Green Mango Salad with Shrimp
Yam Mamuang Goong Sod
Shredded green mango and boiled shrimp in a lime and fish sauce dressing
- Prep
- 15 min
- Cook
- 1 min
- Serves
- 4
- Heat
- medium
This salad uses green mango at its unripe stage, when the same fruit that's eaten sweet and soft with sticky rice is instead crisp, tart, and closer in texture to a green apple. Shredded into thin strips, it pairs naturally with quickly boiled shrimp, shocked in cold water the moment they curl to keep them tender. Toasted peanuts and cashews add crunch, shallots and green onion bring sharpness, and a straightforward dressing of lime, fish sauce, and sugar ties the sweet, sour, and salty elements together into a clean, refreshing salad.
Ingredients
- 16 Shrimp (prawn) (peeled and deveined)
- 1-2 Green mango (peeled, shredded into thin strips)
- 1 1/3 tablespoons Coriander/cilantro leaves
- 1 1/3 tablespoons Green onion (chopped)
- 1 1/3 tablespoons Peanuts, toasted
- 1 1/3 tablespoons Cashew nuts, toasted
- 4 tablespoons Red shallots (sliced thin)
- 1-2 sprigs Spearmint
- 5 Thai hot chilies (left whole and lightly bruised, or chopped fine for extra heat)
- 2 3/4 tablespoons Fish sauce
- 4 tablespoons Fresh lime juice
- 2 3/4 tablespoons Sugar
Directions
- Boil water in a small pot. Add the shrimp and cook just until they turn pink and curl, about a minute or less. Remove quickly and place in a bowl of cold water to stop the cooking.
- Blend the sugar, lime juice, and fish sauce together. Let it sit while you prep the rest, making sure the sugar fully dissolves before tossing the salad.
- Peel the dark green skin from the mango with a peeler, then shred the light green flesh into long, thin strips with a grater.
- For a very spicy salad, chop the chili fine. For milder, more controllable heat, just lightly bruise the whole chilies to release a little flavor while keeping the seeds inside.
- Toss the shredded mango, cooled shrimp, chili, shallots, peanuts, cashews, green onion, and cilantro together.
- Pour the dressing over and toss well to coat everything evenly.
- Garnish with spearmint and serve immediately.
Notes
Shock the shrimp in cold water right after boiling — they cook in under a minute, and stopping them promptly keeps them tender rather than rubbery in the finished salad.
Substitutions
Any crisp, unripe mango works if the premium variety isn't available. Leave the chili whole rather than chopped for a milder, more controllable heat.