How Do You Eat Thai Green Mangoes?

Green mangoes can be eaten with a chili dipping sauce 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 in which you can use 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.

Thai green mango salad with cashew, ยำมะม่วง

Name: Thai green mango salad with cashew
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 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

Description

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!

Ingredients

Scale

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

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Instructions

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.
Make the sauce by combing the water, fish sauce, and sugar, stirring well.
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.
Remove from heat and let cool for 5 minutes, then add shallot to the sauce to let it wilt slightly.
Wash and peel the skin off of the mango. Cut the mango meat into a chewable size, 1/2 x 2 inches.
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!

Notes

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 cashews 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.

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Prep Time: 10
Cook Time: 10
Category: Salads
Method: Stovetop
Cuisine: Thai

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