Thai Green Mango Salad (Som Tum Mamuang) Recipe

Name: Thai Green Mango Salad (Som Tum Mamuang)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 1 green unripe mango (about 250 grams); 3 cherry tomatoes, halved (or 1 small tomato, cut into eighths); 2-3 snake beans, cut into batons (optional); A small handful of coriander leaves, roughly torn; 2 teaspoons peanuts; 1 sprig mint leaves; 5-6 Thai basil leaves; For the dressing:; 2 cloves of garlic; 1 1/2 tablespoons lime juice; 1 teaspoon fish sauce; 1 large green chilli, seeds left in (deseed if you like it milder); 1 teaspoon palm sugar (or white sugar); Salt, to taste

Servings: persons

For the salad:
1 green unripe mango (about 250 grams)
3 cherry tomatoes, halved (or 1 small tomato, cut into eighths)
2-3 snake beans, cut into batons (optional)
A small handful of coriander leaves, roughly torn
2 teaspoons peanuts
1 sprig mint leaves
5-6 Thai basil leaves
For the dressing:
2 cloves of garlic
1 1/2 tablespoons lime juice
1 teaspoon fish sauce
1 large green chilli, seeds left in (deseed if you like it milder)
1 teaspoon palm sugar (or white sugar)
Salt, to taste

1
Toast the peanuts in a dry pan until slightly darkened around the edges. Set aside.
2
Peel off the skin of the mango using a peeler or a knife. Hold the mango in one hand and making sure your fingers are tucked away, hack away at the mango using your knife until you get lots of vertical cuts; shave the top layer-you'll get lots of julienned slivers. Repeat until all you're left with is the seed. (Alternatively you could use a grater to do this, but I find that it becomes too wet and soggy).
3
Add the garlic cloves and chilli to a mortar and pestle along with salt, and pound until the garlic is completely crushed and the chilli is reduced to small bits (Alternatively, use a mixer or chop with a knife).
4
Add lime juice, palm sugar, and fish sauce to the mortar and mix until fully incorporated and the sugar is completely dissolved. Taste and adjust seasoning at this stage.
5
To serve, add the mango slivers to a bowl. Crush the tomatoes with your hands and add that along with coriander leaves, mint, basil leaves, and half the peanuts. Pour the dressing on top and mix thoroughly until evenly coated. Taste again and adjust seasoning. Garnish with the rest of the peanuts and serve immediately.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the salad:, 1 green unripe mango (about 250 grams), 3 cherry tomatoes, halved (or 1 small tomato, cut into eighths), 2-3 snake beans, cut into batons (optional), and more.

Yes, Thai Green Mango Salad (Som Tum Mamuang) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Green Mango Salad (Som Tum Mamuang)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions