My go-to authentic Thai mango salad recipe is a 15-minute dish that delivers huge flavor using traditional ingredients. This version of yum mamuang is gluten-free, refreshing, and made with crisp green mangoes tossed in a punchy Thai-style dressing.

This is one of my favorite summer dishes because itโs so quick to put together, same with my corn salad and Lao cucumber salad!
Yum mamuang is a traditional Thai green mango salad made with crisp unripe mango and a dressing of fish sauce, lime juice, and palm sugar. Itโs known for its salty, sweet, and tangy flavor, with added crunch and sourness from the mango slices.
An authentic family recipe you’ll love
What you’ll love about this healthy summer salad is how quick and easy it is. Plus, you don’t need a mortar and pestle like with papaya salad. Everything is tossed in a mixing bowl and ready in minutes.

This is how we’ve always made yam mamuang in my family. Itโs full of authentic flavor. You donโt need to add anything extra, but you can toss in some fresh herbs or vegetables if you like.
The key ingredient is green mangoes. Remember to pick super firm, unripe ones. Those are very sour, crunchy, and so delicious! In Thailand, we even snack on them with a dipping sauce known as nam pla wan.
Make sure to slice the mango super thin, just like you’d shred green papaya. That way, it soaks up the dressing without losing its crunch.

Ingredient notes and substitutes
Iโve shared helpful ingredient tips and step-by-step photos below, but if youโre eager to get started, scroll down to the recipe card for the full breakdown.

- Green mango (7 oz) – Choose firm, unripe mangoes for the best sour crunch; avoid soft ones, as theyโll taste sweet.
- Shallots (1/3 cup)
- Roasted peanuts (2 tbsp)
- Palm sugar (1 tbsp) – Adds a deep, caramel-like sweetness; chop before using to help it dissolve more easily. This one is easy to use.
- Fish sauce (1 tbsp) – Brings a savory, salty flavor to the salad; for a vegan version, swap it with vegan fish sauce. My favorite brand is Megachef.
- Thai chili flakes (2 tsp) – Adjust the amount to your spice level; fresh chilies work too, just mix them into the dressing at the start.
- Fresh lime juice, optional (1 tbsp) – Only needed if your mangoes arenโt very sour; fresh lime juice adds brightness and balances the flavor.
- Crispy fish skin, optional (1.5 oz) – If you can’t find this, you can add dried mini shrimp (2 tbsp) for a traditional substitute. You can also add a different protein like grilled chicken or shrimp.
How to make Thai mango salad
Step 1: Start by making the dressing. In a large mixing bowl, combine palm sugar, dried chili flakes, fresh lime juice, and fish sauce. Stir well until the palm sugar is fully dissolved, and the dressing tastes balanced, adjusting to taste if needed.

Step 2: Add the shredded green mango, roasted peanuts, shallots, and optional crispy fish skin to the bowl. You can also toss in vegetables or dried shrimp if you’re using it. Gently mix everything together until the mango is fully coated in the dressing and all the flavors come together.

Serve as a side or with Thai sticky rice. Enjoy!
Frequently asked questions
How long can I keep this?
This salad is best eaten right after making it. The dressing starts to soften the mango pretty quickly, so the texture wonโt be as crisp if you let it sit too long.
How to pick a green mango?
Look for mangoes that are very firm and pale green with no soft spots. The firmer they are, the better the crunch. Avoid ones that feel slightly ripe or smell sweetโthose are already starting to turn yellow and wonโt give you the sour bite you want.
Can I make this in advance?
You can prep this ahead by shredding the mango and slicing the shallots in advance. Store them in an airtight container in the fridge, and keep the dressing ingredients in a separate container. Mix everything together just before serving to keep the salad fresh and crunchy.
More Thai salads to try
Thatโs everything you need to know before tossing together this authentic Thai mango salad recipe! Let me know what you think in the comments, and donโt forget to follow me on Facebook, Instagram, and Pinterest for more Thai recipes.
Authentic Thai Mango Salad Recipe

Equipment
- Sharp knife or julienne peeler (for slicing the green mango)
- Large mixing bowl
- Spoon or spatula (for mixing)
Ingredients
- 1 tbsp palm sugar, chop to measure
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice, optional, see notes
- 2 tsp dried chili flakes, adjust to taste
- 7 oz or 1 cup green mango, shredded
- 1/3 cup shallots, thinly sliced
- 2 tbsp roasted peanuts
- 2 tbsp dried mini shrimp, optional
- 1.5 oz crispy fish skin, optional, see notes
Instructions
- In a large mixing bowl, combine palm sugar, dried chili flakes, lime juice, and fish sauce. Stir until the sugar is fully dissolved.
- Add shredded green mango, roasted peanuts, and shallots. If using, add dried shrimp and crispy fish skin. Toss gently until everything is evenly coated and serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Crispy fish skinย - If you can't find this, you can add dried mini shrimp for a traditional substitute. You can also add a different protein like grilled chicken or shrimp.
- Fresh lime juice - Only needed if your mangoes arenโt very sour.
Made this recently and it was amazing, fresh and crunchy! Thank you!!
Thank you, I’m glad you liked the recipe!
this is a beautiful salad which i make vry often over the summer