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Seafood Lunch / Dinner Salads

Thai green mango salad (yum ma muang)

Published: 05.13.2020 » Last updated: 11.30.2022

Sweet and tart with umami lingering in the background, Thai green mango salad, or yum ma muang, relies heavily on the freshest ingredients.

Thai green mango salad (yum ma muang)

Tart and sweet are tempered with salty and umami courtesy of a little fermented shrimp paste used sparingly. In fact, unless you have an ultra-sensitive nose, you probably won’t know it’s there.

The first sensation you get is the creaminess and sweetness of the coconut cream. As your teeth start to grind the green mango and fresh shallots, the tartness mixes with the sweetness, and the sharpness of the shallots jolts the taste buds.

Then, the the shrimps, peanuts, scallions, toasted coconut and fried shallots blend it, and it’s like the flavors and textures are happily dancing in perfect harmomy in your mouth.

My daughter, Alex, and I learned to make yum ma muang in Chiang Mai where we attended the most informative cooking class.

Full recipe below

Thai green mango salad (yum ma muang)

Connie Veneracion
Dessicated coconut is sold toasted or untoasted. We prefer the toasted kind for making Thai green mango salad. The nutty aroma and flavor are wonderful.
Thai green mango salad (yum ma muang)
Print
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine Thai
Servings 4 people

Ingredients
  

For the dressing

  • 1 bird's eye chili
  • 4 cloves garlic - crushed and peeled
  • ½ teaspoon Thai shrimp paste (kapi)
  • ¼ cup coconut cream
  • 1 teaspoon fish sauce
  • 2 tablespoons palm sugar

For the salad

  • 4 cups julienned green mangoes
  • 1 cup thinly sliced fresh shallots
  • ½ cup sliced scallions
  • 2 cups cooked shrimps
  • fried shallots
  • crusted roasted peanuts
  • dessicated coconut

Instructions
 

  • With a mortar and pestle (or a mini food processor), grind the chili and garlic with the shrimp paste.
  • Scrape the ground ingredients into a bowl. Stir in the palm sugar, fish sauce and coconut cream until the sugar is dissolved.
  • In a large mixing bowl, toss the green mango, fresh shallots, scallions and cooked shrimps to distribute evenly.
  • Stir the salad dressing before drizzling over the mango mixture. Toss well.
  • Divide the salad among four bowls (or serve in a large salad bowl, if you prefer) and top with the fried shallots, peanuts and toasted coconut.
Print
Keyword Mango

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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