Green Mango Salad Recipes

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EASY GREEN MANGO SALAD



Easy Green Mango Salad image

This salad is low in calories and fat but has loads of vibrant flavor. Pair it with your favorite protein.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

2 tablespoons fresh lime juice, plus more to taste
2 tablespoons fish sauce, plus more to taste
1 teaspoon sugar, plus more to taste
2 green mangoes, peeled, pitted, and cut into thin strips
3 scallions, very thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves, chopped
2 tablespoons chopped peanuts
1/2 teaspoon red-pepper flakes

Steps:

  • In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.

Nutrition Facts : Fiber 3 g

GREEN SALAD WITH MANGO AND AVOCADO



Green Salad with Mango and Avocado image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

THAI GREEN MANGO SALAD



Thai Green Mango Salad image

This mango salad uses green, or unripened mango. When combined with coconut and bean sprouts, it's a very healthy and delicious salad.

Provided by Darlene Schmidt

Categories     Appetizer     Side Dish     Salad

Time 20m

Number Of Ingredients 15

For the Salad Dressing:
3 tablespoons fish sauce (or 1/4 cup soy sauce)
1/4 cup lime juice (freshly squeezed)
2 tablespoons brown sugar (or more to taste)
1 to 2 teaspoons Thai chili sauce (or 1/3 to 1/2 teaspoon dried chili flakes)
For the Salad:
1/4 cup dry shredded unsweetened coconut
2 mangoes (firm, unripened)
2 cups bean sprouts
1/2 cup fresh coriander (cilantro), chopped
3 to 4 spring onions (sliced)
Optional: 1 cup cooked chicken (or shrimp, or fried tofu), cut into small cubes
Optional: 1 fresh-cut red chili
A handful of peanuts (or cashews, left whole or roughly chopped)
1/3 cup fresh basil

Steps:

  • Gather the ingredients.
  • Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
  • Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
  • Using a sharp paring knife , peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
  • Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
  • Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
  • Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce . If too salty or sweet, add more lime juice.
  • Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.

Nutrition Facts : Calories 236 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 4 g, Sodium 1113 mg, Sugar 29 g, Fat 9 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g

GREEN MANGO SALAD



Green Mango Salad image

Categories     Salad     Blender     Quick & Easy     Lunch     Mango     Peanut     Cilantro     Lime Juice     Chile Pepper     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

2 Thai green or red chiles, with seeds, chopped
1 garlic clove, chopped
1/2 cup (or more) fresh lime juice
1/4 cup fish sauce
2 tablespoons vegetable oil
2 teaspoons palm or light brown sugar
4 green mangoes or 1 green papaya, julienned on a mandoline
2 medium shallots, thinly sliced
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons toasted dried shrimp (optional)
2 tablespoons toasted sesame seeds
Kosher salt

Steps:

  • Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
  • Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
  • DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

GREEN MANGO SALAD



Green Mango Salad image

We live in the tropics and have discovered green (i.e. immature) mangos, a treat that is available here in abundance during the dry season.

Provided by RunsWithScissors

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 9

1 pound green mangoes - peeled, pitted, and cut into matchsticks
½ large red onion, thinly sliced
1 large ripe avocado, peeled and cut into wedges
2 tablespoons chopped dry-roasted peanuts
1 tablespoon soy sauce
1 tablespoon white sugar
1 tablespoon lime juice
1 teaspoon Thai pepper sauce
1 clove garlic

Steps:

  • Mix mangoes, onion, avocado, and peanuts together in a large bowl.
  • Combine soy sauce, sugar, lime juice, Thai pepper sauce, and garlic in a small bowl. Pour dressing over mango mixture. Stir until thoroughly coated.
  • Let salad sit at room temperature for 10 minutes before serving so flavors can blend.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 32.1 g, Fat 12.8 g, Fiber 7.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 324.4 mg, Sugar 21.5 g

SPICY GREEN MANGO SALAD



Spicy Green Mango Salad image

"This salad's funky flavors are also amazing with green apples--the more tart, the better," says Dale.

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

3 tablespoons unsweetened coconut flakes
3 tablespoons well-stirred spicy ginisang bagoong (sautéed shrimp paste, Barrio Fiesta brand)
2 tablespoons fresh lime juice, or more to taste
1 teaspoon thinly sliced fresh red Thai chile pepper
1/4 teaspoon kosher salt, plus more to taste
4 cups batons (1/4 by 3 inch) peeled green mango or tart green apple
3 tablespoons store-bought Thai or Vietnamese fried shallots or fried onions

Steps:

  • Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool.
  • Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!

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