Green Mango Salad


Super refreshing green mango salad is perfect for the hot summer nights

(This salad can be made with specialist green mango varieties like “Keow savoey” or simply with unripe regular mangoes. You can also use green Paw Paw or Papaya)


For the salad: 2 cups sliced green mango (2 small mangoes)

2 cups sliced carrot (2 small carrots)

1 – 2 cups sliced daikon (white radish)

½ cup coriander leaves

½ cup Vietnamese mint leaves (or regular mint)

½ cup Thai basil leaves

1 deseeded fresh red chilli (optional)

1 poached chicken breast (optional) (If poaching your own chicken breast you will also need ½ cup chicken stock, ½ lime and 2 tbsp fish sauce)

For the dressing:

Juice of 2 lemons

2 tbsp fish sauce

4 tsp brown sugar

Boiling water

1 fresh red chilli

2 cloves garlic


  • Make the dressing by combing lemon juice, fish sauce and brown sugar in a small bowl. Add a dash of boiling water to help dissolve the sugar and stir until translucent.
  • Peel and smash the garlic and add along with the sliced red chilli.
  • Add more water as you need until you are happy with the strength. Leave in the fridge to marinade before use
  • Poach the chicken breast in a combination of chicken stock, limejuice and fish sauce for about 7 mins each side. Set aside to cool (Alternatively, we also sell fresh poached chicken breasts which are perfect)
  • Peel and remove the cheeks from the green mango. Julienne the flesh using a mandolin (or by hand if you do not own one). You want to end up with thin strips around 2 -3 cm long. Place in a large salad bowl
  • Slice the carrot and radish into pieces around the same size as the mango and add to the bowl
  • Remove the stems off the herbs and rinse the leaves quickly. Add to the bowl along with the sliced red chilli
  • Shred or slice the cooled chicken breast and add to the salad
  • Just before serving, add a generous amount of the dressing to the bowl. It is important to serve it quickly to avoid the mango going soggy