Skip to main content

Green mango salad

Green mango salad combines tart, sweet and savory flavors into a distinctive, flavorful salad. The dish is great on its own, or you can toss it with cooked shrimp or cubes of tofu to make a hearty meal. You can even use it to top off simple grilled fish or chicken to give the plate a vibrant burst of color and flavor.



3 tablespoons fish sauce, or ¼ cup soy sauce
¼ cup freshly squeezed lime juice
2 tablespoons brown sugar, or more to taste
1 to 2 teaspoons Thai chile sauce, or 1/3 to ½ teaspoon dried chile flakes



¼ cup dry shredded unsweetened coconut
2 firm, unripe green mangoes
2 cups bean sprouts
½ cup coarsely chopped cilantro
3 to 4 thinly sliced spring onions
1 small red chile, thinly sliced, optional
¼ cup peanuts or cashews, whole or coarsely chopped
1/3 cup small fresh basil



  1. Mix together all the salad dressing ingredients in a bowl or cup. Set aside.
  2. Toast the coconut in a dry frying pan over medium heat for two to three minutes, stirring constantly. When the coconut turns fragrant and lightly brown, remove it from the heat and transfer it to a small bowl to cool.
  3. Using a good peeler or paring knife, peel the skin from the mangoes.
  4. Being careful to avoid the large, flat stone in the center of the mango, grate the mango flesh with a large grater. Alternately, you can cut the mango flesh away from the stone with a knife and then run the chunks through the grater of your food processor.
  5. Add the bean sprouts, cilantro, spring onions, coconut and grated mango to a large mixing or salad bowl. Toss with the dressing and serve.

Related tags: