Thai Green Mango Salad

Written by
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Darlene Schmidt
Updated 11/25/19
Thai green mango salad

The Spruce
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 4 Portions (4 Servings)

This salad will blow you away with its tastebud-awakening flavors and mixture of textures. And as a bonus, it is very healthy, plus low in calories and fat. Enjoy it as a complete meal by adding cooked shrimp, chicken, or deep-fried tofu if you are vegetarian. Any way you toss it, this fresh-tasting salad will be sure to win rave reviews from all your culinary fans!

Ingredients

  • Salad Dressing:
  • 3 tablespoons fish sauce (or 4 tablespoons soy sauce)
  • 1/4 cup lime juice (freshly squeezed)
  • 2 tablespoons brown sugar (or more to taste)
  • 1 to 2 teaspoons Thai chili sauce (or substitute 1/3 to 1/2 tsp. dried crushed chili (chili flakes))
  • Salad:
  • 1/4 cup coconut (dry shredded unsweetened - the kind you use for baking)
  • 2 mangoes (firm, unripened, mangoes may be green or red-orange in color)
  • 2 cups bean sprouts
  • 1/2 cup fresh coriander (aka cilantro, chopped)
  • 3 to 4 spring onions (sliced)
  • Optional: 1 cup cooked chicken (or shrimp, or fried tofu, cut into small cubes)
  • Optional: 1 fresh-cut red chili
  • A handful of peanuts (or cashews, left whole or roughly chopped)
  • 1/3 cup fresh basil

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for Thai green mango salad
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  2. Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.

    Mix salad dressing ingredients
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  3. Place coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.

    Dry fry coconut
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  4. Using a sharp paring knife, peel the skin from mangoes. The flesh of the mango should be firm and light yellow-orange.

    Skin mangoes
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  5. Using a medium to large-size grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.

    Grate mangoes in bowl
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  6. Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili (if using), plus half the toasted coconut. Toss well to combine.

    Add bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu, chili, plus toasted coconut
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  7. Add the dressing and toss again. Do a taste-test—add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.

    Add dressing and seasonings to taste
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  8. Place on a serving platter. Sprinkle the nuts, basil and remaining toasted coconut over the top. 

    Serve Thai green mango salad with nuts and the rest of the coconut
    The Spruce

  9. Enjoy!

Tip

  • To make this salad ahead of time for a party, grate the mango ahead of time and place in a covered container in the refrigerator. Also, toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss and serve!