Som Tum Mamuang (Green Mango Salad)

Tart unripe fruit, fiery chiles, and crunchy peanuts make for a delightfully pungent Thai starter.

  • Serves


  • Cook

    25 minutes


By SAVEUR Editors

Updated on August 9, 2023

A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story "Everything Is Illuminated,” by James Oseland.


  • 2 Tbsp. small dried shrimp
  • 8 red bird’s eye chiles, stemmed, seeded, and thinly sliced
  • 4 garlic cloves, finely chopped
  • ½ medium shallot, finely chopped
  • 3 small, green unripe mangoes (about 1½ lbs.), peeled and cut into thin matchsticks
  • 18 green beans, trimmed and cut into 2-in. lengths
  • 14 grape tomatoes, halved
  • 3 Tbsp. fish sauce
  • 2 Tbsp. lime juice
  • 1 Tbsp. plus 1 tsp. palm sugar or brown sugar
  • 2 Tbsp. roasted unsalted peanuts, coarsely chopped


Step 1

In a large mortar and pestle, pound the shrimp until coarsely ground; transfer to a small bowl and set aside. To the mortar, add the chiles, garlic, and shallot and pound until bruised. Working in batches, add the mangoes and pound, using a spoon to scrape the sides and combine well after each batch, until the fruit is softened slightly and fully coated in the aromatics. Transfer the mixture to a large bowl and set aside.

Step 2

To the mortar, add the green beans and tomatoes and lightly pound to extract their juices. Stir in the fish sauce, lime juice, and sugar, then transfer to the bowl with the mango mixture and toss well. Transfer to a serving bowl or platter, garnish with the crushed dried shrimp and peanuts, and serve at room temperature.

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