Thai Green Mango Salad- Sweet & Sour, and Seriously Good!

Are you a fan of Thai food? 

I am and I really enjoy this tasty Green Mango Thai Salad, known in Thai restaurants as Som Tum Mamuang.  

It’s tangy, sweet and sour, and a little spicy!

The best part? It 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

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 complexity to the dish.

Thai Restaurant

I first tried a Thai green mango salad at a charming vegetarian Thai café years ago, and I still remember how much I liked it.  Since then, I’ve experimented to create my own version 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!

Good Peelers Are a Must

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

Aside from how tasty it is, this salad 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 salad 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. 

This is a photo of a partial salad that I made in the morning.
For dinner,I'll add crushed peanuts, scallions, some tomato halves, and the dressing. 

 Ingredients

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)

   Tips & 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.

    

    My Notes: 

    I invested in a julienne peeler . It cost $6.99 on Amazon.  It was called ReNext Multifunction Stainless... and it works great for cucumbers, carrots, green mango etc.. I use it a lot.

    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 the traditional recipe. 

    Disclaimer: This post contains affiliate links. I am an affiliate for Amazon and will receive a very small compensation if you make a qualified purchase by following a link from my blog at no cost to you. This helps me defray the costs of running my blog! Thank you so much for your support! Much appreciated.

From Garden To Farm: A Morning Surprise

My son lives in the suburbs like we do, but his backyard has a special kind of neighbor — it borders a wide, open farm. This past week, while he was off enjoying a vacation, my son asked me to look after his backyard garden and pick any ripe vegetables.

So, yesterday morning, I drove over to his place, expecting nothing more than some quiet time and a few zucchini. But as I stepped into the backyard, I was greeted by an unexpected guest — a single deer sitting peacefully in the field just beyond the backyard fence.

Now, deer aren’t exactly rare around here, but there was something magical about this moment. It wasn’t a group darting across the road or grazing in the distance — just one deer, sitting calmly, looking directly at me as if we were old friends.

What surprised me most was how still it was. It didn’t run or flinch. It just stayed there, watching me for a long time. I stood for a moment, soaking it in, then quietly took a few photos of this graceful creature before turning my attention to the task at hand.

Inside my son’s fenced-in garden, I began picking ripe zucchini, fragrant oregano, and clusters of cherry tomatoes, completely forgetting about my silent observer. 

When I remembered and looked up again, I noticed the deer had moved — now prancing and nibbling its way through the crops in the nearby field (not sure what they were growing, but that deer seemed to approve).

I made a small deliberate sound as I shifted, and the deer lifted its head, ears alert, eyes soft. I managed to snap another photo before it returned to its breakfast.

With my basket full of fresh veggies and my heart full from the quiet beauty of the morning, I walked back to my car, feeling a little more connected to nature than I had expected. It was a lovely, peaceful start to the day — just me, a deer, and the soft rhythm of the vegetable garden.

It seems appropriate to share a zucchini recipe. 

Roasted Zucchini Soup- Delicious, light, and fragrant! (link to recipe)

Egg Roll In A Bowl: Skip the Wrapper, Keep The Flavor

Egg-roll fixings in a bowl without the wrapper? It's everything that you love about egg rolls but in a bowl.

I was looking for easy meals and came across this clever idea when I was visiting Crystal Lopez at her blog called Crystal and Company. When I saw her recipe for Whole 30 Egg Roll in a Bowl in the Instant Pot. It caught my attention immediately, and I knew I wanted to try it. 

It is a simple recipe, can be made in the Instant Pot or stove top, and is an easy summertime recipe. look below for my vegan version.

Summertime And The Living and Cooking is Easy!

I absolutely love the old 1934 song Summertime 🎵🎵 (written by George Gershwin and performed in the musical Porgy and Bess)—it perfectly captures the easygoing vibe of the season. 

There's something about summer that makes everything feel a bit more relaxed: simple dinners out on the deck, lighter meals, golden sunlight stretching well into the evening, leisurely evening walks, and casual get-togethers with friends, and even a lazy afternoon nap. 

see easy summertime recipes at end of post.