Green mangoes don’t get near the billing as their juicy, riper cousins. That’s too bad, because their crunch and slight sweetness makes them an ideal base for a refreshing Thai salad.
As the name suggests, green mangoes are simply a few days away from peak ripeness. Peeled, they expose a firmer flesh, without the sloppy sweetness that makes ripe mangoes so amazing. On their own they're nothing to write home about, but dressed in a Thai sauce – tangy, salty, sour and slightly spicy – green mangoes create a cool dish for a hot summer night.
Think of the mango and dressing as a starting point to layer on tastes and textures. In this version, carrots and onions add crunch. Creamy avocado and cashews balance out of the lime and fish sauce, which smells pungent and but provides a wonderful depth of flavor.
From there you could add any crunchy veggie or herb - cucumber, jicama, bean sprouts, basil, mint or scallions. For a heartier meal, throw on some BBQ chicken or (if you want get fancy) crab or duck. And then, just because mangoes are so delicious, finish off the meal with sweet mango milkshake or sticky rice.
Thai Green Mango Salad
serves 2
2 large green mangos, peeled and finely julienned
1 carrot, finely julienned
1/2 red onion, finely julienned
1 large avocado, cubed
1 head leafy lettuce
1 bunch cilantro
1/2 cup roasted, salted cashews
Dressing
1 garlic clove, minced
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons fish sauce
2 teaspoons seasoned rice vinegar
2 tablespoons brown sugar
1/2 teaspoon Sriracha chili sauce, optional
To julienne the mango, first peel the mango with a vegetable peeler (stand it on its end and slice downward, to avoid peeling your fingers as well). Then slice off thin strips of mango with a mandolin or sharp knife and cut into matchsticks.
Combine the garlic, lime and orange juices, fish sauce, seasoned rice vinegar, sugar and Sriracha chili sauce, if using. Dress the mango carrot and onion. Serve on a bed of lettuce, and top with cashews, avocado and a sprig of cilantro.
Related:
• Green Papaya Salad
• How To Make Thai Mango with Coconut Sticky Rice
• An Icy Cold Breakfast! Mango Yogurt Smoothie
(Images: Liz Vidyarthi)
Peeler by Normann C...

Comments (4)
Yum! I always order green mango or papaya salad at restaurants. I recently learned how to make a Vietnamese-inspired salad that has a similar dressing to this one: lime juice and fish sauce (or say sauce), which dressed a cabbage and minced chicken mixture. So tasty!
That mango you show is way too ripe to be used - orange or yellow flesh means it is too ripe to be used as you recommend. Ideally they are NOT "a few days" from ripeness, they are hard, hard HARD and totally green. They should feel like a rock. If they give at all, they are too ripe to be used as a salad type vegetable.
@DCarl1 - If you prefer super hard mangoes, go ahead and use those! I find that the least-ripe ones at my grocery store usually have firm, light orange flesh - still crispy but also slightly sweet.
Well I know what I'm having for lunch tomorrow! This looks amazing!