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.

Thai Green Mango Salad (Som Tum Mamuang) Thai Green Mango Salad (Som Tum Mamuang)
Mangoes, shrimp, fresh lime juice and fish sauce combine in this bright salad, a refreshing savory-sweet taste of Thai cuisine.
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.