Green Mango and Papaya Salad in Classic Thai Dressing (Yam Mamuang)

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Recipe courtesy ofIrene Wong

Yield: 4 servings

Level: Easy



  • 1 green papaya, peeled and julienned
  • 2 large green mangoes, peeled and julienned
  • 1 pound haricots verts or long string beans, cut into 1-inch sections
  • 6 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, finely chopped
  • 2 onions, thinly sliced
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon ground dried shrimp*
  • 1 teaspoon finely sliced fresh Thai Red Chili*
  • 1 bunch cilantro, stems removed
  • 1 teaspoon dried chili flakes (optional)
  • 8 Bibb lettuce leaves (to serve)
  • 12 cherry tomatoes, cut in half (to serve)
  • 2 tablespoons roasted ground peanuts


  • In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.

  • To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.

  • Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic

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Cook's Note

*Can be obtained at: Asia Market, 71 Mulberry Street, NYC, Attn: Cathy, telephone: (212) 962-2028.

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