If you love Thai food, you should try spicy green mango salad. Known as yum ma muang or som tum mamuang, this traditional Thai salad is made with unripe green mangoes and combines sweet, sour, spicy and umami flavours for a bright, refreshing dish.
It’s an ideal summer side or a light main when topped with protein such as cooked shrimp, prawns, or shredded chicken. The salad is naturally gluten-free and easily made vegetarian by omitting dried shrimp and substituting tamari for fish sauce.
What is yum ma muang?
Yum ma muang, also called som tum mamuang, is a tangy Thai salad made with thinly sliced unripe mango. The julienned green mango gives the salad a crisp, tart base that pairs perfectly with fresh herbs like cilantro and Thai basil, thinly sliced shallots, and red chillies.
The dressing provides the characteristic Thai balance of flavours: palm sugar for sweetness, lime juice for acidity, and fish sauce for deep umami. Toppings such as rehydrated dried shrimp, toasted coconut, or roasted peanuts add saltiness and crunch.
Ingredients and substitutes
Mango salad base ingredients:
- Green mango: Choose a firm, slightly unripe mango for the best tang and crunch. It should be firm enough to peel and julienne. If your mango has ripened beyond that stage, you can still make the salad — it will be sweeter and softer but still delicious.
- Fresh herbs: Cilantro and Thai basil are traditional. If Thai basil is unavailable, mint works well. If you dislike cilantro, use shredded lettuce or omit the herb.
For the spicy salad dressing:
- Fish sauce: Adds umami. For a plant-based option, substitute soy sauce or tamari.
- Lime juice: Fresh lime provides bright acidity; regular limes are fine if Thai limes aren’t available.
- Sugar: Palm sugar is traditional; brown sugar or a little maple syrup can be used instead.
- Chillies: Thai bird’s eye chillies are very hot; use fewer or milder chillies (Serrano) to suit your heat tolerance, or use dried chilli flakes if fresh aren’t available.
- Shallots: Thinly sliced shallots soften in the dressing. You can use red onion or replace with minced garlic for a bolder note.
Salad toppings:
- Dried shrimp: Small salty bites that are traditional; omit for a vegetarian salad.
- Roasted peanuts: Provide nutty flavour and crunch; roughly chopped is best.
How to make green mango salad
Step 1: If using dried shrimp, soak in warm water for two minutes, then drain and set aside.
Step 2: Make the dressing by stirring fish sauce, palm sugar (or brown sugar), and fresh lime juice until the sugar dissolves. Add finely chopped chillies and sliced shallots.
Step 3: Peel and julienne the mango with a vegetable peeler and cut into thin strips (a mandolin works well for very thin ribbons).
Step 4: Assemble the salad in a large bowl by combining the mango strips, torn cilantro, Thai basil or mint, and half the chopped peanuts.
Step 5: Dress the salad by pouring the dressing over the mango mixture and tossing to combine. Taste and adjust lime, sugar, or fish sauce to balance the flavours.
Step 6: Serve immediately, topped with the remaining peanuts and rehydrated dried shrimp if using. Leftovers keep in an airtight container in the fridge for up to three days, though the texture is best fresh.
The salad is at its best when freshly made, with vibrant herbs and crisp mango.
Serving suggestions
In Thailand, green mango salad is a common street-food snack, enjoyed on its own for a sweet-and-savoury bite. At home you can easily turn it into a meal.
With rice and protein: Add cooked shrimp, prawns, or shredded chicken and serve with sticky rice for a satisfying dinner.
Veggie-packed lunch: Bulk the salad up with shredded carrots, cherry tomatoes, sliced bell pepper, beansprouts, avocado, and crispy tofu for a substantial vegetarian option.
Mango noodle salad: Toss the salad with cold glass noodles or other thin noodles for a light, cooling noodle salad perfect for warm weather.
Frequently asked questions
Thai salad dressing is similar to nam jim and typically combines lime juice, fish sauce, sugar, and chilli peppers. Garlic, shallots, green onions, and herbs like cilantro or mint are common additions. The dressing gives Thai salads their tangy, spicy, and umami character.
Yes — the green mango used in this salad is an unripe mango. Unripe mangoes are firm with a tart, slightly sour taste that works well in savoury dishes. Note that some Thai mango varieties can remain green-skinned while sweet; if you can’t find a tart green mango, green papaya is a suitable substitute.
Try more Thai recipes
- Thai red curry with fish
- Butternut squash Thai curry
- Easy 5-ingredient green curry
- Tom Yum Goong (Thai hot and sour prawn soup)
- Prik nam pla (a classic Thai condiment)
Spicy Thai Green Mango Salad (Yum Ma Muang Recipe)
Ingredients
- 2 tablespoons dried shrimp (optional)
- 1 large green unripe mango* , peeled and cut into thin strips
- ½ cup fresh cilantro leaves , roughly torn
- 6 Thai basil leaves* , or mint leaves
- 1 tablespoon roasted peanuts , roughly chopped
Spicy Salad Dressing
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon palm sugar , or brown sugar to taste
- 1 to 2 Thai chillies* , finely chopped
- 2 shallots , thinly sliced
Instructions
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Soak dried shrimp in warm water for 2 minutes, then drain and set aside.
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Prepare the dressing by combining fish sauce, lime juice, and palm sugar until the sugar dissolves. Stir in chillies and shallots.
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Assemble the salad by tossing the mango with herbs and half the peanuts, pour over the dressing, and mix well. Adjust seasoning to taste.
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Serve immediately, topped with remaining peanuts and rehydrated dried shrimp if using.
Notes
- Green mangoes should be firm and tart. If your mango is riper, reduce the sugar to balance sweetness, or substitute green papaya if needed.
- Thai basil can be replaced with mint if unavailable.
- Chilli level is adjustable: one Thai bird’s eye chilli gives heat, two makes it very spicy. Use milder chillies if preferred.
- See serving suggestions to expand this basic salad into a mango noodle salad.
I learned this version of Thai green mango salad from Rosa’s Thai Cafe cookbook.
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