🥭 Thai green mango salad (yam mamuang)
Yam mamuang is a tangy salad of shredded unripe green mango tossed with thinly sliced shallots, fresh chilies, lime juice, fish sauce and a pinch of sugar, finished with roasted peanuts. The mango is crisp and sour, balanced by the salty-sweet dressing and the crunch of the nuts. It is served as a fresh side to grilled meat or fish, or as a light snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 green (unripe) mangoes, about 400 g, peeled and shredded
- 2 shallots, thinly sliced
- 1–2 red chilies, sliced
- 2 tbsp lime juice
- 1½ tbsp fish sauce
- 1 tsp sugar
- 2 tbsp roasted peanuts, chopped
- Small handful coriander and mint
Method
- Whisk the lime juice, fish sauce and sugar until the sugar dissolves.
- Toss the mango, shallots and chilies with the dressing.
- Add the herbs, top with peanuts and serve right away.
How to make it lighter
- Use 1 tbsp peanuts instead of 2 to save calories.
- Add shredded cucumber or carrot for more volume.
- Serve with grilled fish or chicken for a light, protein-rich meal.
History
Green mango salads are a common everyday dish in Thailand, made when sour, unripe mangoes are plentiful. Similar salads are eaten across Southeast Asia.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →