Thai Green Mango Salad with Peanut Lime Dressing and Crispy Shallots

How to Make Thai Green Mango Salad with Peanut Lime Dressing and Crispy Shallots

1. 1

   Step 1: Prep mango and herbs

   Peel the green mangoes and cut away the flesh from the pit; julienne into thin matchsticks (about 1/8-inch). Pick and lightly bruise the cilantro and mint leaves and set aside. Place the julienned mango in a large mixing bowl and refrigerate while you finish other components.

   For this step

   • 2 mediumGreen (unripe) mangoes
   • 1/2 cupFresh herb mix (cilantro leaves + mint leaves), packed
   
2. 2

   Step 2: Make crispy shallots

   Heat the vegetable oil in a small saucepan over medium heat until shimmering (about 325–350°F / 160–175°C). Fry the thinly sliced shallots in batches until golden brown and crisp, 2–3 minutes per batch; use a slotted spoon to transfer to a paper towel-lined plate and season lightly with salt. Reserve a couple tablespoons for garnish.

   For this step

   • 2 mediumShallots, thinly sliced
   • 3/4 cupVegetable oil (for frying)
   
3. 3

   Step 3: Whisk peanut-lime dressing

   In a bowl combine the creamy peanut butter, roasted peanuts (reserve 2 tablespoons for topping), lime juice, fish sauce, palm sugar, and sliced chiles. Whisk while adding 1–2 tablespoons of warm water as needed to reach a pourable but thick dressing consistency. Taste and adjust: more lime for brightness, fish sauce for saltiness, or sugar for balance.

   For this step

   • 1/3 cupRoasted unsalted peanuts (reserve 2 tbsp for topping)
   • 2 tbspCreamy peanut butter
   • 3 tbspFresh lime juice
   • 2 tbspFish sauce
   • 2 tspPalm sugar or light brown sugar
   • 2 piecesThai bird chiles or red chili, thinly sliced (adjust to taste)
   
4. 4

   Step 4: Toss salad and plate

   Pour the dressing over the julienned mango and toss gently to coat. Add the herb mix (cilantro and mint) and fold once to combine so herbs stay bright. Transfer to a serving platter or individual plates and sprinkle with reserved chopped peanuts and the crispy shallots for crunch.
   
5. 5

   Step 5: Finish and serve

   Garnish with extra lime wedges and more chilies if desired. Serve immediately so the shallots remain crisp; leftovers keep reasonably for 1 day in the fridge (store dressing separately and add just before serving).
   

1. Peel the green mangoes and cut away the flesh from the pit; julienne into thin matchsticks (about 1/8-inch). Pick and lightly bruise the cilantro and mint leaves and set aside. Place the julienned mango in a large mixing bowl and refrigerate while you finish other components.
2. Heat the vegetable oil in a small saucepan over medium heat until shimmering (about 325–350°F / 160–175°C). Fry the thinly sliced shallots in batches until golden brown and crisp, 2–3 minutes per batch; use a slotted spoon to transfer to a paper towel-lined plate and season lightly with salt. Reserve a couple tablespoons for garnish.
3. In a bowl combine the creamy peanut butter, roasted peanuts (reserve 2 tablespoons for topping), lime juice, fish sauce, palm sugar, and sliced chiles. Whisk while adding 1–2 tablespoons of warm water as needed to reach a pourable but thick dressing consistency. Taste and adjust: more lime for brightness, fish sauce for saltiness, or sugar for balance.
4. Pour the dressing over the julienned mango and toss gently to coat. Add the herb mix (cilantro and mint) and fold once to combine so herbs stay bright. Transfer to a serving platter or individual plates and sprinkle with reserved chopped peanuts and the crispy shallots for crunch.
5. Garnish with extra lime wedges and more chilies if desired. Serve immediately so the shallots remain crisp; leftovers keep reasonably for 1 day in the fridge (store dressing separately and add just before serving).