Yam Mamuang

Name: Yam Mamuang
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 2 green mangoes; 2 tbsp fish sauce; 1 tbsp palm sugar; dried shrimp to top; 1 handful herbs; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Yam Mamuang originates from the heart of Thai family kitchens, a dish that embodies the everyday joy of sharing meals at home. This green mango salad is a staple, crafted with a careful hand that has learned to balance salt and sweetness without a measuring spoon in sight. It’s a reflection of how food is lovingly prepared and shared, rather than a dish reserved for special occasions.

Expect a vibrant burst of flavors with each bite, where the tartness of green mango meets the savory undertones of fish sauce and the subtle sweetness of palm sugar. The generous sprinkle of dried shrimp and fresh herbs adds texture and depth, creating a refreshing and satisfying salad that invites everyone at the table to dive in.

Ingredients

2green mangoes
2 tbspfish sauce
1 tbsppalm sugar
dried shrimpto top
1 handfulherbs
to tastefine sea salt

Method

Peel the 2 green mangoes using a vegetable peeler, then slice them into thin strips or julienne them using a mandoline slicer. The strips should be thin enough to absorb the dressing but still have a slight crunch. Place the mango strips in a large mixing bowl and set aside.
In a small bowl, combine 2 tablespoons of fish sauce and 1 tablespoon of palm sugar. Stir until the sugar is completely dissolved. The mixture should have a balanced salty-sweet flavor, which will enhance the tartness of the mango.
Pour the fish sauce and palm sugar mixture over the mango strips in the large mixing bowl. Add a pinch of fine sea salt to taste, keeping in mind that the fish sauce is already salty. Toss the mango gently with your hands or a pair of tongs to ensure each piece is coated without breaking the strips.
Take a handful of fresh herbs, such as cilantro or mint, and roughly chop them. Add the herbs to the mango mixture, tossing gently once more to distribute them evenly throughout the salad. The herbs should add a fresh aroma and a burst of color to the dish.
Transfer the dressed mango salad to a serving platter. Top with a generous sprinkle of dried shrimp for an additional layer of umami flavor and a slight crunch. The salad should be vibrant and aromatic, with the dried shrimp providing a savory contrast to the tangy mango.
Serve the Yam Mamuang immediately, accompanied by fresh bread to soak up the dressing. The salad is best enjoyed fresh, while the mango retains its crisp texture and the flavors are bright and lively.