Green Mango Salad (Som Tam Mamuang)
Prep time
Total time
Recipe type: Salad
Serves: serves 4
  • 4 green mangoes – peeled and shredded into 3 – 5 inches long thin strips
  • 1 to 2 tbsp Thai dried shrimp (I used Japanese dried shrimp)
  • 10 cloves Thai pickling garlic (if unavailable, substitute with 1 large clove garlic)
  • 3 shallots – peeled and slice very thinly
  • 10 cherry tomatoes – sliced into half
  • 2 red chili padi (or less)
  • 2 tbsp yellow palm sugar (if unavailable, substitute with light brown sugar)
  • 3 tbsp roasted peanuts – roughly chopped
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp tamarind water
  • 1 bunch coriander leaves – chopped
  1. Heat the raw peanuts in a small pan over low heat for 5 – 7 mins, until fragrant. When they are cooled, remove the skin and set aside. You could skip this step if using ready roasted peanuts.
  2. Repeat the above same steps with the dried shrimps.
  3. Pound the palm sugar, garlic and shallots together.
  4. Add in dried shrimp, chili, tomatoes and lightly pound them to release the juices.
  5. Mix in the shredded green mango, fish sauce, lime juice, tamarind and bruise them lightly and not smash them. Use a spoon to help scoop the ingredients from the bottom for even distribution.
  6. Give it a taste and adjust with more lime juice or fish sauce if necessary.
  7. Toss in peanuts, coriander and mix well with a spoon.
  8. Serve immediately.
Recipe by Bear Naked Food at