Thai Green Mango Salad – Yam Mamuang

A fiery, sweet‑sour explosion of unripe mango, chili, lime, and fish sauce

I once had a Green Mango Salad in the night market in Chiang Rai that was the hottest thing I had ever eaten. The strange thing was that it was so delicious I couldn’t stop eating it even though I knew I would not be able to feel my mouth afterwards. A good mango salad is a true taste sensation.

Shredded green mango with chili, peanuts, and herbs

Crisp, fiery, addictive – the ultimate Thai street‑food salad!

Prep Time
15 min

Cook Time
0 min

Total Time
15 min

Servings
2–4

Ingredients

2 large green (unripe) mangoes, peeled & julienned
6–10 Thai bird’s‑eye chilies (adjust to heat tolerance)
3 tbsp fish sauce
2 tbsp palm sugar (or brown sugar), grated
3 tbsp lime juice
2 shallots, thinly sliced
¼ cup dried shrimp, soaked & roughly chopped (optional)
2 tbsp roasted peanuts, crushed
Handful of fresh coriander & mint, chopped

Instructions – Traditional Night‑Market Style

Step 1: Peel the green mangoes and shred into long, thin strips using a julienne peeler or mandoline. Place in a large mixing bowl.

Step 2: Pound bird’s‑eye chilies (start with 6) in a mortar until bruised but still chunky. Add palm sugar and pound to dissolve.

Step 3: Stir in fish sauce and lime juice. Taste – it should be hot, sour, salty, slightly sweet. Adjust chilies if needed.

Step 4: Add shallots, dried shrimp, and half the peanuts. Toss gently with the mango.

Step 5: Fold in coriander and mint. Transfer to a serving plate.

Step 6: Garnish with remaining crushed peanuts. Serve immediately with extra lime on the side.

Warning: This is the Chiang Rai night‑market fire version – start with fewer chilies if you value your taste buds!

With a Twist – Milder & Extra Crunchy

Still vibrant, but kinder on the tongue – with cashews and crispy shallots.

Ingredients (Serves 2–4)

Same base as above, but use only 2–3 bird’s‑eye chilies
Replace dried shrimp with ½ cup roasted cashews, roughly chopped
Add ½ cup crispy fried shallots (store‑bought or homemade)
Add 1 small carrot, julienned (for color & sweetness)

Method

Step 1: Shred green mango and carrot. Combine in a bowl.

Step 2: Pound 2–3 chilies with palm sugar, then mix in fish sauce and lime juice. Taste for gentle heat.

Step 3: Toss dressing with mango, carrot, shallots, and cashews.

Step 4: Add fresh herbs. Plate and top with crispy shallots and extra cashews.

Note: Perfect for those who love the flavor without the mouth‑numbing fire.