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 11/19/20
Thai green mango salad

The Spruce / Diana Chistruga
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
268 Calories
11g Fat
41g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 268
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 21%
Cholesterol 0mg 0%
Sodium 1172mg 51%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 22%
Total Sugars 29g
Protein 8g
Vitamin C 83mg 413%
Calcium 68mg 5%
Iron 2mg 9%
Potassium 637mg 14%
*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 taste bud-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 chile 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 chile 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 the mangoes. The flesh of the mangoes should be firm and light yellow-orange.

    Peel mangoes
    The Spruce / Diana Chistruga

  5. Using a medium to large 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, and spring onions, and the cooked chicken, shrimp, or tofu, and the fresh-cut chile, 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

Tips

  • 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.