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green mango salad recipe card

Green Mango Salad

  • Author: Funky Asian Kitchen
  • Category: salad
  • Cuisine: Thai


  • 23 green mangos, preferably not fibrous
  • 2 tablespoons peeled thinly shredded ginger
  • ¼ red bell pepper thinly sliced
  • ¼ red onion thinly sliced
  • 1 small handful fresh mint 
  • 1 small handful fresh cilantro

For the Dressing:

  • 1 lime
  • ¼ cup seasoned rice vinegar
  • 1 Tablespoon neutral oil
  • ½ teaspoon sugar
  • ⅛ teaspoon salt
  • ½ teaspoon chili flakes
  • fresh ground pepper to taste


  1. Make the dressing: Cut and squeeze the limes to yield about 3 tablespoons of juice. Then add the seasoned rice vinegar, neutral oil, sugar, salt, and ground pepper to taste. Stir the dressing together until the sugar is dissolved. Set aside.
  2. Wash and peel the mango. Using a mandoline or a shredding peeler, shred the mango carefully, avoiding the pit. You should yield about 4 cups. Rinse the mango under running water and drain well in a colander. Set aside in a large bowl.
  3. Rinse the red onion under running water and drain well in a colander. Add it to the mango.
  4. Rinse the ginger in running water and drain well. Add it to the mango mix.
  5. Stack the mint leaves together and roll like a cigarette.  
  6. Finely slice the mint with a knife or kitchen scissors.
  7. Coarsely chop the cilantro. 
  8. Add the red pepper and herbs to the bowl and mix. Pour the dressing on top and mix again.
  9. Mound the salad onto a platter. Serve immediately.


You can make the salad and the dressing the day before (keeping the salad undressed) and store them in the fridge. When you are ready to serve, chop up the herbs, pour the dressing on top and toss to combine.

Keywords: green mango, thai food, green mango salad,