Amba Sambol

Amba Sambol is a bright, crunchy Sri Lankan salad made with tart green mango, sweet fresh coconut, sharp onion, and savory dried shrimp. It is quick to make, intensely refreshing, and delivers a balanced mix of sour, spicy, salty, and fragrant flavors.

Nutrition · per serving

130kcal

5.5gProtein

11.5gCarbs

7.5gFat

3.5gFiber

2 servings

Ingredients

11 items

Sambol

green mango, peeled and julienned250 g

small red onion, very thinly sliced60 g

fresh grated coconut40 g

dried shrimp, finely chopped20 g

fresh red chili, thinly sliced1 small (8 g)

lime juice20 ml

salt2 g

black pepper0.5 g

Optional tempering

coconut oil5 ml

mustard seeds2 g

curry leaves6 leaves

Tips

•Use a firm, sour green mango rather than a ripe one; ripe mango will make the salad sweet and soft.
•If your dried shrimp is very salty, rinse quickly and pat dry before chopping.
•For a milder version, remove the chili seeds or use half the chili.
•The tempering is optional but gives the sambol a more authentic Sri Lankan aroma.

Steps

1
Prepare all the ingredients first: peel and julienne the green mango into thin matchsticks, slice the onion and chili very thinly, and finely chop the dried shrimp so it distributes evenly through the salad. Fine, even cuts help the sambol taste balanced and make it easier to mix quickly.
250 g green mango, peeled and julienned60 g small red onion, very thinly sliced1 small (8 g) fresh red chili, thinly sliced20 g dried shrimp, finely chopped
2
In a mixing bowl, combine the green mango, onion, grated coconut, dried shrimp, chili, lime juice, salt, and black pepper. Toss well with clean hands or two spoons for 1-2 minutes, lightly squeezing the mixture so the mango softens slightly and absorbs the seasoning without turning mushy.
250 g green mango, peeled and julienned60 g small red onion, very thinly sliced40 g fresh grated coconut20 g dried shrimp, finely chopped1 small (8 g) fresh red chili, thinly sliced20 ml lime juice2 g salt0.5 g black pepper
3
For extra aroma, make a quick tempering: heat the coconut oil in a very small pan over medium heat, add the mustard seeds, and let them pop for a few seconds. Add the curry leaves and fry briefly until fragrant, about 10 seconds. Do not burn them.
5 ml coconut oil2 g mustard seeds6 leaves curry leaves
4
Pour the hot tempering over the salad and toss immediately. If skipping the tempering, taste and adjust with a little more lime or salt if needed. The finished sambol should be sharp, spicy, lightly salty, and fresh.
5 ml coconut oil2 g mustard seeds6 leaves curry leaves
5
Serve right away for the best crisp texture. This sambol works as a side dish with grilled fish or chicken, or as a punchy small salad on a low-carb menu.

Origin & History

Sambols are an essential part of Sri Lankan meals, adding freshness, heat, acidity, and texture alongside rice, curries, and grilled foods. Mango sambol is one of the island's vibrant variations, especially popular when tart green mangoes are in season and paired with coconut and dried seafood for contrast.

srilankan salad green-mango lowcarb quick spicy coconut

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Steps

Prepare all the ingredients first: peel and julienne the green mango into thin matchsticks, slice the onion and chili very thinly, and finely chop the dried shrimp so it distributes evenly through the salad. Fine, even cuts help the sambol taste balanced and make it easier to mix quickly.

250 g green mango, peeled and julienned60 g small red onion, very thinly sliced1 small (8 g) fresh red chili, thinly sliced20 g dried shrimp, finely chopped

In a mixing bowl, combine the green mango, onion, grated coconut, dried shrimp, chili, lime juice, salt, and black pepper. Toss well with clean hands or two spoons for 1-2 minutes, lightly squeezing the mixture so the mango softens slightly and absorbs the seasoning without turning mushy.

250 g green mango, peeled and julienned60 g small red onion, very thinly sliced40 g fresh grated coconut20 g dried shrimp, finely chopped1 small (8 g) fresh red chili, thinly sliced20 ml lime juice2 g salt0.5 g black pepper

For extra aroma, make a quick tempering: heat the coconut oil in a very small pan over medium heat, add the mustard seeds, and let them pop for a few seconds. Add the curry leaves and fry briefly until fragrant, about 10 seconds. Do not burn them.

5 ml coconut oil2 g mustard seeds6 leaves curry leaves

Pour the hot tempering over the salad and toss immediately. If skipping the tempering, taste and adjust with a little more lime or salt if needed. The finished sambol should be sharp, spicy, lightly salty, and fresh.

5 ml coconut oil2 g mustard seeds6 leaves curry leaves

Serve right away for the best crisp texture. This sambol works as a side dish with grilled fish or chicken, or as a punchy small salad on a low-carb menu.

Origin & History