Thai Green Mango Salad with Grilled Shrimp and Cashews (ยำมะม่วงกุ้งย่าง)

Thai Green Mango Salad with Grilled Shrimp by

For this batch, I grilled my shrimp with the shells on; this explains the absence of grill marks.

This is just something I threw together for lunch the other day. The ingredients are so perfect together. Having said that, there’s lots of room to play around with this no-recipe recipe. Grilled scallops or cuttlefish would make a great substitute for the shrimp. I can also see small pieces of white fish, lightly-battered and deep-fried, in this in lieu of the grilled seafood (the end result would closely mimic the much-loved yam pla-duk fu). Cashew is the best nut for this salad, but peanut would be nice also.

Just for kicks, add a tablespoon of nam prik pao to it.

Thai Green Mango Salad with Grilled Shrimp by

Thai Green Mango Salad with Grilled Shrimp and Cashews (ยำมะม่วงกุ้งย่าง)
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Thai
Serves: 4-6
  • One large green mango (see notes), peeled and grated into long, thin slices
  • One pound of large shrimp, peeled and deveined
  • 10-12 small dried red chilies (or red pepper flakes, to taste)
  • ¾ cup roasted cashews, preferably unsalted
  • One large shallot, peeled and sliced lengthwise very thinly
  • ¼ cup roughly-chopped fresh cilantro leaves
  • 3 tablespoons fish sauce, divided
  • Fresh lime juice
  1. If using dried red chilies, heat up ½ cup of vegetable oil in a small skillet over medium-low heat. Fry the dried chilies in the oil just until crispy, being careful not to burn them; drain them on a paper towel-lined plate and set aside. If you use red pepper flakes, you can skip this step.
  2. Put the grated mango and shallot in a large mixing bowl; set aside.
  3. Toss the shrimp with one tablespoon of fish sauce; grill until cooked.
  4. Add the grilled shrimp to the mango bowl along with the remaining fish sauce and 2 tablespoon of lime juice; toss. Depending on how tart your mango is, you may need to add more lime juice.
  5. Once the salty-sweet-sour balance has been achieved, add in the heat in the form of a) dried red pepper flakes or b) the dried red chilies which you have fried earlier (I like to crumble some up and leave some whole).
  6. Plate the salad, topping it with roasted cashews and cilantro.
Some types of mango, such as Tommy Atkins, can look green on the outside without being actually "green." The best green mangoes to use are available at Southeast and South Asian stores; they are green, taut, rock hard, and very tart -- perfect for this application.

11 Responses to Thai Green Mango Salad with Grilled Shrimp and Cashews (ยำมะม่วงกุ้งย่าง)

  1. Angry Asian February 9, 2011 at 7:40 pm #

    somewhat unrelated question: do you really eat the dried chili that is pictured? cus that’s a lot of heat.

    when i lived in manila, i befriended a thai girl and her mom made a green mango snack on day. just slices of these incredibly tart un-ripe fruit and we dipped it in a sugar/fish sauce concoction. i don’t know what the ratio of the ingredients were but it was a thick syrup dip and incredibly delicious. when i see green mangos, that’s the dish i think of. i’ll think of this one too.

  2. Leela February 9, 2011 at 7:48 pm #

    Angry Asian – Yes, I do. Weird thing is — once fried, the peppers aren’t that hot.

    That dip is called nampla wan. Pretty easy to make.

  3. Juliana February 11, 2011 at 12:10 am #

    Wow, what a lovely salad…shrimp and green mango…

  4. OysterCulture February 19, 2011 at 10:22 pm #

    I love no recipe recipes as they just start the inspiration flowing. I am now very curious about the nampla wan you mention. Will have to research that dip too.

  5. Magdalena August 31, 2011 at 4:32 pm #

    I love your blog. It not only shows great Thai recipes (I cook a lot of Thai at home) but you give a lot of explanations, contrary to many cookbooks. Thanks for all those remarks and practice instructions.

  6. Laura November 5, 2011 at 4:59 am #

    I noticed in a more recent post that you now like tart apple better than (or as well as) green mango. Would you use a tart apple in this salad? I love this general style of SE Asian salads, but, perhaps because I was not raised with it, perhaps because I live in the rural midwest, I find the entire process of finding green mangoes and papayas and shredding them to be a little tedious. Until I read the comment from you about apples it would never have occurred to me to try one in these kinds of preparations n(which sound and look amazing, by the way). Thoughts?

  7. Admin November 5, 2011 at 12:32 pm #

    Laura – I would. I totally would. Green mango is traditionally used, because that’s locally available and inexpensive. But hypothetically speaking, had tart apples been a local fruit in Thailand and Southeast Asia, they would have been incorporated into a salad like this (and some other dishes) just like other local sour fruits.

    Green mangoes are usually more sour than green apples, but I like the latter for the refreshing crunch that grated green mangoes lack. Besides, as you know, green apples are a lot easier to find.

  8. Laura November 6, 2011 at 1:16 am #

    Thanks for answering so fast. I am trying this very VERY soon. SE Asian style salads, especially som tom but really any of them, are a top 5 food for me–which is saying something since all the others are not healthy lol. I wanted to suggest (in case you have not already) that you try using pie apples that come available in July in the midwest–they are super tart, not usually for eating straight. Maybe they would compare even more favorably to the green mango (although they are a local, seasonal find–I doubt you can find them in, for example, a Florida grocery store).

  9. Jill October 25, 2012 at 12:54 pm #

    Leela, love this salad…the cashew is the perfect addition to the salad.

  10. Pascii March 29, 2014 at 3:53 pm #

    should we pound this like we would pound papaya salad? (in a M&P?)

    • Leela April 6, 2014 at 8:25 pm #

      Pascii – Nope.