Best 3 Easy Green Mango Salad Recipes

Indulge in the vibrant and refreshing flavors of our delectable Green Mango Salad, a symphony of tangy, sweet, and savory notes. This Southeast Asian-inspired salad showcases the unique crunch of green mangoes, harmoniously blended with crisp vegetables, aromatic herbs, and a zesty dressing. Embark on a culinary journey as we present three variations of this tantalizing dish: a classic Thai Green Mango Salad, a spicy Vietnamese Green Mango Salad, and a refreshing Cambodian Green Mango Salad. Each recipe offers a distinct flavor profile, allowing you to explore the diverse culinary traditions of Southeast Asia. Get ready to tantalize your taste buds with this symphony of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

EASY GREEN MANGO SALAD

Easy Green Mango Salad image

This salad is low in calories and fat but has loads of vibrant flavor. Pair it with your favorite protein.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 9

Ingredients

2 tablespoons fresh lime juice, plus more to taste
2 tablespoons fish sauce, plus more to taste
1 teaspoon sugar, plus more to taste
2 green mangoes, peeled, pitted, and cut into thin strips
3 scallions, very thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves, chopped
2 tablespoons chopped peanuts
1/2 teaspoon red-pepper flakes

Steps:

In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.

Nutrition Facts : Fiber 3 g

THAI GREEN MANGO SALAD

Thai Green Mango Salad image

This mango salad uses green, or unripened mango. When combined with coconut and bean sprouts, it's a very healthy and delicious salad.

Provided by Darlene Schmidt

Categories Appetizer Side Dish Salad

Time 20m

Number Of Ingredients 15

Ingredients

For the Salad Dressing:
3 tablespoons fish sauce (or 1/4 cup soy sauce)
1/4 cup lime juice (freshly squeezed)
2 tablespoons brown sugar (or more to taste)
1 to 2 teaspoons Thai chili sauce (or 1/3 to 1/2 teaspoon dried chili flakes)
For the Salad:
1/4 cup dry shredded unsweetened coconut
2 mangoes (firm, unripened)
2 cups bean sprouts
1/2 cup fresh coriander (cilantro), chopped
3 to 4 spring onions (sliced)
Optional: 1 cup cooked chicken (or shrimp, or fried tofu), cut into small cubes
Optional: 1 fresh-cut red chili
A handful of peanuts (or cashews, left whole or roughly chopped)
1/3 cup fresh basil

Steps:

Gather the ingredients.
Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
Using a sharp paring knife , peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce . If too salty or sweet, add more lime juice.
Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.

Nutrition Facts : Calories 236 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 4 g, Sodium 1113 mg, Sugar 29 g, Fat 9 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g

THAI GREEN MANGO SALAD

Thai Green Mango Salad image

My favorite Thai dish - sweet and spicy and savory at once!

Provided by moosie

Categories World Cuisine Recipes Asian Thai

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

4 green mangoes - peeled, pitted, and cut into matchsticks
1 medium red onion, thinly sliced
1 medium red bell pepper, thinly sliced
¼ cup chopped mint
¼ cup cilantro, chopped
1 Thai chile (bird's eye) pepper, seeded and sliced
2 tablespoons fish sauce
1 teaspoon white sugar
½ cup dry roasted peanuts
1 squeeze lime juice

Steps:

Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl.
Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours.
Top with peanuts and lime juice just before serving.

Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 6.5 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 370.8 mg, Sugar 23.4 g

Tips:

Choose the right mangoes: For this salad, you'll want to use green mangoes that are firm and slightly sour. Avoid mangoes that are too ripe, as they will be too soft and sweet.
Shred the mangoes thinly: This will help the mangoes absorb the dressing and flavors better.
Use fresh herbs: Fresh herbs like cilantro, mint, and basil add a bright, aromatic flavor to the salad.
Don't overdress the salad: A little dressing goes a long way in this salad. Too much dressing can overwhelm the flavors of the mangoes and herbs.
Serve the salad chilled: This salad is best served chilled, as the cold temperature helps to brighten the flavors.

Conclusion;

Whether you're looking for a refreshing appetizer, a light side dish, or a healthy snack, this easy green mango salad is the perfect choice. It's quick and easy to make, and it's packed with flavor. So next time you have a green mango on hand, be sure to give this salad a try.