Green Mango Salad

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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2 green mangos
1/2 small red onion
1/3 cup dried baby shrimp
30 ml fish sauce
15 ml lime juice
2 tsp sugar
12 butter beans (string beans or French beans will also work)
2 cascabel chiles
About 20 mint leaves (preferably Vietnamese mint)
1/3 cup roasted peanuts or cashews


Peel and shred mango into 2 or 3-inch (5-8cm) lengths using a zig zag peeler (from specialty Asian grocery stores), julienne grater or knife. Place into a colander or a bowl lined with paper towel.

Finely slice the red onion and place on top of the mango. Set aside.

Pound the shrimp using a mortar and pestle.

Combine the fish sauce, lime juice and sugar and whisk briskly making sure the sugar dissolves.

Pour over the shrimp and add the butter beans, cutting them into short 1cm (1/3-inch) slices.

Thinly slice the chiles and add to the dressing.

Gently pound the dressing mixture 5-6 times to allow flavours to mingle (taking care not to splash your white t-shirt!).

Finely slice mint leaves into slivers and add to dressing.

Keep mango and dressing separate until just before eating. Leaving the shrimp and beans overnight in the dressing made them plumper and tastier, I found.

To serve, place a mound of mango and onion in the centre of each plate. Top with soaked beans, shrimp and mint. Pour dressing over the mound and scatter with crunchy roasted peanuts or cashews.

Adapted from