Thai green mango salad with cashew is a flavorful and light summer salad using unripped mangoes, fresh herbs, fish sauce, sugar, dried shrimp, and toasted cashew nuts! It's full of bold flavors of sour, sweet, salty, and umami, and the slight crunch of the crispy mangoes make this salad a very delicious recipe!
Summer is here, and I have delicious Thai summer recipes you'll love. Check out these light, refreshing, delicious recipes you'll want to make and share with your friends and family this summer. The best Crying Tiger Recipe and this easy Thai beef salad recipe.
What Is a Crispy Mango?
There are many names for the mangoes used for this recipe. These are the names you'll come across, and they are the same thing: Unripped, Crispy, sour, green, or young mangoes. The mangoes you need for this recipe are the ones that are firm mangoes, not yet entirely ripped. The mangoes at this stage are typically still not too sweet, sour, or soft in texture. You want a more crispy texture for this salad. Similar to the crunchy texture of an apple.
Why This Recipe Works
- Thai green mango salad with cashew is an easy and tasty salad that is quickly put together in 15 minutes.
- You can adjust the spiciness of the salad as needed. The salad is typically a little spicy but easily adjustable by your heat preference.
- This Thai salad is light, refreshing from mint and other fresh herbs, and low in carbs.
- You can substitute green apples if you aren't able to find green mangoes during the off-season.
- You can use fresh shrimp if you aren't into dried shrimp. It would be best if you seasoned the salad with a little extra fish sauce for the umami taste.
What Goes Into This Recipe
To make an authentic Thai green mango salad with cashew recipe listed in the photo are the key ingredients you’ll need. Not all the ingredients are listed here, but these are the essential ones that need a little explanation and possible substitutes.
- Crispy mangoes. Make sure to test the firmness of the mangoes when you buy them. I typically find the hardest ones possible by lightly squeezing the mangoes and finding ones without extra tenderness. The best mangoes for this salad are the large, rounded Mexican mangoes.
- Dried shrimp. You can find these in the refrigerated section at the Asian markets. The dried shrimp is hydrated and salty, adding extra umami flavors to the salad. * See kitchen note for substitutes.
- Toasted cashew nuts. Dry toasting the cashew will elevate the flavor of your salad with a fragrant and earthly taste. Skip the toasting if short on time. *See kitchen note for substitutes.
- Ground chilis. Use ground chilis to add some spiciness and flavors to the salad. An authentic Thai mango salad recipe is typically a spicy dish, but you can control the spiciness with the chilis here. Thai fresh chilis can also use fresh chilis; chop them very small, so you don't get a big chunk of red hot chilis in your bite!
- Palm sugar. Brown sugar is a great substitute. Any sweetening agents also work, but make sure to adjust the sauce flavors before pouring it over the salad.
- Fish sauce. Fish sauce is a must for the added umami flavor. Add in a little bit at a time when making the sauce, as each brand of fish sauce has a different level of saltiness. You can always add more towards the end for a final touch-up before serving. I used squid brand fish sauce for this recipe.
- Fresh lime juice. Like fish sauce, use it very lightly as each mango has its sourness. Adjust the flavors at the end before serving.
How To Make This Recipe
Step 1. Roast the cashew on medium heat until lightly browned and fragrant. Be sure not to burn, or your salad will have an unpleasant bitter taste.
Step 2. Make the sauce by combing the water, fish sauce, and sugar, stirring well.
Step 3. Add the dried shrimp and stir until the sugar dissolved. Carefully taste the sauce and adjust as you see fit. Add more fish sauce, sugar, or water to reduce or intensify the flavor.
Step 4. Remove from heat and let cool for 5 minutes, then add shallot to the sauce to let it wilt slightly.
Step 5. Wash and peel the skin off of the mango. Cut the mango meat into a chewable size, ½ x 2 inches.
Step 6. In a medium bowl, make the salad by adding the rest of the ingredients together and mix well. Adjust as necessary with more fish sauce, sugar, or lime juice. That's it! Enjoy your Thai crispy mango salad!
- Each mango has its level of sourness and sweetness, depending on a few factors outside our control. It's essential to adjust the final flavors of your salad at the end. Use sugar, fish sauce, and lime/lemon juice for your final mango salad adjustment.
- Dried shrimp. If you can not find dried shrimp, here is a little hack I have for it! Use any fresh shrimp available to you, season it with fish sauce and do a quick pan-fried until done and use that!
- Cashew. Dry roasting the cashew on the stovetop elevates the taste of the salad with a toasted nut flavor. Use whole or large cashew nuts for a more meaty flavor. Peanuts, macadamia nuts, and almond or pine nuts are great substitutes to play around with!
- Fresh lime juice. Fresh lemon juice or apple cider vinegar is a good substitute for the acidity in the salad. Use it sparingly as some mangoes are more sour than others.
FAQs and Expert Tips
How Do You Eat Thai Green Mangoes?
Green mangoes can be eaten with a chili dipping sauce LINK, or used in a delicious crispy Thai mango cashew salad.
What is Thai Mango Salad Made of?
This Thai mango salad uses unripe, semi-green, and firm mangoes. The crispy mango is tossed with mint, shallot, chili, fish sauce, lime juice, sugar, dried shrimp, and cashew nuts for a delicious and refreshing salad.
How Do you Cut Mangoes for Mango Salad?
You'll want to peel the skin of your green mangoes before eating them. Use a kitchen peeler, cut around the mangoes' pit using a Kitchen knife and slice off the meaty part of the mangoes into long thin pieces about 2x3 inches in size.
What Can you do with Unripe Mangoes?
There are a few tasty recipes that you can unripe mangoes. This delicious recipe is one of them. In Thailand, unripe mangoes, especially really young ones still tart and extra crispy, are often eaten with a spicy-sweet chilling dipping sauce. Try this Spicy Mango Dipping Sauce with Dried Shrimp recipe the next time you come across some young sour mangoes. It's a local favorite.
What is a Good Substitute for Green Mangoes?
Green apples like the Granny Smith are a good substitute if you can't find sour green mangoes.
More Thai Summer Recipes You'll love.
- The Best Crying Tiger Recipe,
- Easy Thai beef Salad Recipe
- Thai Glass Noodle Salad with Shrimp
- Nam Tok Waterfall Beef Salad
- Thai Green Papaya Salad
- Vietnamese Spring Rolls Recipe