Tested till perfect Green Mango Salad
Green Mango Salad
Photography by Matthew Kimura

Green Mango Salad

Inspired by the popular Thai salad, this green mango salad recipe will wake up your senses.Tangy and full of texture, this cashew-studded salad travels well for pot lucks and makes a great starter or side to just about anything.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

Recipe4 out of 5 based on 135 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/3 cup 1/3cupchopped cashewcashews or peanuts
  • 2 2unripe mangomangoes, 2 lb/1 kg total
  • 1/3 cup 1/3cupchopped fresh coriander
  • 1/3 cup 1/3cupchopped mint
  • 2 tbsp 2tbsplime juice
  • 4 tsp 4tspgranulated sugar
  • 4 tsp 4tspfish sauce
  • 1 tbsp 1tbspvegetable oil
  • 1/4 tsp 1/4tspAsian chili sauce or hot pepper sauce
  • 1 1sweet red peppersweet red peppers, thinly sliced
  • 1 cup 1cupthinly sliced red onionred onions
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In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.

Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Cut flesh on either side of flat pit into thin slices; stack and cut into thin strips.

In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cashews.

Nutritional Information Per serving: about

cal 189 pro 3g total fat 6g sat. fat 1g
carb 35g fibre 4g chol 0mg sodium 318mg

% RDI:

calcium 3 iron 8 vit A 71 vit C 137
folate 18
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