Name: Thai Mango Salad (Yum Ma Muang)
Prep time: 30 min
Cook time: 5 min
Yield: 6 people
Cuisine: Thailand
Ingredients: 800 oz ofmangoes; 400 oz ofcarrots; 3 shallots; 100 oz ofpink shrimp (shelled (optional)); 1 "bird's eye" chili (adjust to your taste); 2 pods ofgarlic; 4 tbsp oflime juice; 4 tbsp ofnuoc-mâm sauce; 1 teaspoon ofgranulated white sugar; 150 oz ofpeanuts (fresh or pre-roasted, if you want to save time)

Thai Mango Salad (Yum Ma Muang)

appetizers lunar new year salads sweet and savory

Updated on 01 March 2026 by

toquetoque

11 reviews 4.94 : Very good

Cuisine

Thailand

Diet

GFDF Gluten-free Lactose-free Lightweight Vegetarian Vegetarian Fish

Level

Easy

Calories

284 kcal

Preparation

30 minutes

Cooking

5 minutes

I made this Thai mango salad during a cooking class, and I’ve been serving it ever since at Asian-inspired dinners.

It’s the perfect starter for a summer meal, as it’s light, refreshing, and delightfully exotic. Mango works perfectly in this savory dish, with lime juice balancing out its sweetness.

Another key ingredient, roasted peanuts, add a satisfying crunch and a toasty aroma to this delicious Thai mango salad.

Finally, if you’d like a completely vegetarian dish, simply omit the shrimp.

For

people

Add to shopping list

28.2 oz of mangoes
14.1 oz of carrots
3 shallots
3.5 oz of pink shrimp shelled (optional)
1 "bird's eye" chili adjust to your taste
2 pods of garlic
4 tbsp of lime juice
4 tbsp of nuoc-mâm sauce
1 teaspoon of granulated white sugar
5.3 oz of peanuts fresh or pre-roasted, if you want to save time

1
Use a mortar and pestle to grind the bird's eye chili and garlic until they form a smooth paste. Place the paste in the bottom of a mixing bowl.
2
Peel the mango and cut it into thin strips; you can use a mandoline to help you. Add the mango strips to the bowl.
3
Do the same with the carrots. Add them to the bowl.
4
Peel and finely chop the shallots, then add them to the mixing bowl. Finally, add the lime juice, Nuoc-Mâm sauce, shrimp, and sugar. Mix all the ingredients together in the mixing bowl.
5
Toast the peanuts for a few minutes with a drizzle of oil over medium heat, stirring them regularly.
6
Serve the salad in individual bowls and top with roasted peanuts.

Comments

Sab
September 2, 2025

Great recipe—we really enjoyed it!
I added a little fresh cilantro and substituted toasted sesame seeds for the peanuts 😊
Reply
- Sylvain
  September 6, 2025
  Hi Sab, thanks for your message, and I'm glad you liked the salad!
  Fresh cilantro definitely fits the spirit of this salad, and toasted sesame seeds are a great idea too—I approve of your twist 😋
  Reply
Natacha
June 28, 2023

It looks amazing, just like at a restaurant. Thank you
Reply
- Sylvain
  June 28, 2023
  Thanks, Natacha! I'm glad you liked this recipe!
  Reply
Marico
August 30, 2022

Delicious. I'm going to make it again, using cucumber instead of carrot, just to try it out.
Reply
David
August 13, 2021

Delicious
Reply