grilled prawns with green mango salad on a banana leaf

Green Mango Som Tum

Originating in Northern Thailand and Laos, this fragrant salad is readily available in Thailand and is always made fresh to order.

Serves 2-3 as a side dish

For the salad:

  • 2 sour green mangoes, peeled, flesh sliced
  • 50g snake beans,cut into 3cm pieces
  • 1 ripe roma tomato, rough diced
  • 2 green chillies
  • 20g clove garlic, peeled
  • 10g dried shrimp, soaked in warm water
  • 100g roasted peanuts, crushed
  • 30ml fresh lime juice
  • 30ml fish sauce
  • 20g palm sugar
  • 30ml tamarind
  1. Pound the garlic & chillies in a mortar & pestle to a paste.
  2. Add the palm sugar, then add & lightly bruise the snake beans, tomato & peanuts.
  3. Season with the fish sauce, lime juice & tamarind.
  4. Add the green mango and lightly pound in.  Use a spoon to toss well. Taste & adjust seasoning if necessary.
  5. Serve with grilled prawns (pictured), which is a great accompaniment.

Subscribe to our mailing list

Thanks for signing up!