thaisaladgreen-mangopeanutquickbeginnerclassic

Yam Mamuang

Name: Yam Mamuang
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 250 g green mango, peeled and julienned; 40 g shallot, thinly sliced; 30 g roasted peanuts, roughly chopped; 20 g dried shrimp; 10 g fresh cilantro leaves; 2 bird's eye chilies, thinly sliced; 25 ml fish sauce; 30 ml lime juice, freshly squeezed; 15 g palm sugar, finely chopped

Yam Mamuang is a bright, crunchy Thai green mango salad with a punchy dressing of lime, fish sauce, palm sugar, and chili. Roasted peanuts and dried shrimp add richness and savory depth, making the dish refreshing, bold, and deeply addictive.

15 min

2 servings

191 kcal

Thai

Ingredients

Salad

250 ggreen mango, peeled and julienned
40 gshallot, thinly sliced
30 groasted peanuts, roughly chopped
20 gdried shrimp
10 gfresh cilantro leaves

Dressing

2bird's eye chilies, thinly sliced
25 mlfish sauce
30 mllime juice, freshly squeezed
15 gpalm sugar, finely chopped

Instructions

1
Prepare all ingredients first for quick assembly: peel and julienne the green mango, thinly slice the shallot and chilies, roughly chop the peanuts, and squeeze the lime juice. If the dried shrimp are very hard, rinse briefly and pat dry so they soften slightly without becoming wet.
2
Make the dressing in a mixing bowl by stirring together the fish sauce, lime juice, palm sugar, and sliced chilies until the sugar is mostly dissolved. Taste: it should be sharply sour, salty, sweet, and spicy all at once.
3
Add the julienned mango and sliced shallot to the bowl and toss well for 30-60 seconds so the dressing lightly bruises the mango and seasons it evenly.
4
Add the dried shrimp, chopped peanuts, and cilantro leaves, then toss again just until combined. Do not leave the salad sitting too long or the mango will soften and lose its crisp bite.
5
Transfer to a serving plate and serve immediately. For the best texture, make sure every portion gets some mango, peanut, dried shrimp, and dressing from the bottom of the bowl.

Nutrition per serving

191 kcal

Calories

Protein

21g

Carbs

Fat

Fiber

Notes

•Choose a firm, very tart green mango; ripe mango will make the salad too sweet and soft.
•If you prefer a milder salad, start with 1 chili and add more to taste.
•Palm sugar dissolves faster if chopped finely; if needed, press it against the bowl with a spoon.
•This salad is excellent alongside grilled chicken, sticky rice, or fried fish.

Background

Yam Mamuang is a classic Thai salad built around the balance of sour, salty, sweet, and spicy flavors that define much of Thai cooking. Green mango salads are especially popular in central Thailand, where crisp unripe mango is paired with savory ingredients such as fish sauce, peanuts, and dried shrimp for contrast and texture.

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