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VietnameseNon-veg

Green Mango Salad

Crunchy green mango with herbs and chili-lime dressing.

12 min3 serveseasy

Green Mango Salad is a classic protein-forward Vietnamese recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 12 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 12 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are green mango, carrot and shallot. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

163

kcal

14g

Protein

15g

Carbs

5g

Fat

vegquicksaladspicy

Ingredients

  • green mango2
  • carrot1
  • shallot1
  • lime1
  • fish sauce2 tbsp
  • sugar1 tbsp
  • mint
  • peanuts

Method

  1. 1
    Step 1 ~3 min

    Julienne mango, carrot and shallot.

  2. 2
    Step 2 ~3 min

    Whisk lime, fish sauce, sugar and chili.

  3. 3
    Step 3 ~3 min

    Toss everything; pile mint on top.

  4. 4
    Step 4 ~3 min

    Crown with crushed peanuts.

Per-step times are approximate and based on the total cook time of 12 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Green Mango Salad take to cook?
From prep to plate, Green Mango Salad takes about 12 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Green Mango Salad vegetarian?
No — this version contains non-vegetarian ingredients (green mango, carrot, shallot). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Green Mango Salad?
The headline ingredients are green mango, carrot, shallot. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Green Mango Salad?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Green Mango Salad?
Green Mango Salad pairs naturally with classic vietnamese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.