Green Mango Salad – Self Sufficient Me

A seasonal salad with a sensational taste!

This is a great Thai-style basic green mango salad that you can eat as a side, a starter or a main. It’s versatile, so you can add any meat, seafood or tofu that you like, and turn it into a main meal. In fact, green mango salad is as versatile as any salad; you can change, add or subtract ingredients as you like, so consider this a base recipe.

If you’re lucky enough to have a mango tree in your backyard, green mangoes won’t be a stranger to you; in fact, you’ll find they regularly fall from your tree. While it’s great to eat them ripe, it’s fun to be able to use green mangoes straight from the tree too. Green mangoes are a common ingredient in many south-east Asian cuisines, and feature in a variety of stir-fries. They can also be pickled and made into sauces and spreads, like our green mango chutney.

Here’s How to Make It

Mix the dressing ingredients together in a bowl and set aside. Dry-fry the coconut until fragrant and lightly golden. Remove from heat and set aside.

Peel, de-seed then grate the mango.

Move the mango to a bowl. Smash the nuts (optional) and chop the herbs.

Add the remaining ingredients to the bowl and mix well (reserve the nuts and a little of the coconut for garnish). Add a couple of spoons of the dressing then taste. Garnish with nuts and serve immediately.

Green mango salad is an excellent accompaniment to grilled fish, chicken or tofu. Enjoy!