Thai Green Mango Salad (Som Tum Mamuang)
Thai Green Mango Salad (Som Tum Mamuang). Todd Coleman

This dish is a refreshing adaptation of a more widely known version made with papaya.

Yield: serves 4-6


  • 2 tbsp. small dried shrimp
  • 8 red Thai chiles, stemmed, seeded, and julienned
  • 4 cloves garlic, minced
  • 12 shallot, minced
  • 3 small, green unripe mangoes (about 1 1⁄2 lbs.), peeled and julienned
  • 18 green beans, trimmed and cut into 2″ lengths
  • 14 grape tomatoes, halved
  • 3 tbsp. fish sauce
  • 2 tbsp. fresh lime juice
  • 4 tsp. palm sugar or brown sugar
  • 2 tbsp. roasted unsalted peanuts, chopped


  1. Using a mortar and pestle, pound shrimp until coarsely ground; transfer to a small bowl and set aside.
  2. Place the chiles, garlic, and shallots in the mortar and pound until bruised. Working in three batches, add mangoes and pound, using a spoon to combine, until softened slightly, 2–3 minutes. Transfer mixture to a large bowl.
  3. Add green beans and tomatoes to mortar and lightly pound them to extract juices; stir in fish sauce, lime juice, and sugar. Transfer to bowl with mango mixture. Toss to combine. Transfer to a serving bowl and garnish with crushed dried shrimp and peanuts.