Yam Mamuang

Yam Mamuang is a sharp, refreshing Thai salad built on unripe green mango — sour, crunchy, and cooling — dressed with the classic Thai holy trinity of lime, fish sauce, and chili. Unlike the Lao-influenced papaya salad, this version uses mango shreds and is enriched with roasted peanuts, dried shrimp, and crispy shallots for textural contrast. It is served at room temperature and requires no cooking.

Serves: 4

Ingredients

• 2 large firm green (unripe) mangoes, about 600g (1⅓ lb) total
• 3 tbsp (45ml) fresh lime juice
• 2 tbsp (30ml) fish sauce
• 1–2 tsp (5–10g) palm sugar
• 2–3 fresh bird's eye chilies, finely chopped
• 3 tbsp (30g) dried shrimp (kung haeng), soaked 5 minutes and drained
• 4 tbsp (40g) roasted peanuts, roughly crushed
• 4 shallots, thinly sliced
• 3 tbsp (30g) crispy fried shallots
• Large handful fresh mint leaves
• Large handful fresh coriander
• 2 tbsp (20g) toasted coconut flakes (optional)

Instructions

1. Peel the green mangoes. Using a mandoline, julienne peeler, or sharp knife, cut into very thin shreds or matchsticks about 5cm (2 inches) long. You should have about 400g (14 oz) of shreds. Place in a bowl of cold water for 5 minutes to crisp, then drain and pat dry.
2. Mix the lime juice, fish sauce, palm sugar, and chili together in a large bowl. Stir until the sugar dissolves. Taste: it should be sharply sour, salty, and hot.
3. Add the dried shrimp to the dressing and stir. The shrimp will soften in the dressing and add an umami depth.
4. Add the mango shreds and fresh shallots. Toss well, ensuring every strand is coated.
5. Let sit for 5 minutes at room temperature to allow the mango to absorb the dressing slightly.
6. Add the roasted peanuts, crispy shallots, mint, and coriander. Toss gently to combine.
7. Pile onto a serving plate. Scatter the toasted coconut over the top if using. Serve at room temperature.

Cook's Notes: Green mango must be truly unripe and very sour — ripe mango will give a sweet, mushy result. If green mangoes are unavailable, very firm Granny Smith apple shreds make a reasonable substitute. Vegetarians can omit dried shrimp and increase lime juice slightly.