Thai Green Mango Salad (Print Version)
# Ingredients:
→ Dressing
01 -
2 tablespoons fish sauce
02 -
2 tablespoons fresh lime juice
03 -
2-3 tablespoons brown sugar (adjust to taste)
04 -
1 clove garlic, finely grated
05 -
1-4 Thai chilies, finely chopped (adjust to your spice tolerance)
→ Salad
06 -
2 unripe green mangoes, julienned
07 -
1 small red onion, thinly sliced
08 -
1 carrot, shredded or julienned
09 -
4 tablespoons fresh cilantro, chopped
# Instructions:
01 -
Take your time slicing the ingredients for consistent texture and best flavor. Use a mandolin for thinly slicing the red onions if available. For the carrots and mangoes, a 'y' peeler works well to create uniform julienne strips. Having all ingredients similarly sized ensures you get a bit of everything in each bite.
02 -
In a medium bowl, combine the fish sauce, fresh lime juice, 2 tablespoons of brown sugar, grated garlic, and chopped Thai chilies. Stir well until the sugar completely dissolves. This creates the signature sweet, sour, and savory dressing that defines this salad.
03 -
Add the thinly sliced red onions, julienned green mangoes, shredded carrots, and chopped cilantro to the bowl with the dressing. The unripe mangoes should be firm and green, which gives the salad its characteristic tartness.
04 -
Gently toss all ingredients together until everything is well coated with the dressing. Taste the salad and adjust the seasonings to your preference by adding more fish sauce for saltiness, lime juice for sourness, or brown sugar for sweetness. Let sit for about 5 minutes before serving to allow flavors to meld.
# Notes:
01 -
This authentic Thai mango salad is traditionally made with unripe green mangoes, which have a tart, almost sour flavor that balances beautifully with the sweet dressing.
02 -
You can substitute palm sugar, honey, or maple syrup for the brown sugar in this recipe.
03 -
For best results, prepare this salad just before serving to maintain the crisp texture of the ingredients.