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mango salad on a green plate

Thai green mango salad with cashew

  • Author: Suwanee
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


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! 



Notes* Adjust these ingredients according to the tartness and sweetness of your mango. Use sugar, fish sauce, and lime juice to find the right balance that makes your taste buds happy! (:

  • 1/2 cup whole cashew
  • 2-3 tbsp palm or brown sugar
  • 1 Tbsp fish sauce
  • 1/4 cup water
  • 1/3 cup dried shrimp
  • 1/3 cup shallot, thinly sliced
  • 1 large mango (8-10 oz)
  • 1/2-3 tsp chili flakes. (Make it as spicy or as mild as you'd like!)
  • 1-2 tsp lime juice
  • 1 cup fresh mint, roughly chopped


  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.
  2. Make the sauce by combing the water, fish sauce, and sugar, stirring well.
  3. Add the dried shrimp and stir until the sugar dissolves. Carefully taste the sauce and adjust as you see fit. Add more fish sauce, sugar, or water to reduce or intensify the flavor.
  4. Remove from heat and let cool for 5 minutes, then add shallot to the sauce to let it wilt slightly. 
  5. Wash and peel the skin off of the mango. Cut the mango meat into a chewable size, 1/2 x 2 inches.  
  6. Make the salad in a medium bowl by adding the ingredients together and mixing 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 to adjust your final mango salad.
  • 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. 

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 15
  • Cook Time: 10
  • Category: Salad
  • Method: Stove
  • Cuisine: Thai

Keywords: Thai green mango salad with cashew, thai mango salad recipe, thai green mango salad with dried shrimp, green mango salad