Green mango salad

Not as well known as the traditional som tam (green papaya salad), green mango salad is a similar Thai salad dish that is fragrant and fresh, with a spicy, flavoursome kick.

Flavour: Tangy & spicy

Serves: 2


  • 2 green mangoes, coarsely shredded
  • 2 red chillies, chopped finely (adjust chilli to your own taste – this dish is supposed to be spicy, but you’re the best judge of how much you can handle!)
  • 1 clove garlic, crushed (minced if preferred)
  • Juice of 1 lime
  • 2 tablespoons soy sauce
  • 2 teaspoons palm sugar (or if you can’t get it, raw sugar)

Optional extras:

  • Salad extras: sliced cucumber, halved cherry tomatoes, snake beans snapped into 3-4cm pieces, finely sliced shallots or spring onions
  • herbs: chopped coriander (as much as you like)
  • Protein: fried tofu, crushed peanuts


  • Large, preferably heavy, pestle and mortar (I prefer the wooden ones they use in Thailand & Laos) – if you don’t have one, a salad bowl will do for mixing, but a pestle and mortar are best for getting the flavours out and well mixed


  1. Pound the garlic, palm sugar and chillies in a heavy pestle and mortar until they are well combined
  2. Add the shredded green mango to the pestle and mortar, and pound gently while mixing to combine all ingredients
  3. Add lime juice and soy sauce, and pound gently wile mixing until well combined
  4. Add any optional salad and herb extras you fancy, and mix well
  5. Serve immediately, topped with fried tofu or crushed peanuts – best eaten with steamed sticky rice (see here for how to prepare sticky rice)

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