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Thai Mango Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • Salad
  • 2 large green mangoes peeled and shredded (about 3 cups)
  • 2 shallots very thinly sliced
  • 2 to 3 bird's eye chilies thinly sliced
  • 2 cloves garlic finely minced
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves roughly torn
  • 3 green onions thinly sliced
  • ½ cup roasted unsalted peanuts roughly crushed
  • Optional: 1 cup cherry tomatoes halved
  • Optional: dried shrimp
  • Dressing
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce or soy sauce
  • 1 tablespoon palm sugar or brown sugar
  • 1 teaspoon rice vinegar
  • 1 bird's eye chili pounded or finely minced
  • 1 clove garlic pounded or finely minced
  • Serving
  • Extra crushed roasted peanuts
  • Crispy fried shallots
  • Fresh lime wedges
  • Optional: jasmine rice or rice noodles

Instructions
 

  • Pound the chili and garlic in a mortar and pestle until a rough paste forms. Add lime juice, fish sauce, palm sugar, and rice vinegar. Stir until sugar dissolves completely.
  • Taste the dressing. Adjust until sour, sweet, salty, and spicy are in perfect balance.
  • Peel and shred the green mango into long, thin strands using a julienne peeler, grater, or sharp knife.
  • Soak sliced shallots in cold water for 5 minutes. Drain and pat dry.
  • Add mango, shallots, chili, green onions, and cherry tomatoes to a large bowl.
  • Pour dressing over the salad and toss firmly to work the dressing into every strand.
  • Add cilantro, mint, and half the crushed peanuts. Toss gently once more.
  • Taste and adjust with extra lime juice or fish sauce as needed.
  • Pile onto a serving platter. Top with remaining peanuts, crispy shallots, and fresh herbs.
  • Serve immediately with lime wedges on the side.

Notes

  • Use rock-hard green unripe mango — ripe mango is too soft and sweet for this dish
  • Pound the chili and garlic rather than just mincing for a far more complex dressing
  • Balance the four Thai flavors — sour, sweet, salty, and spicy — before dressing the salad
  • Toss the salad firmly and confidently to work the dressing deep into every strand
  • Add peanuts in two batches — half when tossing, half right before serving for maximum crunch
  • Serve immediately — the salad releases moisture quickly once dressed
  • Dress only when ready to serve — prep all ingredients up to 4 hours ahead separately
  • Store undressed ingredients in the fridge for up to 4 hours
  • Swap fish sauce for soy sauce or tamari to make it fully vegan
  • Authentic bird's eye chilies are very hot — adjust quantity to your heat preference