Green mango salad only works really well if the mangos are actually green and unripe. Ripe mangos turn this into a sweet fruit salad, which is delicious but not what we are looking for here. Peel two green mangos and cut them into matchsticks or shred them on a box grater. The crunch and sourness of unripe mango is what drives this dish. Toss with boiled shrimp, roasted unsalted cashews, and slices of ripe avocado.
The dressing is 3 tablespoons of sunflower oil, a tablespoon of rice vinegar, a tablespoon of fresh lime juice, half a teaspoon of honey, a quarter teaspoon of salt, and a pinch of cayenne. Easy peasy.
The dressing is intentionally light. You coat the mango matchsticks with it, not drown them. Not all of the dressing may be needed, and that is fine. Add the avocado just before serving so it does not break down from the acid. The cashews stay crunchy against the shrimp and mango, and lime wedges on the side let people adjust the tartness.
Tips for Green Mango Salad
Shred or cut the mango into thin matchsticks
Use the large holes on a box grater or a sharp knife to cut the peeled mango into thin strips. Thin matchsticks absorb the dressing better and are easier to eat.
Thick chunks of green mango are hard to chew and do not pick up enough flavor from the dressing. The effort of cutting them thin pays off in every bite.
Add the avocado last
Avocado turns brown and mushy when exposed to acid for too long. The lime juice and rice vinegar in the dressing will start breaking it down within minutes.
Slice the avocado just before serving and lay it on top of the salad. This keeps the slices intact and creamy. Toss the rest of the salad first, then arrange the avocado.
Green Mango Salad with Avocado, Shrimp and Cashews
- Total Time: 15 minutes
- Yield: Serves 4 as a side dish 1x
Description
A refreshing salad featuring crisp green mangos, creamy avocado, succulent shrimp, and crunchy cashews, perfect for a light spring meal.
Ingredients
- 2 green (unripe) mangos
- 3 Tbsp. sunflower or other mild oil
- 1 Tbsp. rice vinegar
- 1 Tbsp. fresh lime juice
- 1/2 tsp. honey
- 1/4 tsp. salt
- pinch of cayenne pepper (optional)
- 1 cup boiled shrimp, peeled and de-veined, tails intact
- 1/2 cup roasted unsalted cashews
- 1 ripe avocado, cut into thin slices
- several wedges of lime, for serving
Instructions
- Peel mangos and cut into matchsticks or shred using the large holes on a box grater.
- In a small bowl, whisk together oil, vinegar, lime juice, honey, salt and cayenne.
- Toss mangos in dressing just until lightly coated (not all of the dressing may be needed).
- Add shrimp and cashews, stirring gently to combine.
- Just before serving, top with avocado slices and garnish with lime wedges.
- Serve at room temperature or slightly chilled.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
Frequently Asked Questions
Where can I find green mangos?
Asian grocery stores typically stock green mangos year-round. Some regular supermarkets carry them in the produce section. Look for mangos that are completely firm and green, with no yellow patches.
Can I use a different nut?
Peanuts are the most traditional substitute and give a similar crunch. Macadamia nuts work too. Avoid soft nuts like pecans, which do not hold up against the crunchy mango.
Can I skip the shrimp?
Yes. The salad works as a vegetarian dish with just mango, avocado, and cashews. You can also substitute grilled tofu for protein. The dressing carries the flavor regardless.
It sure would be nice if you would make a “printer friendly” option for these recipes.
Mangoes and avocadoes go beautifully together, and this recipe looks great. I don’t eat animal foods so am wondering if a good substitution for the shrimp would be a mild white bean or tofu?
Thank you so much!
Hey Higgy
Thanks for the nice comment – yes, we actually are implementing printer friendly recipes at the moment, so going forward all of the new recipes will have a “print this” button.
Hi Higgy,
Thank you for your comment. Absolutely – I think that tofu would make a reasonable substitution if you want to maintain the protein element of the dish. I have omitted the shrimp in this recipe in the past and find it to be satisfying even without. The cashews give it nice crunch and flavor, so you might consider increasing them to 100g or so if serving without the shrimp. Enjoy!