Thai Mango Salad (Som Tum Mamuang) – Vibrant Vegan Crunch
Green mango is shredded and tossed in a lime-tamarind dressing seasoned with chilies, coconut sugar, and fish-sauce-free umami, following the Thai som tum mamuang tradition. Toasted peanuts, fresh mint, and Thai basil add crunch and fragrance. It takes around 20 minutes to prepare and is best served immediately.
Equipment
- Chef's knife
- Cutting board
- Vegetable peeler
- Julienne peeler or mandoline
- Mortar and pestle or mini food processor
- Mixing bowls (1 large, 1 small)
- 12-inch skillet or baking sheet (for toasting peanuts)
- Small saucepan and slotted spoon (for blanching beans)
- Citrus juicer
- Measuring cups and spoons
- Tongs
Ingredients
For the Toasted Peanuts:
- ½ cup raw unsalted peanuts toast until golden and aromatic
For the Dressing:
- 2 cloves garlic, peeled fresh; large cloves preferred for sweeter aroma
- 2 pieces Thai bird's eye chilies 2 for medium heat; seed for milder
- 2 tbsp coconut sugar packed; or use palm sugar
- 3 tbsp fresh lime juice about 2 limes; choose heavy, thin-skinned limes
- 1 tbsp tamarind concentrate thin, pourable; adds fruity tang
- 2 tbsp light soy sauce or gluten-free tamari Thai or Japanese light soy for clean salinity
- 1 tbsp unseasoned rice vinegar for bright lift; unseasoned keeps salt in check
- 2 tbsp warm water helps dissolve sugar
For the Salad:
- 2 medium green mangoes about 1.5 lb total; firm and slightly tart
- ½ cup carrot, julienned for color and crunch
- 1 cup cucumber, thinly sliced Persian or English cucumber preferred
- ⅓ cup shallot, thinly sliced soak 5 minutes in cold water for milder bite (optional)
- 1 cup cherry tomatoes, halved choose ripe, firm tomatoes
- 1 cup long beans or green beans, 1-inch pieces blanched and cooled for tender crunch
- ½ cup fresh cilantro leaves loosely packed
- ½ cup fresh mint leaves loosely packed, torn
- ¼ cup Thai basil leaves loosely packed, torn
For Garnish & Serving:
- ⅓ cup toasted peanuts, roughly chopped reserved from peanuts above
- 1 tsp toasted sesame seeds optional
- 4 wedges lime for serving
Instructions
- Toast the Peanuts: Warm a dry 12-inch skillet over medium heat. Add 1/2 cup raw peanuts and toast for 8 minutes, shaking frequently, until golden, glossy, and nutty. Transfer to a plate to cool, then roughly chop. Reserve 1/3 cup for garnish.Oven Alternative: Spread peanuts on a baking sheet and toast at 325°F/165°C for 8–10 minutes, stirring once.
- Make the Dressing: In a mortar and pestle, pound 2 garlic cloves and 2 chilies into a coarse paste. Add 2 tbsp coconut sugar and work it until mostly dissolved and caramel-fragrant. Stir in 3 tbsp lime juice, 1 tbsp tamarind, 2 tbsp soy or tamari, 1 tbsp rice vinegar, and 2 tbsp warm water. Whisk until the sugar fully dissolves. Taste for balance: it should be briskly sour, lightly sweet, and savory. Adjust with a touch more lime (sour), soy (salty), or sugar (sweet) to your liking.No Mortar and Pestle? Finely mince garlic and chilies, then whisk everything in a bowl, or pulse in a mini food processor for a slightly smoother texture.
- Blanch the Beans (optional, for perfect tender-crisp): Bring about 2 quarts of water to a boil (212°F/100°C) in a small saucepan. Salt lightly. Add the 1 cup bean pieces and blanch for 2 minutes until bright green with a snappy bite. Shock in ice water 1 minute, then drain thoroughly.
- Prep the Mango and Vegetables: Peel 2 green mangoes. Using a julienne peeler or mandoline, cut into fine matchsticks. (Alternatively, grate on the large holes of a box grater.) You want crisp, flexible strands—avoid pressing too hard near the pit. Prep the remaining veg: 1/2 cup carrot (julienned), 1 cup cucumber (thinly sliced), 1/3 cup shallot (thinly sliced), and 1 cup cherry tomatoes (halved). Pat the beans dry if blanched.
- Toss and Season: In a large bowl, combine the mango, carrot, cucumber, shallot, cherry tomatoes, beans, and herbs (1/2 cup cilantro, 1/2 cup mint, 1/4 cup Thai basil). Drizzle in about half the dressing and gently toss—lift and turn to avoid bruising the mango. Add more dressing to taste until the shreds look glossy and the salad tastes bright and balanced.
- Finish and Serve: Top with the chopped toasted peanuts and 1 tsp toasted sesame (optional). Mound the salad high in bowls for volume; tuck in extra herb leaves. Serve immediately with lime wedges for a final squeeze.
Notes
Michelle’s Tips:
- Mango Maturity: For a classic tart snap, use firm green mango. If yours is slightly ripe, reduce sugar by 1/2 tsp and add 1 tsp extra lime juice.
- Heat Control: Swap Thai chilies for 1 small red Fresno or 1/2 jalapeño for gentler heat; remove seeds for milder.
- Soy-Free: Use coconut aminos and a big pinch of sea salt to replace soy/tamari; start with 3 tbsp aminos and adjust.
- Nut-Free: Replace peanuts with toasted pumpkin seeds or crushed roasted chickpeas for crunch.
- Umami Boost (vegan “fish sauce” vibe): Add 1 tsp minced nori or 1 tsp white miso to the dressing.
- Faster Caramelization: Warm the coconut sugar with 1 tbsp lime juice before mixing to dissolve quicker.
- Season to your palate’s Thai sweet-sour-salty-spicy balance.
- If serving later, keep dressing and salad separate; toss just before serving to preserve crunch.
Nutrition
Calories: 331kcalCarbohydrates: 42gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 594mgPotassium: 790mgFiber: 7gSugar: 25gVitamin A: 4666IUVitamin C: 62mgCalcium: 99mgIron: 2mg
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