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 09/21/20
Thai green mango salad

The Spruce / Diana Chistruga
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
265 Calories
11g Fat
40g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 265
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 21%
Cholesterol 0mg 0%
Sodium 465mg 20%
Total Carbohydrate 40g 15%
Dietary Fiber 6g 22%
Total Sugars 29g
Protein 7g
Vitamin C 83mg 413%
Calcium 64mg 5%
Iron 2mg 9%
Potassium 611mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This salad will blow you away with its tastebud-awakening flavors and mixture of textures. It uses green mango, which is mango that hasn't ripened yet, along with coconut, bean sprouts, cilantro, and spring onions, tossed in a refreshing lime dressing. 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

For the Salad Dressing:

  • Garnish:

    3 tablespoons fish sauce (or 1/4 cup soy sauce)

  • 1/4 cup lime juice (freshly squeezed)

  • 2 tablespoons brown sugar (or more to taste)

  • 2 teaspoons Thai chili sauce (or 1/2 teaspoon dried chili flakes)

For the Salad:

  • 1/4 cup dry shredded unsweetened coconut

  • 2 mangoes (firm, unripened)

  • 2 cups bean sprouts

  • 1/2 cup fresh coriander (cilantro), chopped

  • 3 to 4 spring onions

  • Optional:

    1 cup cubed cooked chicken (or shrimp or fried tofu)

  • Optional:

    1 fresh-cut red chili pepper

  • 1 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
    The Spruce / Diana Chistruga

  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
    The Spruce / Diana Chistruga

  3. Place the 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.

    Coconut in wok
    The Spruce / Diana Chistruga

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

    Peel mangoes
    The Spruce / Diana Chistruga

  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
    The Spruce / Diana Chistruga

  6. Add the bean sprouts, coriander, spring onions, and cooked chicken, shrimp, or tofu, and the fresh-cut chili if using. Add half the toasted coconut and toss well to combine.

    Add bean sprouts
    The Spruce / Diana Chistruga

  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
    The Spruce / Diana Chistruga 

  8. Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve. 

    Thai green mango salad
    The Spruce / Diana Chistruga

Tip

  • Unripe mangoes may be green or red-orange in color on the outside and should be a yellowish-orange on the inside.
  • To make this salad ahead of time, grate the mango and place in a covered container in the refrigerator. Toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then before serving, simply put together and toss.

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