Name: Thai Mango Salad (Yum Ma Muang)
Prep time: 30 min
Cook time: 5 min
Yield: 6 people
Cuisine: Thailand
Ingredients: 800 g ofmangoes; 400 g ofcarrots; 3 shallots; 100 g 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 g 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

800 g of mangoes
400 g of carrots
3 shallots
100 g 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
150 g 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

excellente recette, nous nous sommes régalés !
j’ai ajouté un petit peu de coriandre fraîche et remplacé les cacahuètes par des graines de sésame grillées 😊
Reply
- Sylvain
  September 6, 2025
  Bonjour Sab, merci pour ton message et ravi que cette salade vous ait plu !
  C’est clair la coriandre fraîche est tout à fait dans l’esprit de cette salade, et le sésame grillé c’est une bonne idée aussi, je valide ta variante 😋
  Reply
Natacha
June 28, 2023

Magnifique, comme au restaurant. Merci
Reply
- Sylvain
  June 28, 2023
  Merci Natacha ! Ravi que cette recette t’ai plu !
  Reply
Marico
August 30, 2022

Un délice. Je vais la refaire en mettant du concombre à la place de la carotte pour tester.
Reply
David
August 13, 2021

Délicieux
Reply