Yam Mamuang

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first for quick assembly: peel and julienne the green mango, thinly slice the shallot and chilies, roughly chop the peanuts, and squeeze the lime juice. If the dried shrimp are very hard, rinse briefly and pat dry so they soften slightly without becoming wet.

   250 g green mango, peeled and julienned40 g shallot, thinly sliced2 bird's eye chilies, thinly sliced30 g roasted peanuts, roughly chopped30 ml lime juice, freshly squeezed20 g dried shrimp
2. 2

   Make the dressing in a mixing bowl by stirring together the fish sauce, lime juice, palm sugar, and sliced chilies until the sugar is mostly dissolved. Taste: it should be sharply sour, salty, sweet, and spicy all at once.

   25 ml fish sauce30 ml lime juice, freshly squeezed15 g palm sugar, finely chopped2 bird's eye chilies, thinly sliced
3. 3

   Add the julienned mango and sliced shallot to the bowl and toss well for 30-60 seconds so the dressing lightly bruises the mango and seasons it evenly.

   250 g green mango, peeled and julienned40 g shallot, thinly sliced
4. 4

   Add the dried shrimp, chopped peanuts, and cilantro leaves, then toss again just until combined. Do not leave the salad sitting too long or the mango will soften and lose its crisp bite.

   20 g dried shrimp30 g roasted peanuts, roughly chopped10 g fresh cilantro leaves
5. 5

   Transfer to a serving plate and serve immediately. For the best texture, make sure every portion gets some mango, peanut, dried shrimp, and dressing from the bottom of the bowl.

Origin & History

Yam Mamuang is a classic Thai salad built around the balance of sour, salty, sweet, and spicy flavors that define much of Thai cooking. Green mango salads are especially popular in central Thailand, where crisp unripe mango is paired with savory ingredients such as fish sauce, peanuts, and dried shrimp for contrast and texture.