Kerabu Mangga

Malaysian green mango⏱ 15 min⚡ Pescatarian

Kerabu Mangga is a bright, punchy salad of crisp green mango tossed with chilli, shallot, lime, and savoury dried shrimp. Toasted coconut adds nuttiness and richness, giving the finished dish a lively contrast of tart, salty, spicy, and fragrant flavours.

Nutrition · per serving

136kcal

5.7gProtein

19.4gCarbs

4.6gFat

3.9gFiber

2 servings

Ingredients

9 items

Salad

green mango, peeled and julienned300 g

shallot, thinly sliced40 g

red chilli, thinly sliced1 small (10 g)

fresh coriander leaves, roughly picked10 g

toasted grated coconut20 g

dried shrimp, rinsed and patted dry20 g

Dressing

lime juice20 ml

fish sauce15 ml

palm sugar, finely chopped10 g

Tips

•Use a firm, unripe green mango; ripe mango will be too sweet and soft for this style of kerabu.
•If you prefer less heat, remove the chilli seeds before slicing.
•To save time, buy ready-grated coconut and toast it in advance, or use good-quality pre-toasted coconut.
•This salad pairs well with grilled fish, coconut rice, or as a sharp side dish in a larger Malaysian meal.

Steps

1
Prepare all the salad ingredients first so the dish comes together quickly: peel and julienne the green mango, thinly slice the shallot and red chilli, pick the coriander leaves, and rinse then pat the dried shrimp dry. If your mango is very sour, that is ideal for balance in the salad.
300 g green mango, peeled and julienned40 g shallot, thinly sliced1 small (10 g) red chilli, thinly sliced10 g fresh coriander leaves, roughly picked20 g dried shrimp, rinsed and patted dry
2
In a small bowl, stir together the lime juice, fish sauce, and palm sugar until the sugar is mostly dissolved. Taste: the dressing should be sharp, salty, and lightly sweet, because the mango will mellow it when mixed in.
20 ml lime juice15 ml fish sauce10 g palm sugar, finely chopped
3
Toast the dried shrimp in a dry small pan over medium heat for 1-2 minutes until fragrant and slightly crisp, shaking the pan often so they do not scorch. This quick toasting deepens their savoury flavour.
20 g dried shrimp, rinsed and patted dry
4
Place the green mango, shallot, red chilli, coriander leaves, toasted grated coconut, and warm dried shrimp in a mixing bowl. Pour over the dressing and toss well for about 30 seconds so every strand of mango is coated evenly.
300 g green mango, peeled and julienned40 g shallot, thinly sliced1 small (10 g) red chilli, thinly sliced10 g fresh coriander leaves, roughly picked20 g toasted grated coconut20 g dried shrimp, rinsed and patted dry20 ml lime juice15 ml fish sauce10 g palm sugar, finely chopped
5
Serve immediately for the best crunch and brightness. If you want the flavours to meld slightly more, let it sit for 2 minutes only before serving; longer standing will soften the mango.

Origin & History

Kerabu is a broad family of Malaysian salads known for combining fresh herbs, sour fruit or vegetables, chilli, and strong savoury seasonings. Kerabu mangga is especially popular for its refreshing tartness, often enriched with dried shrimp and coconut, reflecting the Malay love of balancing sour, spicy, salty, and lightly sweet flavours.

malaysian salad green-mango pescatarian quick noodle-free spicy

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Kerabu Mangga

Steps

Prepare all the salad ingredients first so the dish comes together quickly: peel and julienne the green mango, thinly slice the shallot and red chilli, pick the coriander leaves, and rinse then pat the dried shrimp dry. If your mango is very sour, that is ideal for balance in the salad.

300 g green mango, peeled and julienned40 g shallot, thinly sliced1 small (10 g) red chilli, thinly sliced10 g fresh coriander leaves, roughly picked20 g dried shrimp, rinsed and patted dry

In a small bowl, stir together the lime juice, fish sauce, and palm sugar until the sugar is mostly dissolved. Taste: the dressing should be sharp, salty, and lightly sweet, because the mango will mellow it when mixed in.

20 ml lime juice15 ml fish sauce10 g palm sugar, finely chopped

Toast the dried shrimp in a dry small pan over medium heat for 1-2 minutes until fragrant and slightly crisp, shaking the pan often so they do not scorch. This quick toasting deepens their savoury flavour.

20 g dried shrimp, rinsed and patted dry

Place the green mango, shallot, red chilli, coriander leaves, toasted grated coconut, and warm dried shrimp in a mixing bowl. Pour over the dressing and toss well for about 30 seconds so every strand of mango is coated evenly.

300 g green mango, peeled and julienned40 g shallot, thinly sliced1 small (10 g) red chilli, thinly sliced10 g fresh coriander leaves, roughly picked20 g toasted grated coconut20 g dried shrimp, rinsed and patted dry20 ml lime juice15 ml fish sauce10 g palm sugar, finely chopped

Serve immediately for the best crunch and brightness. If you want the flavours to meld slightly more, let it sit for 2 minutes only before serving; longer standing will soften the mango.

Origin & History