Vietnamese Mango Salad with Tamarind and Roasted Peanuts

Name: Vietnamese Mango Salad with Tamarind and Roasted Peanuts
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 large (about 1 lb) (450 g) firm, under-ripe green mangoes, peeled and shredded on the coarse side of a box grater or with a mandoline; 2 tablespoons (30 ml) tamarind paste (concentrated); 1½ tablespoons (22 ml) fish sauce; 2 tablespoons (30 ml) fresh lime juice, freshly squeezed; 1 tablespoon (12 g) palm sugar or brown sugar; 1½ medium (15 g) fresh red Thai chilies or bird's eye chilies, thinly sliced (remove seeds if you prefer less heat); ½ cup (70 g) roasted unsalted peanuts, coarsely crushed by hand or with a mortar and pestle; ¼ cup (10 g) fresh mint leaves, torn into bite-sized pieces (optional); ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 3 tablespoons (30 g) crispy fried shallots (optional garnish), store-bought or homemade (optional)

From the MyKitchenBank Kitchen

A bright, tangy, and crunchy Vietnamese-style mango salad balancing sour tamarind, salty fish sauce, spicy chilies, and nutty roasted peanuts. Fresh green mango is shredded and tossed with a punchy dressing, finished with toasted peanuts and fresh herbs. This salad is best served immediately while everything is crisp and cold.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings (about 3 cups)

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Ingredients

4 servings

2 large (about 1 lb) (450 g) firm, under-ripe green mangoes, peeled and shredded on the coarse side of a box grater or with a mandoline
2 tablespoons (30 ml) tamarind paste (concentrated)
1½ tablespoons (22 ml) fish sauce
2 tablespoons (30 ml) fresh lime juice, freshly squeezed
1 tablespoon (12 g) palm sugar or brown sugar
1½ medium (15 g) fresh red Thai chilies or bird's eye chilies, thinly sliced (remove seeds if you prefer less heat)
½ cup (70 g) roasted unsalted peanuts, coarsely crushed by hand or with a mortar and pestle
¼ cup (10 g) fresh mint leaves, torn into bite-sized pieces (optional)
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
3 tablespoons (30 g) crispy fried shallots (optional garnish), store-bought or homemade (optional)

Equipment (7)

Sharp vegetable peeler or Y-peeler
Cutting board
Box grater or mandoline with shredder blade
Small bowl
Whisk or fork
Large mixing bowl
Serving platter or individual bowls

Steps

Before you start

Use firm, under-ripe green mangoes for the best texture—they should be pale green and tart, not yellow and sweet.
If using roasted peanuts from a jar, use unsalted for better flavor control, or skip the added salt in the dressing and adjust to taste.
Have all ingredients prepped and the dressing mixed before you shred the mango to keep it from oxidizing.

1
Make the dressing
- In a small bowl, combine the tamarind paste, fish sauce, lime juice, and palm sugar.
- Whisk together with a fork until the sugar dissolves completely and the mixture is well blended.
- Taste and adjust: if it's too sour, add a tiny pinch more sugar; if too salty, add a splash more lime juice.
- Set aside.
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Ready when: dressing is smooth and sugar is dissolved
Tip: Tamarind paste can be thick—whisk firmly to emulsify with the other liquids; if it won't mix, add the dressing liquid gradually to the tamarind first.
2
Prep and shred the mango
- Using a sharp peeler, remove the skin from the mango lengthwise, rotating the fruit to peel all sides.
- Hold the peeled mango over the box grater and shred it on the coarse side, working around the flat pit in the center.
- Discard the pit.
- You should have about 2 cups of shredded mango.
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Ready when: mango is shredded into thin strands
Tip: Green mangoes are firm and harder to peel than ripe ones; use downward pressure and take care with the peeler to avoid slipping. A mandoline is faster if you're comfortable using one—wrap the pit end in a kitchen towel first for safety.
3
Combine and dress the salad
- Place the shredded mango in a large mixing bowl.
- Pour the dressing over it and toss gently with your hands or two utensils to coat evenly.
- Work quickly so the mango stays cold and doesn't begin to soften.
- Add the sliced red chili and gently toss again.
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Ready when: mango is evenly coated with dressing and chili is distributed
Tip: Toss gently to avoid bruising the delicate mango strands; rough handling will make the salad mushy.
4
Plate and garnish
- Transfer the dressed mango salad to a serving platter or individual bowls.
- Scatter the crushed roasted peanuts over the top, then add the torn mint and chopped cilantro if using.
- Top with crispy fried shallots if desired.
- Serve immediately while the salad is cold and crunchy.
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Ready when: salad is plated with garnishes evenly distributed
Tip: Add the peanuts and herbs just before serving so they stay crisp; if made ahead, keep them separate and add only when ready to eat.

Good to know

Tips

Green mangoes are crucial to this salad—ripe, sweet mangoes will make it taste muddled and overly sweet. Look for firm, pale-green mangoes at Asian markets or when green mangoes are in season.
Tamarind paste is sold concentrated; if you have tamarind pulp instead, soak 2 tablespoons in 3 tablespoons warm water, press through a fine sieve, and use the liquid.
For extra depth, lightly toast the peanuts in a dry skillet over medium heat for 2–3 minutes before crushing, stirring often to wake up their flavor.
This salad pairs beautifully alongside grilled fish, shrimp, or as part of a Vietnamese meal with rice paper rolls and dipping sauces.

Storage & reheating

This salad is best served fresh and immediately, as the mango will soften and the peanuts will lose their crunch within 30 minutes. If needed, assemble the dressed mango salad up to 1 hour ahead and refrigerate covered, then add the peanuts, herbs, and fried shallots just before serving. Do not make more than 1 hour ahead.

Substitutions

tamarind paste (concentrated) → white vinegar or rice vinegar. Use 2 tablespoons of vinegar plus ½ teaspoon of sugar. The flavor will be more sharply acidic and less fruity, but still delicious.
fish sauce → soy sauce or tamari. Use 1 tablespoon for a less pungent, more umami-forward dressing. You may want to add an extra teaspoon of lime juice for balance.
roasted unsalted peanuts → roasted cashews or sunflower seeds. Cashews are milder and buttery; sunflower seeds are lighter but still provide crunch. Use the same amount and crush similarly.
fresh red Thai chilies or bird's eye chilies → fresh green chilies or jalapeños. Green chilies offer a fresher, slightly grassy heat; jalapeños are milder. Use the same amount, though you may need to remove more seeds for mildness.