Yam Mamuang (green mango salad) with video

This time a fresh green mango salad with shrimp: Yam Mamuang ยำมะม่วง This Thai green mango salad is prepared with Nam Dok Mai Mango, which is unripe mango. The texture of the green mango is crunchy with a fresh sweet and sour taste. Somewhat similar to a green apple. The mango pieces are prepared into a salad with the ingredients: roasted peanuts, red shallots, green onion, coriander and large fresh shrimps.

It is normally a spicy dish, but that depends on the amount of chili you add. The dressing consists of a combination of fresh lime juice, fish sauce and sugar, creating the perfect balance between sour, sweet and salty flavors. A characteristic that Thai cuisine is so famous for.

The dish is of course also suitable for vegetarians, provided you omit the shrimp.

Although its exact origins are shrouded in mystery, it represents the creative adaptability of the Thai people to use local ingredients such as unripe mango. Yam Mamuang is traditionally made with unripe green mangoes, which offer a crunchy texture and a tartness that contrasts perfectly with the sweetness of the palm or fish sauce used in the dressing. The salad is often enriched with additional ingredients such as shallots, fresh chili, roasted peanuts and sometimes dried shrimp or cashew nuts, each adding their own unique flavor and texture.

The specialness of Yam Mamuang lies in its ability to offer a wide range of flavor profiles within one dish. The sweetness of the mango is countered by the heat of the chilies, while the salty fish sauce and acidity of lime juice create a depth of flavor typical of Thai cuisine. Fresh herbs such as coriander or mint can be added to add an aromatic touch, and palm sugar is sometimes used to take the edge off the sour and spicy flavors.

Prepare yourself

Here is a simple recipe for Yam Mamuang, the Thai green mango salad, for four people:

Ingredients:

• 2 unripe green mangoes, peeled and julienned
• 1 medium shallot, thinly sliced
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh mint, coarsely chopped
• 2 spring onions, thinly sliced
• 2-3 Thai red chilies, finely chopped (adjust quantity to taste)
• 1/4 cup roasted peanuts, coarsely chopped
• 1/4 cup dried shrimp, optional, lightly toasted
• 1 tablespoon of fish sauce
• 1-2 tablespoons lime juice
• 1-2 teaspoons palm sugar or brown sugar, adjust to taste

Dressing:

• 2 tablespoons of fish sauce
• 1 tablespoon lime juice
• 1-2 teaspoons palm sugar or brown sugar (dissolve in the lime juice)
• 1-2 finely chopped Thai red chilies (or to taste)
• 1 small garlic clove, finely chopped

Instructions:

1. Start by making the dressing. In a small bowl, combine the fish sauce, lime juice and sugar. Stir well until the sugar is completely dissolved. Add the chopped chilies and garlic. Taste and adjust the flavors to your liking: it should be a good balance between sour, sweet, salty and spicy. Set the dressing aside.
2. In a large mixing bowl, combine the julienned green mangoes with the shallot, fresh cilantro, mint and scallions.
3. Add the roasted peanuts and optional dried shrimp to the mango mix.
4. Pour the dressing over the salad and mix well, making sure each mango strip is well coated with the dressing.
5. Let the salad sit for a few minutes to allow the flavors to blend.
6. Taste again and adjust seasoning with additional fish sauce, lime juice, sugar or chili if necessary.
7. Serve the Yam Mamuang on a platter or in individual portions, garnish with additional chopped peanuts and fresh herbs if you like.
8. Serve immediately for the best flavor and texture.

Yam Mamuang is tastiest when freshly prepared and served immediately, as the mangoes retain their crunchiness. Enjoy it as a fresh starter or as a light main meal, ideal for a hot day or as an exotic side dish.