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    Home » Vegetables » Vietnamese Mango Salad (Gỏi Xoài)

    Published: May 27, 2021 · Last Modified: Jun 23, 2021 by Jeannette ·

    Vietnamese Mango Salad (Gỏi Xoài)

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    Vietnamese Mango Salad on a plate.
    Vietnamese Mango Salad on a plate.
    Vietnamese Mango Salad on a plate
    Vietnamese Mango Salad on a plate
    Vietnamese Mango Salad on a plate.

    Vietnamese Mango Salad is fresh and full of exciting textures! Get the perfect amount of crunch with zesty fruit and vegetables. It pairs beautifully with shrimp and is infused with a classic sweet and savory dressing. Make it at home or for parties to get a dish that’s tasty AND healthy!

    Try our chicken variation that’s just as delicious!

    Vietnamese Mango Salad on a plate.

    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!

    In fact, I would say that ALL Vietnamese salads are fantastic, whether you’re making it with beef, pork, rice paper or noodles. What it comes down to is the fact that it’s a texture galore – crunchy, springy, juicy, you name it!

    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 flavor.
    • The dried shrimp gets caramelized until golden and adds pops of sweet crispiness.
    • And finally, the vibrant dressing made up of Vietnam’s flavor trinity – sweet, salty and sour – perfectly balancing the tart 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

    Sour and sweet green mangoes.

    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.

    Keep in mind that they’re not the same as the fully ripe mangoes that you might use for desserts or as a topping! These are still semi-unripe and firm with less juice.

    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!

    Vietnamese Mango Salad on a plate.

    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

    Green mangoes, carrots, vinegar sugar water in a bowl, rehydrated shrimp in a colander, Vietnamese coriander, mint, prawns on a plate, nuoc mam, sugar and fish sauce in dishes, red shallots, garlic and chili.

    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

    Sliced red shallots in pickling water in a bowl.

    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.

    Sliced red shallots and chili in pickling water in a bowl.

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

    Peanuts toasting on a pan.

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

    Smashed peanuts in a ziplock bag with a wooden rolling pin pressed on it.

    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.

    Garlic and red shallots finely chopped on a plate.

    Roughly chop the garlic and remaining red shallots.

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

    Julienned carrots and mangoes in a bowl.

    Peel and julienne the mangoes and carrots.

    Fried aromatics in a bowl with a spoon.

    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.

    Rehydrated shrimp in a pan.

    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.

    Rehydrated shrimp in a pan with caramel.

    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.

    Sliced pickled red shallots and chili in a colander.

    Drain the pickled red shallots and chili from the vinegar.

    Cut mint and Vietnamese coriander in a colander.

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

    Vietnamese Mango Salad ingredients in a bowl.

    Put all the Vietnamese Mango Salad 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.

    Vietnamese Mango Salad in a large mixing bowl.

    Pour the nước mắm in and mix well.

    Plate and serve immediately!

    FAQS

    What can I use instead of mangoes?

    The best thing about this Vietnamese Mango Salad recipe is that it can be adapted entirely to your liking! You can switch the mangoes out for papaya, jicama or apple.

    Where can I get a julienne peeler like the ones from Vietnam?

    We get ours from our local Vietnamese bargain shop!

    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!
    Vietnamese Mango Salad on a plate.

    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 or enjoy our favorite prawn dishes.
    • Bánh Cuốn (Vietnamese Pork Mince Rice Rolls) is a delicious way to get some noodles into your banquet.
    • Add variety with our Chinese Sausage and Eggs as well as Shredded Pork Rice Paper Rolls.
    • A Creamy Purple Yam Soup or Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm) 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!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Vietnamese Mango Salad on a plate.

    Vietnamese Mango Salad (Gỏi Xoài)

    Vietnamese Mango Salad is fresh and full of exciting textures! It pairs beautifully with shrimp and is extra tasty with a classic dressing.
    5 from 7 votes
    Print Pin Rate
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Rehydrating Shrimp: 20 minutes
    Total Time: 1 hour 20 minutes
    Servings: 8
    Calories: 2795kcal
    Author: Jeannette

    Equipment

    • Julienne peeler
    • Mortar and pestle
    • Large mixing bowl

    Ingredients

    • 500 g / 1.1 lb green mangoes
    • 1-2 carrots (or to preference)
    • 20 fresh prawns (peeled and deveined, left whole or halved along the back)
    • mint
    • Vietnamese coriander
    • 7 red shallots (3 for pickling and 4 for frying)
    • 5 cloves garlic
    • 4 chili (optional)
    • 50 g / 0.1 lb rehydrated shrimp
    • 1/2 US cup peanuts
    • 1 US cup water (for pickling the red shallots and chili)
    • 3 tbsp vinegar (for pickling the red shallots and chili)
    • 1 1/2 tbsp sugar (for pickling the red shallots and chili)
    • 5 tbsp cooking oil
    • 1/4 US cup nước mắm (or to taste)
    • 3 tbsp fish sauce
    • 2 tbsp sugar

    Instructions

    • 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 Vietnamese Mango Salad 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!

    Notes

    • 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!
    • You can find all the ingredients in Asian supermarkets. The amount that you use 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.

    Nutrition

    Calories: 2795kcal | Carbohydrates: 304g | Protein: 215g | Fat: 88g | Saturated Fat: 8g | Cholesterol: 1981mg | Sodium: 23752mg | Potassium: 4232mg | Fiber: 22g | Sugar: 246g | Vitamin A: 19330IU | Vitamin C: 463mg | Calcium: 1020mg | Iron: 12mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 15/9/20 and updated with new photos in May 2021.

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    « Chinese Cabbage Soup (紹菜汤)
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    Reader Interactions

    Comments

    1. Beth says

      September 16, 2020 at 7:19 am

      5 stars
      Yummy! This looks so delicious and tasty! I can’t wait to make this for my husband!

      Reply
      • Jeannette says

        September 16, 2020 at 8:03 am

        I hope you husband loves it as much as we do!

        Reply
    2. Bintu | Recipes From A Pantry says

      September 16, 2020 at 8:02 am

      5 stars
      Wow, what a fresh and delicious looking salad! Love the sound of these flavours.

      Reply
      • Jeannette says

        September 16, 2020 at 8:03 am

        Thanks, Bintu!

        Reply
    3. Alisha Rodrigues says

      September 16, 2020 at 8:28 am

      5 stars
      green mangoes, shrimp and prawns make this salad like the perfect bowl for dinner tonight. Gotta make some … Looks delish !!

      Reply
      • Jeannette says

        September 20, 2020 at 9:09 am

        Agreed! I hope you enjoy it as much as we do!

        Reply
    4. kerri says

      September 16, 2020 at 9:42 am

      Really love all things mango! This has some of my favorite flavor combinations! Delish!

      Reply
      • Jeannette says

        September 16, 2020 at 11:28 am

        Thanks, Kerri!

        Reply
    5. Emily Liao says

      September 16, 2020 at 9:51 am

      5 stars
      Love this mango salad! So easy and delicious.

      Reply
      • Jeannette says

        September 16, 2020 at 11:28 am

        Thanks, Emily!

        Reply
    6. Alisha C Nguyen says

      July 31, 2022 at 10:16 am

      5 stars
      Turned out so refreshing and vibrant.

      Reply
      • Jeannette says

        July 31, 2022 at 11:23 am

        That’s so wonderful to hear, Alisha! Glad it turned out so well 😀

        Reply

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