Authentic Thai Mango Salad Recipe (Yum Mamuang)

Name: Authentic Thai Mango Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
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)

Jump to Recipe Pin Recipe

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.

Authentic Thai mango salad with shredded green mango, shallots, peanuts, and chili on a banana leaf.

This is one of my favorite summer dishes because it’s 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. It’s 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.

Close-up of Thai green mango salad tossed with dried fish, red onion, peanuts, and chili flakes.

This is how we’ve always made yam mamuang in my family. It’s full of authentic flavor. You don’t 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.

3 step-by-step instructional steps for how to shred green mango.

Ingredient notes and substitutes

I’ve shared helpful ingredient tips and step-by-step photos below, but if you’re eager to get started, scroll down to the recipe card for the full breakdown.

Shredded mango, Thai fish snacks, sliced shallots, dried chili flakes, fish sauce, roasted peanuts, and palm sugar presented in clay cups on a banana leaf.

Green mango (7 oz) – Choose firm, unripe mangoes for the best sour crunch; avoid soft ones, as they’ll 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 aren’t 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.

Thai green mango salad dressing made with fish sauce, lime juice, palm sugar, and chili flakes in a glass bowl.

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.

Thinly sliced green mango salad with shallots, peanuts, chili flakes, and crispy fish skin in a glass mixing bowl.

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 won’t 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 sweet—those are already starting to turn yellow and won’t 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

That’s everything you need to know before tossing together this authentic Thai mango salad recipe! Let me know what you think in the comments, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more Thai recipes.