, sweet, salty and spicy.

How to make Thai mango salad?

List of ingredients required is in the recipe card below.

However, I will illustrate on how to make mango salad with step by step photos.

1. Fresh ingredients to make green mango salad.

4 green mangoes, peeled and thinly sliced.


I used 1 huge shallot, thinly sliced.
Alternative, use half of red onion.


For any Thai recipe, birds eye chilli is the chilli of choice.
Since birds eye chilli is quite expensive, I opt for chilli from my backyard.

I sliced lengthwise for aesthetic purposes only.
Chilli are to be slice with de-seeding.


Coriander is a must in any Thai cooking.


Dried shrimps is an optional item if you do not have any in your larder.

2. Mango salad dressing

Raw sugar is used for salad dressings.
Traditionally, in any Thai recipe, palm sugar is most preferred!

I ran out of palm sugar, so raw sugar it is :D.


The secret ingredient in any Thai cooking ~ Fish sauce!


Lime.

If green mangoes are sour, use less lime juice.

3. Mix mango salad

Mix all ingredients.

4. Add crushed peanuts

Sprinkle with roasted crushed peanuts.

Can I prepare Thai Mango salad ahead of time?

Yes you can prepare ahead of time. But not a day prior, as the fresh ingredients tend to wilt once sliced!
You can peel, slice and place them in separate bowls, cover and place in your refrigerator on the day.

Do note that Thai mango salad is best mix just before serving.
Acidity in the dressing will tend to make coriander looks sad!

How to keep mango salad?

Any leftover, which I doubt :P , best kept leftover in the fridge.

How long can I keep mango salad?

Thai mango salad is best eaten within 24 hours.
The taste will be very much diluted the next day.

Other delicious mango recipes

Mango Tiramisu
Mango and sticky rice
Preserved mango
Mango and blueberry Cake
Mango swiss roll

Video on How to Make Thai Green Mango Salad

Posted on 1st August 2008

I can never get enough of mangoes...growing up in Alor Setar surrounded by various types of mangoes in our compound...  my parents used to grow... pelam epal(apple mango), harum manis- had that gorgeous smell and many more that I can't remember the names...we used to have 12-15 mango trees.... Now they can only manage 3 mango trees.