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thai green mango salad
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5 from 1 vote

Thai green mango salad recipe

Thai green mango salad is a lip smacking dish you can have when green mangoes are in season, the best thing is this recipe is vegetarian!
Prep Time15 mins
Cook Time0 mins
Servings: 2 people


  • 1 Green unripe mango medium sized
  • 4 Shallots small onion
  • 3 tablespoon Peanuts Roasted, crushed
  • 2 Red ripe chilli Birds eye chilli
  • ½ inch Ginger
  • 1 tablespoon Honey use maple syrup or agave for vegan option
  • 1 teaspoon Soya sauce
  • 2 tablespoon Coriander leaves Or ½ teaspoon fresh basil leaves/ Kaffir lime leaf
  • Salt as needed


  • Wash and peel off the green skin of the mango firstly.
  • Using a zigzag peeler or julienne slicer, shred the mango into strips.
  • I don’t have one, so I sliced the mango thinly and julienne cut the mango into thin strips. Do not grate it in a grater as it will make the mango soft, it wont be crunchy in the salad.
  • Peel and chop onion.
  • Grind red chilli, ginger, honey, soya sauce, coriander leaves.
  • Add little water if needed. If you want it less spicy, slit and remove the seeds of the chilli before grinding. Anyways still it will be spicy, but less spicy.
  • In a mixing bowl, mix all these ingredients gently and serve.


  • Always shred the mangoes just before making the salad.
  • Instead of honey, raw sugar can be made as syrup and used.
  • Peanuts should be crushed with a mortar pestle to ensure its not powdered. if you use mixer, then you can sieve to eliminate the fine powder and add the coarse peanuts alone.
  • Thai mango works best otherwise choose a not so sour mango for best results.
  • You can also garnish with few carrot julienne and chopped spring onion as they served in the restaurant.