Tag Archives: Green Mango

Green Mangos

Last weekend I had to pop into the local Asian Grocery Store in nearby Sale for a few things.  I love this little supermarket where Raj and his staff are always so very helpful, and the shelves are packed with all sorts of wonderful ingredients.

As I wandered through the store collecting the items I had on my list, I was excited to discover that they were now stocking some fresh produce commonly used in Asian cuisine, but generally difficult to come by in our area.  What really caught my eye were the green mangoes, and there were three or four different varieties, so feeling a little confused, I asked if Raj would be able to explain what the differences were.  Of course he was more than willing.  We were soon joined by another lady who kindly filled me in on how to use the green mango and guided me on which variety was preferred.  I selected a sour green mango, over the other sweeter varieties on her advice, and noticed that she was also selecting one or two of the same.

Green Mango

Continue reading

Som Tam Salad (Green Pawpaw/Mango Salad)

Som Tam is Green Pawpaw salad that originated in the north-east of Thailand (although some argue that it is actually from Laos). The wonderful, refreshing combination of sweet, hot, sour, salty and bitter is amazing and leaves you reaching for more, particularly on a hot summer’s day.  This salad is Thailand on a plate.

Som Tam Salad 2 – V 2

Som Tam Salad (Green Pawpaw/Mango Salad)

This recipe is based on the Thai Salad, Som Tam, a dish that originated in north-east Thailand, but is now popular throughout the country, and also abroad. Normally served with sticky rice, we enjoy it served with Tod Man Goong (Thai Prawn Cakes).


  • 3 green mangoes
  • 150 g green beans, sliced and blanched
  • 250 g cherry tomatoes, halved
  • 2 tbsp peanuts, roasted and crushed
  • Fresh coriander leaves, to serve

For the dressing:

  • 1 1/2 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 clove of garlic, chopped
  • 1 red chilli, chopped
  • 1 golden shallot, chopped
  • 60 ml lime juice


  1. Peel the green mango and cut the flesh into long thin strands, if you have a mandolin, use the fine julienne or grater attachment.
  2. Using a mortar and pestle, pound the garlic, shallots, and chillies into a paste.
  3. Add the palm sugar, fish sauce and lime juice and carefully mix to combine. Set aside.
  4. Combine the mango, beans and cherry tomatoes in a large bowl.
  5. Add the dressing and, using your hands, toss gently.
  6. Pile onto a large serving platter and sprinkle over the crushed peanuts and coriander leaves.

Until next time…

Happy Cooking & Bon appétit!





%d bloggers like this: