Recipe: Green Mango Salad (Yam Ma Muang) Print E-mail

 

green mango salad ingredients

The most classic of Thai salads is Som Tam, or green papaya salad.  But I have to admit that while I enjoy it, I like green mango salad a whole lot better.  The green mango salad is often served not on its own, but paired with fluffy deep fried catfish in Yam Pla Duk Fu, or spicy deep-fried catfish salad.  I find that green mango salad makes a bright, flavorful and perfect pairing with just about everything, from laap to red curry to plain steamed rice or sticky rice.  This green mango salad recipe is adapted from The Table of Jim Thompson.   

Ingredients

 

2 cups
green mango (If you cannot find green mango, you can substitute with an unripe mango but some varieties may not work; the color can be yellow but the texture must be firm or your salad will turn to mush)
3-5
chilies (how many depends a lot on what kinds of chili you are using and how hot you like it; when using genuine Thai Bird chilies I use 3-5; a native Thai friend says she uses 10 or more...
8
shallots
1/2 cup  
coriander (you can also use basil or peppermint leaves, or mix them)
2 Tbsp
 sugar
2 Tbsp
fish sauce
6-8Tbsp
lime juice
¼ to ½ cup
 peanuts (peeled, toasted and chopped roughly)


Preparation

finished mango salad Use a mandolin (slicer) for an even julienne on the green mango, or slice and julienne with a knife for a slightly varied texture. 

Slice the shallots thinly. Chop coriander finely. Toast peanuts stovetop in a dry pan, shaking occasionally to prevent burning.  Crush or chop into small pieces, but not so finely that they become powdery.

Mix together the green mango, chilies, shallots and coriander.

Add sugar, fish sauce, lemon juice, and mix well (the best way is to use your hand).  Taste and adjust your seasonings (see note below on balancing the four flavors). When satisfied, add in roasted and chopped peanuts and toss together.  Sprinkle some peanuts on top to garnish before serving.

Note: The basic ratio for this salad is about 1:3 between fish sauce and lime, but this should be adjusted to your taste. You should add the fish sauce, add 4 Tbsp of lime juice, then start tasting as you add each additional Tbsp until you arrive at the desired balance.  The sugar further balances the lime juice, so you might also add the first Tbsp of sugar and then add more to taste after you have added the lime juice and fish sauce.  The recipe might require less sugar if you are using slightly ripe mangoes.