Vegan Thai Green Mango Salad Recipe- (Som Tum Mamuang) Sweet & Sour, and Refreshing!

Are you a fan of Thai food? I am !

This Thai green mango salad recipe (also known as Som Tum Mamuang) is a vibrant dish bursting with sweet, sour, salty, and spicy flavors. Traditionally enjoyed as a street food salad in Thailand, this Thai green mango salad is 100% vegan and gluten-free, made with crisp unripe mango, fresh herbs, and a tangy lime dressing. It’s quick, refreshing, and perfect as a side dish or light meal.

The best part? this green mango salad comes together in under 20-25 minutes, looks impressive on the table, and offers an interesting alternative to traditional green salads.

Just a heads-up: if you’re expecting a sweet fruit salad, this isn’t it! The recipe calls for green mango which is far from fruity.

Vive la différence : Green Mango

In the United States, mangos are typically enjoyed at their peak ripeness—soft, fragrant, and very sweet. However, in many other parts of the world, including Thailand, Malaysia, and regions of India, mangos are also consumed while still green and unripe. I was pleasantly surprised to discover just how flavorful green mangos can be. With their firm texture and pleasantly tart taste, they offer an interesting contrast to the ripe variety. When julienned, they make an elegant and distinctive addition to salads, adding both brightness and tangy flavor to the dish.

Thai Restaurants

I first tried a Thai green mango salad at a charming vegetarian Thai café years ago. Since then, I’ve experimented to create my own recipe for Thai green mango salad that’s totally plant-based, naturally gluten-free, and perfect to whip up anytime it's mango season. Please note that the traditional recipes in Asian restaurants usually contain shrimp- this Thai mango salad is totally plant-based (no shrimp)!

Thai Street Food

Thai Green Mango Salad, or Som Tum Mamuang in Thai, is a popular dish in Thailand, especially in the hotter months when light, refreshing salads are most welcome. It’s a close cousin of the more well known Green Papaya Salad (Som Tum), but instead of unripe papaya, this version uses crisp, tangy green mango.

 In Thailand, you’ll often find this salad sold at street food stalls, tossed fresh to order and served as a side dish or light meal.

This dish reflects the Thai approach to food: every bite should be a balance of contrasting flavors. 

Good Peelers Are a Must For Peeling Green Mango

The trickiest part of making this salad is just prepping the mango. Having the right tools, makes the job easy. I like to peel them with a good veggie peeler (I use OXO Good Grips Y Peeler) then use a good julienne peeler  ( I use ReNext Multifunction Stainless...) to shred them into fine strips. You can also slice them thinly with a sharp knife if that’s easier (just watch those fingers!).

OXO Good Grips Y Peeler

 ReNext Multifunction Stainless..

Added Bonus- High Nutrient Value

Aside from how tasty this green mango salad recipe is, it is also packed with nutrients. Mangoes are high in vitamin C, vitamin A, and antioxidants — great for skin, immune health, and digestion. And because this green mango salad recipe is raw and fiber-rich, it’s super light but still satisfying, especially on those hot days when cooking heavy meals feels like too much effort.

Craving something different? Try this salad. 

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This is a photo is of a partial salad of the julienned green mango and other vegetables that I prepped in the morning.
For dinner, I added crushed peanuts, scallions, some tomato halves, and the dressing. 

 Ingredients To Make Thai Green Mango Salad

For the Salad:

• 1 green (unripe) mango, peeled, julienned

• 1/4 pound of green beans, trimmed and sliced in half lengthwise 

  1 big fat carrot, julienned

• 1 small red bell pepper, thinly sliced

• ¼ red onion, thinly sliced

• ¼ cup (or less) fresh cilantro (or parsley), chopped

• 2 tablespoons fresh mint, chopped (optional but refreshing)

• 2 tablespoons raw or roasted peanuts or cashews (crushed for garnish)

• 1 Thai chili, finely sliced (optional for heat)

  Other Options: Some recipes add halved cherry tomatoes, julienned carrots and or sliced scallions.

For the Dressing:

• 1/4- 1/2 cup lime juice (freshly squeezed)

• 1 tablespoon tamari (or gluten-free soy sauce) 

  2 tablespoons maple syrup 

• A few drops of toasted sesame oil

• 1 clove garlic, very finely minced

• 1/4 teaspoon grated ginger (optional for zing)

   Variations

  • Add protein: Top with baked tofu, edamame, or tempeh and eat in lettuce wraps for fun.

  • Nut-free? Use roasted sunflower seeds or omit altogether.

  • Meal idea: Serve with thin rice noodles or sticky rice for a light but more complete meal.

    Storage Tips

    • Best enjoyed fresh.

    • Can store up to 1–2 days in fridge (dressing separately).

    • Not freezer-friendly.

    

    My Notes: 

    I invested in a julienne peeler . It cost $6.99 on Amazon.  Here is a link to the ReNext Multifunction Stainless... and it works great for cucumbers, carrots, green mango etc.. I use it frequently.

    2. Green Mangoes- Look in Asian or Indian food stores as they are more likely to have them. However, just grab the green ones in the regular market and use it right away before it begins to ripen if you can't find authentic green mango.

    4. Cucumber- I like to add julienned cucumber to the salad as well. It's not usually in the traditional recipe. 

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