Som Tum Mamuang

Prawn and Green Mango Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

A variation of som tum, a salad made using green papaya, som tum mamuang is made using green mangoes, and is an equally refreshing combination of spicy, sweet, tangy and salty flavours. Street food versions typically omit the fresh seafood, but fresh prawns, squid, crabmeat and even lobster go well tossed in this salad.


  • 500 g prawns
  • 2 green mangoes
  • 200 g glass noodles


  1. Boil a pot of water and blanch the prawns lightly. When they change colour and are cooked, remove and place into a basin of cold water to stop the cooking process. Peel, if desired. Set aside.
  2. Peel the mangoes and cut into thin slices. Set aside.
  3. Combine all the ingredients for the chilli paste in a blender and process until fine.
  4. In a mixin