Tangy green mango salad with chilies and crispy shallots
Thai Spicy Mango Salad
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Thai Spicy Mango Salad
Tangy green mango salad with chilies and crispy shallots
★4.5(24)
Tart shredded green mango tossed with a fiery dressing of chilies, fish sauce, and lime, finished with crispy fried shallots and toasted coconut. A thrilling balance of sour, spicy, and sweet.
15m
Prep Time
0m
Cook Time
15m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This Thai mango salad uses firm, unripe green mangoes for their intensely sour crunch. The dressing is bold and unapologetic, with chilies and fish sauce balanced by a touch of palm sugar.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
Ingredients
- 2 firm green mangoes, peeled and shredded
- 2 bird's eye chilies, minced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp fried shallots
- 2 tbsp toasted shredded coconut
Instructions
- 1
Shred green mangoes using a julienne peeler or knife into thin matchsticks.
- 2
Whisk together fish sauce, lime juice, palm sugar, and minced chilies until sugar dissolves.
- 3
Toss the mango with the dressing, fresh mint, and cilantro.
- 4
Top with fried shallots and toasted coconut.
- 5
Serve immediately as a side dish or appetizer.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve as a light main course or alongside grilled protein
Substitutions
Green mangoGranny Smith apple
Similar tartness and crunch in a widely available fruit
Fish sauceSoy sauce + lime zest
Vegetarian option with similar salty-sour balance
Tips & Storage
Pro Tips
Choose mangoes that are very firm and have no give when squeezed — they should be completely green.
Add the dressing just before serving to keep the mango crisp.
Dry your greens thoroughly — water on the leaves dilutes the dressing and makes everything soggy.
Dress your salad just before serving. Pre-dressed salads wilt quickly, especially delicate greens.
Storage
Dress only what you plan to eat. Undressed shredded mango keeps 2 days refrigerated.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Nutrition Facts
Per serving (20mg) · 2 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates3g
Fat28g
Fiber780mg
Sugar3g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What if I can only find ripe mangoes?
- This salad requires unripe, green mangoes for their sourness and crunch. Ripe mangoes will not work.
- Can I make it less spicy?
- Remove the chili seeds or use just one chili. The fish sauce and lime carry enough flavor.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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