Published: Jun 20, 2022 · Modified: Aug 11, 2023 by Suwanee · This post may contain affiliate links.

Thai green mango Salad with cashew is a flavorful and light summer salad using crispy green mangoes, fresh herbs, fish sauce, sugar, dried shrimp, and toasted cashew nuts! It’s full of bold flavors of sour, sweet, salty, and umami, and the slight crunch of the crispy mangoes make this salad a very delicious recipe!

Summer is here, and I have delicious Thai summer recipes you’ll love. Check out these light, refreshing, delicious recipes you’ll want to make and share with your friends and family this summer, Mango boba tea, The best Crying Tiger Recipe, and this easy Thai beef salad recipe.

Want more Thai mango recipes? Check out the best mango sago recipe, Thai mango salad, Mango coconut sticky rice, and spicy mango dipping sauce.

What Is a Crispy Mango?

There are many names for the mangoes used for this recipe. These are the names you’ll come across, and they are the same thing: Unripped, Crispy, sour, green, or young mangoes. The mangoes you need for this recipe are the ones that are firm mangoes, not yet entirely ripped. The mangoes at this stage are typically still not too sweet, sour, or soft in texture. You want a more crispy texture for this salad. Similar to the crunchy texture of an apple. 

Why This Recipe Works

• Thai green mango salad with cashew is easy and tasty, quickly put together in 15 minutes.
• You can adjust the spiciness of the salad as needed. The salad is typically spicy but easily adjustable by your heat preference. 
• This Thai salad is light, refreshing from mint and other fresh herbs, and low in carbs. 
• You can substitute green apples if you can’t find green mangoes during the off-season.
• You can use fresh shrimp if you aren’t into dried shrimp. It would be best to season the salad with extra fish sauce for the umami taste.  

What Goes Into This Recipe

Below are the ingredients and kitchen notes to help you make authentic Thai green mango salad. 

• Crispy mangoes. Make sure to test the firmness of the mangoes when you buy them. I typically find the hardest possible by lightly squeezing the mangoes and finding ones without extra tenderness. The best mangoes for this salad are the large, rounded Mexican mangoes. 
• Dried shrimp. You can find these in the refrigerated section at the Asian markets. The dried shrimp is hydrated and salty, adding extra umami flavors to the salad. * See kitchen note for substitutes. 
• Toasted cashew nuts. Dry toasting the cashew will elevate the flavor of your salad with a fragrant and earthly taste. Skip the toasting if you are short on time. *See kitchen note for substitutes. 
• Ground chilis. Use ground chilis to add some spiciness and flavor to the salad. An authentic Thai mango salad recipe is typically spicy, but you can control the spiciness with the chilis here. Thai fresh chilis can also use fresh chilis; chop them very small, so you don’t get a big chunk of red hot chilis in your bite! 
• Palm sugar. Brown sugar is a great substitute. Any sweetening agents also work but adjust the sauce flavors before pouring it over the salad.
• Fish sauce. Fish sauce is a must for the added umami flavor. Add in a little bit at a time when making the sauce, as each fish sauce has a different level of saltiness. You can always add more toward the end for a final touch-up before serving. I used squid brand fish sauce for this recipe.
• Fresh lime juice. Like fish sauce, use it lightly, as each mango has its sourness. Adjust the flavors at the end before serving. 

How To Make Thai Green Mango Salad with Cashew

Step 1. Roast the cashew on medium heat until lightly browned and fragrant. Be sure not to burn, or your salad will taste bitter.

Step 2. Make the sauce by combing the water, fish, and sugar, stirring well.

Step 3. Add the dried shrimp and stir until the sugar dissolves. Carefully taste the sauce and adjust as you see fit. Add more fish sauce, sugar, or water to reduce or intensify the flavor.  

Step 4. Remove from heat and let cool for 5 minutes, then add shallot to the sauce to let it wilt slightly. 

Step 5. Wash and peel the skin off of the mango. Cut the mango meat into a chewable size, ½ x 2 inches.  

Step 6. In a medium bowl, make the salad by adding the rest of the ingredients together and mixing well. Adjust as necessary with more fish sauce, sugar, or lime juice. That’s it! Enjoy your Thai crispy mango salad! 

Kitchen Notes

• Each mango has its level of sourness and sweetness, depending on a few factors outside our control. It’s essential to adjust the final flavors of your salad at the end. Adjust your final mango salad with sugar, fish sauce, and lime/lemon juice.
• Dried shrimp. If you can not find dried shrimp, here is a little hack I have for it! Use any fresh shrimp available to you, season it with fish sauce, and do a quick pan-fried until done and use that! 
• Cashew. Dry roasting the cashew on the stovetop elevates the taste of the salad with a toasted nut flavor. Use whole or large cashew nuts for a more meaty flavor. Peanuts, macadamia nuts, and almond or pine nuts are great substitutes to play around with!
• Fresh lime juice. Fresh lemon juice or apple cider vinegar is a good substitute for the acidity in the salad. Use it sparingly, as some mangoes are more sour than others. 

FAQs and Expert Tips 

More Thai Summer Recipes You’ll love.

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