Best 11 Green Mango Salad Recipes

GREEN SALAD WITH MANGO AND AVOCADO

Steps:

• Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)

Steps:

• In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
• To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
• Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic

EASY GREEN MANGO SALAD

Steps:

• In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.

THAI GREEN MANGO SALAD

Steps:

• Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl.
• Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours.
• Top with peanuts and lime juice just before serving.

GREEN MANGO SALAD

Steps:

• Mix mangoes, onion, avocado, and peanuts together in a large bowl.
• Combine soy sauce, sugar, lime juice, Thai pepper sauce, and garlic in a small bowl. Pour dressing over mango mixture. Stir until thoroughly coated.
• Let salad sit at room temperature for 10 minutes before serving so flavors can blend.

SPICY GREEN MANGO SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool.
• Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!

GREEN BEAN, ROASTED RED PEPPER, AND MANGO SALAD

Steps:

• Trim the green beans of their tips and tails and cut into 1 1/2 inch pieces, on the diagonal. Drop the beans into a pot of boiling salted water and cook until just crisp tender. Drain and plunge the beans into an ice bath to stop the cooking. Peel and slice the mango into pieces about the same size as the green beans Roast the red bell pepper, removing the peel and seeds. Cut the pepper into about the same size as the green beans. Remove the stem from the jalapeno pepper, remove the seeds and membranes, and mince the jalapeno finely. Combine the beans, mango, jalapeno pepper and roasted red pepper and mix lightly. Combine the dressing ingredients in a jar and shake well to combine. Taste and adjust for salt. Dress the salad with the dressing. Sprinkle toasted sesame seeds over and serve.

GREEN MANGO SALAD

Steps:

• Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
• Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
• DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

MANGO & GREEN APPLE SALAD

Steps:

• Wash and chop the apples in thin small squares, and let them rest in water with a little lemon juice so they won't turn black. Peel the mangos and chop them in small squares. Add the apples, the lemon juice, and the rest of ingredients. Freeze it for an hour before serving. Enjoy!

GREEN MANGO SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Peel, seed and grate mango.
• In a medium bowl, combine mango, bean sprouts, and grated carrot.
• Mix remaining ingredients in a small bowl and combine with mango mixture.

FRIED TROUT WITH SWEET PORK AND GREEN MANGO SALAD

Steps:

• For sweet pork:
• Heat 1/2 cup vegetable oil in small saucepan over high heat. Add shallots and cook until golden brown and crisp, about 10 minutes. Using slotted spoon, transfer fried shallots to paper towels to drain.
• Grind peppercorns and star anise to powder in spice grinder. Transfer ground spices to mini processor. Add cilantro stems, garlic, and ginger; grind to paste. Set spice paste aside.
• Place pork in medium bowl. Place bowl on steamer rack in pot. Cover pot and steam pork over high heat until tender, about 20 minutes. Cool; cut into 1/2-inch pieces.
• Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add steamed pork and sauté until crisp, about 10 minutes. Using slotted spoon, transfer pork to clean bowl.
• Pour off all but 2 tablespoons fat from skillet and add spice paste. Cook over medium-high heat until beginning to brown and crisp, about 2 minutes. Mix in palm sugar, then 1/3 cup water and fish sauce. Stir until palm sugar melts and caramelizes, about 5 minutes. Add remaining 1/3 cup water and boil until sauce thickens and coats spoon, stirring occasionally, about 5 minutes. Mix in pork. do ahead Can be made 1 day ahead. Cover and refrigerate pork. Cover shallots and store at room temperature. Add shallots to pork and warm over medium heat before using.
• For salad and dressing:
• Blend lime juice, cilantro stems, fish sauce, palm sugar, bird chiles, and garlic in blender until smooth. Season dressing to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Combine mango, herbs, jalapeño chile, lime leaves, and ginger in medium bowl. Toss with enough dressing to coat.
• For trout:
• Heat 1 1/2 tablespoons oil in each of 2 large skillets over high heat. Open trout like book. Sprinkle each with salt and pepper. Add 1 to each skillet, skin side up. Cook until browned and cooked through, 2 to 3 minutes per side. Transfer trout to platter, skin side down. Spoon warm pork and shallot mixture over each;top each with half of salad.
• More info:
• This recipe calls for green mango, which is an under-ripe mango, rather than a specific variety. When shopping for green mangoes, choose fruit that is firm to the touch.
• What to drink:
• With this menu, try a bottle of Riesling. We particularly like the Smith-Madrone 2007 Riesling from Napa Valley ($25). The mango, pineapple, and citrus flavors of the wine are the perfect complement to this meal. While you're at the market, look for a Thai beer like Singha, which is produced by Thailand's first and largest brewery.