I crave more salad recipes and travel foods I have tried before, so I decided to recreate and veganize one of the best side dishes and salad you can have and make it vegan. I’m sharing with you how to make a vegan thai green mango salad recipe or som tum mamuang.
Disclaimer: This post contains links to an affiliate website or links to an Amazon shop. As an affiliate member, I will earn from qualifying purchases made by you at no additional cost ever. I appreciate the purchase you made. Read my disclosure.
If you have ever been to Thailand, mango salad is always on the menu, and can also be bought from the vendors in the street. Although it’s a great side dish I also like to eat it with rice or just as it is. It is rich in different flavors, spicy, sour, and salty all at the same time.
One of the key main ingredients of a Thai mango salad sauce is the fish sauce which I can’t have. I wish I could find a vegan fish sauce in our local grocery to use for this recipe in the future.
This Thai Green mango salad recipe has zero complications in the making as long as you have the proper kitchen tools to cut like a sharp knife, mandoline slicer, or julienne cutter for the mangoes and other vegetables you wanted to add.
This recipe can be easily customized and how you want to enjoy your Thai mango salad. Enjoy every bite of the mangoes with crunchy vegetables like carrots, cucumber, and bell pepper.
You can also add cilantro or chinese parsley to garnish and add taste to your mango salad if you like to.
Although this process is not the same as the traditional way of preparing this mango salad, unless you have a mortar and pestle you can still make this recipe to satisfy your cravings. Ads (mortar and pestle)/ mandoline
Which Mango To Use?
Ideally, raw thai green mangoes should be used in this recipe, but if you do not have access to them you can use any raw green mangoes you have. Mangoes that are a little yellow can be used as long as they are not too soft and ripe-looking.
The mango should be crispy and not soft or it will be difficult to cut and it will be watery because of its juice. You can prepare the mangoes in advance and keep them in the fridge in a ziplock or air-tight container.
Alternatively, you can use green apples or raw papaya especially if it’s not mango season.
Raw Mango Benefits
Just like how nutritious ripe mangoes are, green mangoes also have their own set of benefits. Here are some of its benefits also check my Easy No-Bake Mango Tart Recipe.
- Rich in vitamins A, C, and E
- Rich in vitamin B niacin and fiber makes it good for the heart
- Natural thirst quencher because it refreshing
- Known to be good for the liver removing toxins in the body
Vegan Thai Green Mango Salad Recipe
Ingredients
- 1 raw green mango
- 1 japanese cucumber (optional: any cucumber you have)
- 1 carrot
- 1 red bell pepper
- 1 red onion
Sauce
- 2 tbsp soy sauce (alternative: liquid aminos, tamari GF sauce)
- 1 table spoon brown sugar ( alternative: maple syrup)
- 1 lime ( use the juice)
- 1 clove garlic (chopped)
- red chili or dried chili flakes (optional)
Instructions
- Peel the mango and cut into matchstick or cut with the aid of a mandoline slicer or a julienne peeler. Set aside.
- Wash cucumber, pat dry, and peel. Julienne and remove the seed part. Set aside.
- Wash red bell pepper and julienne, remove the seeds and set aside.
- Wash carrot, peel, and julienne then set aside.
- If you wash all the vegetables and mango after cutting make sure to dry first before mixing all together.
- In a large bowl mix all the cut ingredients and set aside.
- Prepare the dressing by adding all the ingredients to a small bowl. Combine soy sauce, sugar, juice of lime, pinch of chili flakes, or use fresh chili and crushed garlic.
- Add sauce to your mango salad and mix well. Start with a few tablespoons first and do not pour all as it can be too salty.
- Serve and enjoy.
- Leftovers can be kept in an airtight container and will last for up to 3 days or more if placed in the fridge.
Using mortar and pestle
It will be a fun mango salad in the making if you have mortar and pestle where you can pound the ingredients to release each of their flavors.
Add garlic, red chili, soy sauce, sugar, and lime juice in the mortar and pound them all together. Add julienne mangoes and pound again carefully and without crushing the mangoes you can add other vegetables like julienne carrots, bell pepper, and cucumber and pound again.
Be sure to mix everything, if your mortar is too small, remove mangoes and before pounding the next vegetables. Place in a bowl and do the mixing there adding the leftover sauce from the mortar.
Notes
- You may also try this recipe using green papaya (raw) or green apples
- You can use any sweetener of your choice from sugar to molasses or dates.
- For soy allergy, you can use liquid aminos and for gluten intolerant opt for GF tamari sauce or use a vegan fish sauce.
- You can use red bird’s eye chili or cayenne pepper and adjust the level of spiciness.
- Remove the seeds of the cucumber so it won’t be watery.
- I find this salad easier to eat with chopsticks than a fork.
Nutrition
This vegan Thai green mango salad recipe can yield up to 5 servings with 81 calories per serving. Total Fat 0.4g | Saturated Fat 0.1g | Cholesterol 0mg | Sodium 372mg | Total Carbohydrate 20g | Dietary Fiber 2.4g | Total Sugars 14.7g | Protein 1.8g | Vitamin D 0mcg | Calcium 32mg | Iron 1mg | Potassium 323mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
Vegan Thai Green Mango Salad Recipe
Ingredients Needed
- 1 raw green mango
- 1 japanese cucumber (option: any cucumber you have)
- 1 carrot
- 1 red bell pepper
- 1 red onion
Sauce
- 2 tbsp soy sauce (option: tamari sauce or liquid aminos)
- 1 tbsp sugar
- 1 lime
- 1 clove garlic
- pinch of chili flakes
Instructions
- Peel the mango and cut into matchstick or cut with the aid of a mandoline slicer or a julienne peeler. Set aside.
- Wash cucumber, pat dry, and peel. Julienne and remove the seed part. Set aside.
- Wash red bell pepper and julienne, remove the seeds, and set aside.
- Wash carrot, peel, and julienne then set aside.
- If you wash all the vegetables and mango after cutting make sure to dry first before mixing all together.
- In a large bowl mix all the cut ingredients and set aside.
- Prepare the dressing by adding all the ingredients to a small bowl. Combine soy sauce, sugar, juice of lime, pinch of chili flakes, or use fresh chili and crushed garlic.
- Add sauce to your mango salad and mix well. Start with a few tablespoons first and do not pour all as it can be too salty.
- Serve and enjoy.
- Leftovers can be kept in an airtight container and will last for up to 3 days or more if placed in the fridge.
Video
Notes
- You may also try this recipe using green papaya (raw) or green apples
- You can use any sweetener of your choice from sugar to molasses or dates.
- For soy allergy, you can use liquid aminos and for gluten intolerant opt for GF tamari sauce or use a vegan fish sauce.
- You can use red bird’s eye chili or cayenne pepper and adjust the level of spiciness.
- Remove the seeds of the cucumber so it won’t be watery.
- I find this salad easier to eat with chopsticks than a fork.
Other Recipes To Try
This looks amazing, I have to try it.
This is delicious!