Vietnamese Mango Salad (Gỏi Xoài)

You won’t find a salad more fresh than our Vietnamese Mango Salad! The shredded fruit and vegetables give the perfect amount of crunch. It pairs beautifully with succulent prawns and is infused with a classic sweet and savory dressing that makes it tasty AND healthy!

An exciting and exquisite salad

If all you’ve ever had are healthy, flavorless salads that are whipped up as an afterthought, then this Vietnamese Mango Salad is a game changer!

It’s the perfect recipe for a fun-filled family dinner or the one that party guests talk about for MONTHS after. Here’s why this one is just out of this world:

• We use fresh mint and Vietnamese coriander for an insanely fragrant kick that leaves your mouth with an explosive tingle of flavor.
• The dried shimp gets infused with a deeply aromatic caramel and adds pops of sweet crispiness.
• And finally, the vibrant dressing made up of Vietnam’s flavor trinity – sweet, salty and sour – perfectly balances the tartness of the green mangoes.

Just talking about this Vietnamese Mango Salad is making me crave it all over again. It’s so good that the only thing you’ll be wishing is that you have more!

All about the fruit

Is a green mango just an unripe mango?

The short answer? Yes. Unlike ripe mangoes, raw ones have green skin and are firm to the touch. If left in the fridge, they will stay green as the cold slows down the ripening process.

Taste

Green mangoes come in a sweet or sour variety. If you go to your local Asian supermarket that stocks them, they will sometimes have labels to indicate which are sweet and which are sour.

You’ll find that sweeter ones are usually a darker green as they are closer to being ripe than their harder sour counterparts, which are also closer to a yellow color.

Depending on how unripe they are, they’ll have a slight tartness to them. Generally, the more unripe, the more firm, tart and sour. But when in doubt, ask the friendly shop owners!

Health Benefits

Raw green mangoes contain high levels of Vitamin C and a variety of antioxidants, which is said to assist with liver as well as blood function in the body.

However, it is also said that eating too many can induce indigestion and cause irritation to the throat because of its grainy texture. It is recommended to eat no more than one a day.

So enjoy it in this Vietnamese Mango Salad to make the most out of the fruit!

Why this recipe works

• Frying the aromatics means an added depth of taste.
• A generous helping of prawns keeps the dish exciting with a variety of flavors and freshness.
• Using toasted peanuts adds a smokiness and extra texture.

What you’ll need

About the ingredients

You can find all the ingredients in Asian supermarkets. The amount that you use for your Vietnamese Mango Salad is entirely up to your personal preference. If you like more of certain toppings, add more.

We use our homemade Vietnamese dipping sauce as the dressing (which we always have stocked in our fridge), but if you feel that the salad works without it then you can skip it entirely.

How to make this recipe

Combine the vinegar with the water and 1 1/2 tbsp sugar, then thinly slice the red shallots and put them into the pickling water.

Deseed and cut the chili into strips and add that to the pickling water.

Use a low heat to roast the peanuts for 3 minutes or until lightly toasted. Set aside for later.

Crush the peanuts using a mortar and pestle or put them in a ziplock bag and use a rolling pin to hit at them until they’re crushed.

Note: If you prefer more texture, keep the peanuts whole or avoid crushing them too fine.

Roughly chop the garlic and remaining red shallots.

Note: Keeping the pieces larger gives more texture to the salad.

Peel and julienne the mangoes and carrots.

Pour the oil into a pan and cook the red shallots on a low-medium heat for 1 minute, then add the garlic and cook for 5 minutes or until brown. Set aside for later.

Scoop the aromatics out into a bowl and add the rehydrated shrimps into the pan to cook for 2 minutes in the remaining oil.

Take the shrimp out and turn the heat to medium before adding in the fish sauce and sugar.

Let the sugar melt and let it caramelize for 30 seconds before adding the shrimp back in and coating them in the sauce for 1 minute. Set it aside to be used later.

Drain the pickled red shallots and chili from the vinegar.

Wash and pick the mint and Vietnamese coriander from the stems, then use scissors to cut them into strips.

Put all the ingredients in a large mixing bowl.

Note: If you find the caramel has hardened around the dehydrated shrimp, turn the stove heat to low and gently reheat it until it becomes a caramel again.

Pour the nước mắm in and mix well.

Plate and serve immediately!

FAQS

Tips for the freshest results

• Discard any excess liquid. After mixing, you’ll find a juice and sauce pool at the bottom of the bowl. Pour that out to avoid a soggy salad.
• Use fresh ingredients. This is a given for any recipe, but it’s especially the case when working with a salad.
• Add the nước mắm in just before serving. The longer the ingredients sit in liquid, the soggier they will become. Mix the fish sauce in as late as possible, or have a jug and let your guests add as they please!

What to serve with this salad

• Liven the table up with Fish Sauce Chicken Wings that stay crispy for hours!
• Fire up the barbecue with some Grilled Pork Chops.
• Add variety with our Chinese Sausage and Eggs as well as Shredded Pork Rice Paper Rolls.
• A Creamy Purple Yam Soup is the perfect way to indulge in some balanced comfort.
• For a cold dessert, try these Banana and Coconut Ice Cream bars or a traditional Vietnamese Avocado Smoothie!

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