Thai Mango Salad
User Reviews
5
Thai Mango Salad
Description
Thai Mango Salad combines grated unripened mango with fresh green beans and halved cherry tomatoes, tossed in a dressing made from crushed fresno chile, garlic, brown sugar, fish sauce, lime juice, and dried shrimp. The dressing coats the salad ingredients well, providing a balance of sweet, salty, tangy, and spicy notes typical of Thai cuisine. Roasted peanuts add crunch and aroma while cilantro contributes herbaceous freshness. The salad can be served immediately or chilled to meld flavors further, making it a versatile dish for warm weather or as a complement to richer foods.
The texture contrast between the crunchy green beans, juicy tomatoes, and tender mango is a highlight, with the dried shrimp providing umami contrast in the dressing. The preparation uses a mortar and pestle for the dressing, which helps blend and slightly bruise the ingredients for fuller flavor release. Peanuts and cilantro garnish elevate both taste and presentation.
This salad serves well as a side salad alongside grilled or fried foods, or as a light main for two people. It’s refreshing, slightly spicy, and highlights the seasonal mango in an uncommon use compared to sweeter mango dishes.
Unripened mangoes are traditional for the authentic texture and tartness but ripe mangoes can be used.Serves 4 as a side or 2 as a main course.
Ingredients
- 2 Mango See Note 1
- 20 Green bean fresh
- 8 cherry tomato cut in half
- 1 Fresno chile pepper 3-inch in length
- 3 garlic cloves
- 2 tbsp brown sugar (or palm sugar)
- 1 1/2 tbsp fish sauce
- 1 lime 3 tbsp juice, large
- 1/4 cup dried shrimp
Garnish
- 1/2 cup peanuts roasted
- 1/4 cup cilantro for garnish
Instructions
- Peel the fruit with a vegetable peeler. For an unripened mango use a grater like the kind you would use for cabbage salad, or a kitchen mandoline and grate the flesh of the mangoes. For a ripe mango, use a sharp, dry knife to slice the fruit away from the pit. Slice the mango chunks into strips and transfer to a salad bowl.
- Trim the ends off the green beans and cut into 2 inch pieces. Reserving a third green beans, add remaining two thirds to salad. Cut the tomatoes in half.
- Using a mortar crush the red chile and garlic to a paste with the pestle. Alternately, you can dice the red chile fine and mince the garlic if preferred.
- Add the tomatoes, a third of the green beans, half the peanuts and crush slightly to bruise using pestle (or wooden spoon). Add brown sugar, fish sauce, lime juice and dried shrimp to mortar or bowl and mix thoroughly.
- Pour sauce mixture over mango and green beans, tossing to coat and mix thoroughly. Chill if preferred or serve immediately with slices of lime and garnish with remaining peanuts and chopped or micro cilantro on top.
Notes
- Try to use unripened mango for the crisp texture and tart flavor that best suits this salad.
- Chilling the salad before serving allows the flavors to meld and the dressing to coat all ingredients well.
- Add the roasted peanuts and cilantro just before serving to keep their texture and freshness.
- Adjust the chili quantity according to your preferred spice level.
- This salad can be served as a side for grilled meats or as a light main for two people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 169mg | 56% |
| Sodium | 1038mg | 43% |
| Potassium | 495mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 1505IU | 30% |
| Vitamin C | 68mg | 76% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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