Yum Mamuang (Green Mango Salad with Cashews) – Bright, Crunchy, and Zesty

Yum Mamuang is the kind of salad that wakes up your senses. Crisp green mango, punchy lime, and a salty-sweet kick come together in a bowl you’ll want to eat right away. It’s light but satisfying, fresh yet bold, and perfect as a side or a quick lunch.

If you love Thai flavors but want something easy and fast, this salad has your back. The cashews add a buttery crunch that makes every bite feel special.

Why This Recipe Works

• Balanced flavors: Green mango is naturally tart, which pairs perfectly with lime, fish sauce, and a hint of sugar for that classic Thai sweet-sour-salty balance.
• Great texture: You get crunch from the mango and cashews, juiciness from tomatoes (optional), and tender herbs that keep it lively.
• Quick to prepare: With a sharp knife or julienne peeler, the whole thing comes together in under 20 minutes.
• Flexible heat: Chili is adjustable, so you control the spice level without losing flavor.
• Make-ahead dressing: The dressing mixes quickly and holds well, so you can prep components and toss just before serving.

Ingredients

• 2 firm green mangoes (unripe, peeled and julienned)
• 1 small red onion or shallot, thinly sliced
• 1–2 Thai bird’s eye chilies, finely sliced (adjust to taste)
• 1 small carrot, julienned (optional, for color and crunch)
• 8–10 cherry tomatoes, halved (optional)
• 1/2 cup roasted cashews, lightly crushed
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves, torn (optional but lovely)
• 2–3 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 2–3 tablespoons fresh lime juice (about 2 limes)
• 1–2 tablespoons palm sugar (or brown sugar), to taste
• 1 tablespoon toasted shredded coconut (optional, for aroma)
• 1 tablespoon dried shrimp, roughly chopped (optional, traditional)

Instructions

1. Prep the mango: Peel the green mango and slice into thin matchsticks. If you have a julienne peeler, use it for even shreds.

   Keep the pieces thin for better flavor absorption.

2. Soak the onions (optional): If your onion is sharp, soak the slices in cold water for 5 minutes, then drain. This keeps the salad bright without overpowering it.
3. Make the dressing: In a small bowl, whisk together fish sauce, lime juice, and palm sugar until the sugar dissolves. Taste and adjust—aim for a bright, tangy, slightly sweet, and salty balance.
4. Combine the base: In a large bowl, add mango, onion, chilies, carrot, and tomatoes.

   Pour over the dressing and toss well to coat.

5. Add crunch and aroma: Fold in the cashews, cilantro, and mint. If using, add the toasted coconut and dried shrimp. Toss gently so the herbs stay fresh.
6. Final taste check: Add a splash more lime juice or fish sauce if needed.

   You want a lively, bright flavor with a clean finish.
7. Serve immediately: Plate the salad and enjoy right away for peak crunch. If waiting, hold back the cashews and herbs until the last minute.

Keeping It Fresh

• Dress just before serving: The mango will soften as it sits. For the best texture, keep the dressing separate if you’re prepping ahead.
• Store components separately: Keep mango, onions, and carrots in one container, herbs in another, and cashews in a dry jar.

  Combine within 10 minutes of eating.

• Refrigeration: Dressed salad keeps for about 6–8 hours, but it loses crunch. If you must store leftovers, add fresh cashews and herbs before serving again.
• Lime insurance: A quick squeeze of lime just before eating brightens flavors that dull in the fridge.

Why This is Good for You

• Fiber-rich: Green mango and carrots offer fiber that supports digestion and keeps you satisfied.
• Healthy fats: Cashews bring heart-friendly fats and a bit of protein to balance the acidity.
• Vitamins and antioxidants: Lime, herbs, and mango deliver vitamin C and plant compounds that support immune health.
• Light yet filling: The combo of crunch, acidity, and healthy fats makes this salad satisfying without feeling heavy.

Common Mistakes to Avoid

• Using ripe mango: Ripe mango is too sweet and soft. You need firm, unripe green mango for proper texture and flavor.
• Overdressing: Too much dressing can drown the mango and make it soggy.

  Start with less, then build.

• Skipping the sugar: A little sweetness balances the lime and fish sauce. Without it, the salad can taste harsh.
• Adding cashews too early: They lose crunch if they sit in the dressing. Add at the end.
• Cutting too thick: Thick slices won’t absorb the dressing.

  Thin matchsticks give the best bite.

Recipe Variations

• Vegetarian/Vegan: Swap fish sauce for soy sauce or tamari. Add a splash of rice vinegar and a pinch of salt for depth.
• Protein boost: Top with grilled shrimp, shredded chicken, or baked tofu. Keep the seasoning simple so the dressing shines.
• Nut swap: Use roasted peanuts or almonds if you don’t have cashews.

  Peanuts give a more classic Thai street-food feel.

• Fruity twist: Mix in slivered green apple or jicama for extra crunch and a mild sweetness.
• Tropical aroma: Add a few torn kaffir lime leaves or a pinch of lemongrass for a perfume-like lift.
• Extra heat: Stir in a spoon of chili flakes or a touch of chili oil if bird’s eye chilies aren’t available.

FAQ

How do I pick the right green mango?

Choose mangoes that are firm to the touch with smooth skin and no soft spots. They should feel heavy for their size and smell neutral, not sweet.

Can I make this ahead for a party?

Yes, prep all components up to a day ahead and store separately. Toss with dressing, herbs, and cashews right before serving for the best texture.

What can I use instead of fish sauce?

Use soy sauce or tamari and add a squeeze of lime and a pinch of salt.

If you want a closer flavor, mix soy sauce with a little mushroom seasoning.

Is dried shrimp necessary?

No. It adds a classic savory note, but the salad is still delicious without it. If you skip it, consider an extra dash of fish sauce for depth.

How spicy should it be?

It’s up to you.

Start with half a chili, taste, and add more. The heat should lift the flavors without burning your palate.

Can I use a different sweetener?

Yes. Brown sugar, coconut sugar, or even honey work.

Adjust slowly and taste as you go.

What if my mango is slightly ripe?

Use it, but balance with more lime and a bit less sugar. The texture will be softer, so slice a little thicker to keep some bite.

What’s the best way to julienne the mango?

Use a sharp knife to cut thin planks, then slice into matchsticks. A mandoline or julienne peeler makes the job faster and more uniform.

Can I serve this with rice?

Absolutely.

Sticky rice or jasmine rice is great on the side, especially if you add a protein like grilled shrimp or chicken.

How long does the dressing last?

The lime-fish sauce-sugar mix keeps in the fridge for 3–4 days. Shake before using, as sugar may settle.

Wrapping Up

Yum Mamuang is all about contrast: sharp and sweet, crunchy and juicy, simple and bold. It’s fast to make, easy to adapt, and always refreshing.

Keep a couple of green mangoes on hand, and you’ve got a bright, crowd-pleasing dish ready any day of the week. Serve it with something grilled, or enjoy it on its own—either way, it’s a winner.