Raw Mango Salad

All of us have grown up loving the sweet taste of Mango and the savoury mango pickles. In Vietnam I discovered the joys of the raw mango salad. Never imagined something so exuberant could be made from the boring raw mango. Love the crunchy texture, the exotic flavour with the peanuts adding to the whole mouthfeel. It’s a riot of colours and a visual delight with the red chillies, the green mint, the orange carrot juliennes and the off-white mango strips. This quickly became my favourite starter in all the Vietnamese restaurants we went to in Ho Chi Minh City. My tip for this salad is to add a handful of carrot juliennes. They not only add colour but also enhances the crunchiness and nutritional value. We all know Vietnamese food is healthy and the raw mango salad is a great example of this. There is a Thai cousin to the Vietnamese raw mango salad which is similar but not the same. So enjoy good taste and health with the Vietnamese Raw Mango Salad. Happy fooding around!


Raw Mango Salad

  • Author: Reetika Mitra
  • Prep Time: 10min
  • Cook Time: 10min
  • Total Time: 20 minutes
  • Yield: 4 1x


Tango with Mango



  • 3 medium sized green raw Mango peeled and shredded into thin, long julienne.
  • 150 gms roasted Peanuts, crushed
  • 2 Tsp crushed Garlic
  • 2 to 3 shallots, chopped small
  • 2 tbsp of oil
  • 1 big Red Chilli Pepper, cut into small rounds
  • Handful of Mint leaves
  • For Salad Dressing :
  • 2 Tbsp regular Soya Sauce
  • 2 Tbsp light Soya Sauce
  • 1 Tbsp Jaggery or 1Tablesp of brown sugar
  • 1 Tbsp Fish Sauce or vegetarian Oyster sauce for the vegetarian
  • Juice of 1 lime
  • 1/2 Tsp white Pepper powder
  • 1/2 Tsp Red Chilli Flakes
  • A dash of Salt to taste


  1. Heat oil and fry/saute the shallots in a wok. To make it healthy, they can be dry roasted in the oven as well. Keep the aside.
  2. In the remaining oil, saute the crushed garlic till light brown. Keep aside.
  3. Mix all the ingredients for the dressing in a bowl. Stir rapidly till the sugar or jaggery dissolves.
  4. In a salad bowl add the mango juliennes, fried shallots, garlic, red chillies.
  5. Pour the dressing and mix well.
  6. Lastly add the handful of fresh mint leaves and crushed peanuts.


A handful of carrot juliennes can be added to this salad. They not only give some colour to it, but also enhances the crunchiness and the nutrient content.


  • Serving Size: 4

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