Vegan Thai Mango Salad Recipe (Som Tum)

Som Tum
Quynh Anh Nguyen / Getty images
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 1 serving
Nutritional Guidelines (per serving)
453 Calories
16g Fat
77g Carbs
15g Protein
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Nutrition Facts
Servings: 1 serving
Amount per serving
Calories 453
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 694mg 30%
Total Carbohydrate 77g 28%
Dietary Fiber 14g 49%
Protein 15g
Calcium 246mg 19%
*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.)

Thai mango salad is a popular dish in Thailand, where roadside stalls and wandering street vendors sell it fresh and made to order as spicy as you like it. Though it's usually made with fish sauce and dried shrimp, this vegan version uses soy sauce, salt, and lime juice instead.

Temper the heat by reducing the number of chilis and use firm, underripe mangoes in this recipe, which is usually made with green mangoes.


  • 2 firm mangoes (diced or grated)
  • 2 to 3 small green chilies (deseeded and minced)
  • 1 tablespoon fresh cilantro (chopped)
  • 1 tablespoon fresh basil (chopped)
  • 3 tablespoons peanuts
  • 1 teaspoon sugar (or honey or​ agave nectar)
  • 2 tablespoons lime juice (juice from one lime)
  • 1 teaspoon soy sauce
  • Dash of salt (to taste)

Steps to Make It

  1. Toss all ingredients together thoroughly. Taste, and adjust seasonings to taste.

  2. Allow the flavors to mingle for at least 30 minutes before serving.

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