Kerabu Mangga
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.
Ingredients
Salad
- 300 ggreen mango, peeled and julienned
- 40 gshallot, thinly sliced
- 1 small (10 g)red chilli, thinly sliced
- 10 gfresh coriander leaves, roughly picked
- 20 gtoasted grated coconut
- 20 gdried shrimp, rinsed and patted dry
Dressing
- 20 mllime juice
- 15 mlfish sauce
- 10 gpalm sugar, finely chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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