Thailand Som Tum Mamuang (Green Mango Salad)
Som tum mamuang, or green mango salad, is a refreshing Thai dish that balances bold flavors of sweet, sour, spicy, and salty in every bite. The dish is made with shredded green mango, which has a crisp texture and tangy taste, combined with ingredients such as tomatoes, dried shrimp, roasted peanuts, and fresh chile peppers. It is dressed with a flavorful mixture of lime juice, fish sauce, palm sugar, and garlic, creating a harmonious blend that is both bold and addictive. Often garnished with fresh herbs including cilantro or mint, som tum mamuang is a popular dish in Thailand, enjoyed as a light appetizer or a side dish to grilled meats and sticky rice. This salad showcases the essence of Thai cuisine: vibrant, dynamic flavors that elevate fresh, simple ingredients into something extraordinary.
Recipe Servings: 2
Ingredients
- 2 cloves garlic
- 1 large green chile pepper, chopped
- Salt, to taste
- 1½ Tbsp (22.5 ml) lime juice
- 1 tsp (4.6 g) palm sugar
- 1 tsp (15 ml) fish sauce
- 1 Tbsp (8 g) peanuts, divided
- 1 green unripe mango, peeled, deseeded, and julienned
- 1 small tomato, chopped and crushed
- Small handful coriander leaves, roughly torn
- 1 sprig mint leaves
- 5–6 Thai basil leaves
Directions
- Grind together garlic cloves, chile pepper, and salt using a mortar and pestle until the garlic is completely crushed and the pepper is reduced to small bits.
- Add lime juice, palm sugar, and fish sauce to the mortar and mix until fully incorporated and the sugar is completely dissolved.
- Taste dressing and adjust seasoning if necessary.
- Toast peanuts in a dry skillet set over medium heat until slightly darkened around the edges. Set aside.
- Divide chopped mango between two serving bowls.
- Divide tomato, coriander leaves, mint leaves, basil leaves, and half the toasted peanuts between the bowls.
- Pour dressing over each salad, mixing thoroughly until evenly coated.
- Taste salad and adjust seasoning if necessary.
- Garnish salads with the remaining peanuts and serve immediately.
For Dressing:
For Salad:
Notes
- You can deseed the chile pepper, if desired, for less heat.
Copyright © 1993—2025 World Trade Press. All rights reserved.