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