Uploaded November 2023 | Updated September 2026, 3 hours ago
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This salad is often referred to as green mango salad, and indeed it is delicious made with green mango. However, it is also delicious made with a mango which perhaps has had more of a chance to ripen than intended, and is no longer especially green. I encourage you to make this salad with whatever mango you have at hand.
This salad benefits from sitting mixed for a short time before serving, so feel free to make it ahead a bit to make things simpler later. If you’re using cilantro, it’s a good idea to add it right before serving. Because it can improve with age it will keep a couple days, especially if stored without cilantro.
Makes enough for 2-4 people.
Equipment:
large mixing bowl
Ingredients:
1 1/2 Tbsp neutral oil corn, peanut, canola
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
1/2 Tbsp rice vinegar
1 ea mango of whatever ripeness you prefer
1 ea cucumber Lebanese, like a small English; or ~1/3 of an English cucumber
1 ea scallion sliced into thin strips along the grain
1-2 ea red peppers of whatever heat desired: Hatch, Sheppard, Cayenne, Serrano
2 Tbsp cilantro roughly chopped
2 Tbsp peanuts toasted and chopped
to taste chili flakes or relish, to achieve desired heat
Procedure:
1. Combine oil, fish sauce, sugar and vinegar to make the dressing.
2. Cut the mango, cucumber, scallion, red pepper and combine with the dressing.
3. If a spicy salad is desired, add some chili flakes or relish.
4. At this point, the salad may be stored in preparation for serving later.
5. When serving the salad, rough-chop some cilantro and use it along with some chopped peanuts to garnish the salad. More chili flakes or relish may also be added at service-time to fine-tune the heat to one’s personal preference.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This salad is often referred to as green mango salad, and indeed it is delicious made with green mango. However, it is also delicious made with a mango which perhaps has had more of a chance to ripen than intended, and is no longer especially green. I encourage you to make this salad with whatever mango you have at hand.
This salad benefits from sitting mixed for a short time before serving, so feel free to make it ahead a bit to make things simpler later. If you’re using cilantro, it’s a good idea to add it right before serving. Because it can improve with age it will keep a couple days, especially if stored without cilantro.
Makes enough for 2-4 people.
Equipment:
large mixing bowl
Ingredients:
1 1/2 Tbsp neutral oil corn, peanut, canola
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
1/2 Tbsp rice vinegar
1 ea mango of whatever ripeness you prefer
1 ea cucumber Lebanese, like a small English; or ~1/3 of an English cucumber
1 ea scallion sliced into thin strips along the grain
1-2 ea red peppers of whatever heat desired: Hatch, Sheppard, Cayenne, Serrano
2 Tbsp cilantro roughly chopped
2 Tbsp peanuts toasted and chopped
to taste chili flakes or relish, to achieve desired heat
Procedure:
1. Combine oil, fish sauce, sugar and vinegar to make the dressing.
2. Cut the mango, cucumber, scallion, red pepper and combine with the dressing.
3. If a spicy salad is desired, add some chili flakes or relish.
4. At this point, the salad may be stored in preparation for serving later.
5. When serving the salad, rough-chop some cilantro and use it along with some chopped peanuts to garnish the salad. More chili flakes or relish may also be added at service-time to fine-tune the heat to one’s personal preference.
Music: bensound.com/royalty-free-music
