Ingredients

  • Serves 4 people
  • 4 thai green mangos (shredded)

  • ½ tbsp dried shrimp (soaked and drained)

  • 8 cherry tomatoes (quartered)

  • 2 cloves garlic

  • 2 limes (juiced)

  • 2 chilli padi (halved)

  • 4 tbsp fish sauce

  • 2 tbsp palm sugar

  • 4 tbsp crushed peanuts

Recipe Courtesy of Asian Food Network

Thai Mango Salad

A quick and easy salad also known as Som Tum Mamuang, this has just the right balance of sweet and spicy
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Vegetarian
Vegetarian
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Vegetarian
Vegetarian
  • Easy
  • 30 min
  • min
  • 5 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 30 min
  • min
  • 5 min

Instructions

  1. Pound garlic, dried shrimps and chilli

    • In a mortar and pestle, grind garlic and dried shrimps into apaste. Add 4 Tbsp fish sauce, 2 Tbsp palm sugar, lime juice and chili, then continue to pound.

    | Adjust the amount of sugar and fish sauce to how sweet or salty you want the dish. For a spicier kick, cut the chili padi into smaller pieces.


  2. Pound mango

    • Add a handful of shredded mango and mix, bruising gently. Mix in 2 cherry tomatoes, then remove from mortar and pestle and plate.

Plate and Serve!

Garnish with crushed peanuts and serve.

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