Thai Mango Salad

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A quick and easy salad also known as Som Tum Mamuang, this has just the right balance of sweet and spicy

Let's start cooking!

Pounded mixture of dried shrimp and chili in a mortar {step}Step 1 - Pound garlic, dried shrimps and chili

  • In a mortar and pestle, grind garlic and dried shrimps into apaste. Add 4 Tbsp fish sauce, 2 Tbsp palm sugar, lime juice and chili, then continue to pound.
    Adjust the amount of sugar and fish sauce to how sweet or salty you want the dish. For a spicier kick, cut the chili padi into smaller pieces.
Crushed mango and tomatoes, with dried shrimp mixture

Step 2 - Pound mango

  • Add a handful of shredded mango and mix, bruising gently. Mix in 2 cherry tomatoes, then remove from mortar and pestle and plate.
    The mortar and pestle has been used across cultures for centuries. Originally used for medicine and grinding grains, they’re now a fixture in most Asian kitchens.

Plate and serve!

Combined ingredients sprinkled with peanut on a plate

Garnish with crushed peanuts and serve.

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