Green Mango Salad

Gỏi Xoài


Preparation info

  • Difficulty


  • Makes

    4 to 6

    servings as part of a multi-dish meal

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Unripe mangos’ pleasantly sour bite is balanced by a blend of sweet palm sugar in this salad, which is punctuated with the bright taste of mint and pan-roasted peanuts. In Vietnam this salad is paired with grilled beef (use same marinade from the pork for bánh mì thịt,) or grilled shrimp. I love this refreshing treat all by itself.

Buy under-ripe mangos that are just beginning to turn color inside. They have the perfect balance of sweet and sour, and the aromatic qualities of the mango are beginning to develop. Since it’s difficult to sample by cutting one open at the store, choose very firm green-skinned mangos that only give a little bit when pressed. Don’t fret: whatever you bring home with will work. Either way green mangos crunch and flavor works best. If mangos are not at hand, use under-ripe papaya, chayote, or as some of my Vietnamese friends suggest, use green apples.

Like the pummelo salad, this dish can be served with shrimp chips to scoop up the pieces. If you do this, cut the mango into shorter (2-inch / 5 cm.) pieces so they fit on the crackers.


  • 2 tbsp. Lime juice
  • 2 tbsp. Fish sauce (nước mắm)
  • 2 cloves Garlic, minced
  • 2 Thai Bird Chilies, sliced into thin rings, about ⅙ inch (.1 cm.) thick
  • 1 tbsp. Dried shrimp, finely chopped or pounded
  • 2 tbsp. Light brown palm sugar
  • 4 lg. Unripe green mangos, peeled, seed removed and cut into julienne strips, about inch (0.3 cm.) thick
  • ½ cup Red onion, sliced inch (0.3 cm.) thick, about - to 2-inch pieces (3.8 to 5 cm.) (rinsed in cool water if strongly flavored)
  • ½ cup Asian basil leaves, sliced about ¼ inch (0.6 cm.) thick
  • ½ cup Mint leaves, sliced about ¼ inch (0.6 cm.) thick to taste Kosher salt
  • ¼ cup Peanuts, roasted in dry pan
  • 2 tbsp. Fried shallots or store bough


  1. In a large mixing bowl whisk together the lime juice, fish sauce, garlic, chilies, dried shrimp, and sugar until sugar dissolves. Add the mangos and onions and toss gently until it is coated well. Taste and adjust seasoning with sugar, fish sauce and salt.
  2. Fold in basil and mint leaves; transfer to serving plate or bowl. Top with peanuts and fried shallots.