green mango salad

Green Mango Salad

green mangos, preferably not fibrous

ginger

red bell pepper

onion

mint

cilantro

lime

rice vinegar

neutral oil

sugar

salt

chili flakes

pepper

Make the dressing: Cut and squeeze the limes to yield about 3 tablespoons of juice. Then add the seasoned rice vinegar, neutral oil, sugar, salt, and ground pepper to taste. Stir the dressing together until the sugar is dissolved. Set aside.

Wash and peel the mango. Using a mandoline or a shredding peeler, shred the mango carefully, avoiding the pit. You should yield about 4 cups. Rinse the mango under running water and drain well in a colander. Set aside in a large bowl.

Rinse the red onion under running water and drain well in a colander. Add it to the mango.

Rinse the ginger in running water and drain well. Add it to the mango mix.

Stack the mint leaves together and roll like a cigarette.  

Finely slice the mint with a knife or kitchen scissors.

Add the red pepper and herbs to the bowl and mix. Pour the dressing on top and mix again.

Mound the salad onto a platter. Serve immediately.

Made this for the family tonight and everyone loves it. Our Green Mangos  may have started to ripen up however the flavours were still amazing👏

Thai-inspired green mango salad with carrots, cucumbers, and fresh herbs! It comes with a sweet, salty, and sour lime dressing. A healthy, delicious, and refreshing plant-based salad!

Thai Mango Salad

unripe green mango

carrot

cucumber

Vietnamese cilantro (or regular cilantro, Thai basil)

peanuts

shallots

soy sauce (or vegan fish sauce)

lime juice

tbsp sugar

tbsp sweet chili sauce

Prepare the mango and vegetables: Peel the mango and carrot, and grate them into long strips using a vegetable grater or a food processor fitted with the grater disc. Transfer to a large mixing bowl.

Thinly slice the cucumber into strips and add it to the bowl.

Prepare the dressing: In a small bowl, stir together the soy sauce, lime juice, sugar, and sweet chili sauce.

Pour the dressing into the bowl and toss to coat. Add the Vietnamese cilantro, roasted peanuts, and fried shallots and stir again. Serve immediately!

This salad is best served the same day but will keep for up to 2 days in the refrigerator.

Great recipe!
Where did you find your peeler?
Thank you for sharing your recipes!

This Mango Salad is excellent, my family love it. Thank you Thomas!

Love this! It looks so refreshing! I've always wanted to try but haven't. I plan to make both this and the the papaya salad this weekend.

Top 3 green mango salad recipes from across the web

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Green Mango Salad

Green Mango Salad

Thai Mango Salad

Top 3 green mango salad recipes from across the web

The most viewed green mango salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Mango Salad

Green Mango Salad

Thai Mango Salad

The most viewed green mango salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine