Unripe green mango salad ‘Tum Mamuang’ in Thai ตำมะม่วง, is very popular salad in Thailand with gazillion variations. It is always an extremely tasty and refreshing salad that is ideal for lightening up a heavy meal.

The crisp and tart mango is dressed with a balanced sauce of lime, light soy or fish sauce and sugar. ‘Kee Nu’ chilies add heat and in some version mint and coriander impart pleasant smell.

This salad is prepared by pounding and stirring the sauce ingredients in a ‘Pok Pok’ which is a clay mortar with a wooden pestle, used for the preparation of many other salads including the famous ‘Som Tum‘ family of salads. Then I slice the mango in the traditional way into irregular shreds and add them into the ‘Pok Pok’ for some good pounding. I finish off the salad in a more gently, stirring in the peanuts and aromatic herbs.

Ingredients and preparations


  • Green mango sliced into irregular pieces
  • Roasted peanuts


Aromatics and garnishes:

  • Roasted peanuts
  • Thinly sliced shallot (optional)
  • Mint leaves (optional)
  • Coriander leaves (optional)

1.Prepare the garnishes. Deep fry or roast the peanuts and place on a paper towel to let excess oil drain. Thinly slice a shallot and set aside. Wash and tear mint and coriander leaves.

2.Prepare the sauce, first crush the chilies in the mortar then add the coconut sugar and pound it to absorb the liquids of the chilies. Squeeze fresh lime into the mortar and season with light soy sauce. The taste should be salty, sweet, sour and spicy. Note that the mango itself would add sweetness and tartness.

3.Peel the mango and slice it into two inch long irregular pieces. I like to use the Thai traditional way of shredding the mango by hitting it multiple time lengthwise with a knife and turning it around to shave off the pieces. Add the mango to the mortar and gently pound it with the pestle and stir with a spatula to coat all the mango pieces with the sauce from the bottom of the mortar. Add peanuts and stir them into the mango pieces.

4.Transfer the mixture into a serving bowl. Garnish with more peanuts, shallot, mint and coriander leaves.

Version with aromatic herbs, shallot, mint and cilantro

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