This easy Green Mango Salad is made wonderfully aromatic with the use of Shiso Leaf. A refreshing and light Asian-inspired dish that is perfect for summer. The salad greens cucumber and shiso leaf are a perfect pairing, and the Asian green goddess dressing ties it all together.
This vibrant Green Mango salad combines the tanginess of green mangoes, the herbal notes of shiso leaves, and a medley of crunchy vegetables.
Asian Purple Mint or Shiso Leaf is similar to basil with a minty spicy aroma, it adds a beautiful perfume to this Asian-style green salad. The creamy green goddess dressing is made healthy by using coconut yoghurt instead of mayonnaise.
TO MAKE THE BEST GREEN MANGO SALAD
You Will Need
How to Prepare Green Mangos
A green mango refers to an unripe or semi-ripe mango. It has a firm texture, green skin, and a tangy flavour. Because it is not allowed to ripen it is much smaller than a regular mango. It is commonly used in Asian cuisine for its distinct taste and crunchiness.
- Start by washing the green mangos under cold running water to remove any dirt or pesticides from the outer skin.
- Hold the mango firmly and then peel it down vertically until you come to the yellow flesh.
- Then slice into a fine julienne using a julienne peeler or julienne slicer attachment on your mandoline/v-slicer and discard the seed (be careful not to cut your fingers).
- Alternatively, you may cut it with a sharp knife. Hold the mango firmly with one hand and use the knife to make a vertical cut just beside the flat seed, going from top to bottom, then cut around the mango until you are left with just the seed.
- Place each piece of mango on your board and cut them into thin julienne batons.
Take out a large bowl to add the ingredients as you prepare them.
Step 1 - Prepare Shiso
Step 2 - Prepare Your Greens and Mango
Step 3 - Make the Green Goddess Dressing
Step 4 - Assemble Your Green Mango Salad
🍽 Serving Suggestions
Tips and Questions (FAQs)
Where Can I Find Green Mangoes?
Green mangoes are often available in Asian grocery stores or specialty produce markets. During mango season, you might also find them in regular supermarkets or local farmers' markets.
Can I Use Ripe Mangoes Instead of Green Mangoes?
While green mangoes are traditionally used in this salad for their tanginess and firmness, you can substitute ripe mangoes if green mangoes are not available. Keep in mind that ripe mangoes will be sweeter and softer, altering the flavour and texture of the salad.
What Does Shiso Taste Like and What Else Can I Use?
Shiso leaves have a unique flavour profile that can be described as slightly minty, herbaceous, and with hints of cinnamon or anise. They add a refreshing and aromatic touch to the salad.
Swap for Thai Basil or with Vietnamese Mint.
Can I Make the Salad Ahead of Time?
The salad is best enjoyed fresh as the mango and vegetables retain their crispness. However, you can prepare the ingredients and dressing in advance and assemble them just before serving to save time.
How Long Does the Salad Stay Fresh?
The salad is best consumed immediately after preparation for optimal freshness. If you have leftovers, store them in an airtight container in the refrigerator for up to a day. However, keep in mind that the texture of the mango and vegetables may soften over time.
Some More Mango Salad Recipes to Try:
- Salad Spinner
- Mandoline / V-Slicer
- Julienne Peeler
- 100 grams Shiso leaf (a small bunch or ½ medium, approximately 3.5 ounces)
- 60 grams mixed salad leaves (2 cups tightly packed, approximately 2 ounces)
- 250 grams baby cucumbers (or 2 Lebanese cucumbers, approximately 9 ounces)
- 450 grams green (raw) mango (2 mangos, approximately 16 ounces)
- Sea salt and cracked black pepper
- 4 tablespoons coconut yoghurt
- ½ cup coriander (cilantro) leaves (chopped)
- ¼ cup lime juice (from 2 medium limes)
- 1 teaspoon Asian sesame oil
- ¼ cup coriander (cilantro) leaves (chopped)
- 1 tablespoon coconut flakes or roasted peanuts
- Cut the shiso leaves from the stems and place in a colander.
- Wash them under gently cold running water in the sink, tap the colander on the edge of the sink to remove excess water.
- Then either pat them dry with a clean kitchen towel or spin dry in a salad spinner.
- Cut them chiffonade style. To do this stack a few at a time on top of each other, roll them into a cigar shape and slice thinly into ribbons.
- Wash the mixed salad leaves, remove any wilted or damaged leaves. Then either pat or spin dry.
- Wash the cucumbers, dry and trim them, then slice on the diagonal.
- Wash and peel your green mangos, then slice into a fine julienne using a julienne peeler or julienne slicer attachment on your mandoline/v-slicer (be careful not to cut your fingers). Discard the seed, you should have approximately 2 cups of green mango.
- Place all the dressing ingredients in a high-speed blender or a small food processor, season then and blitz until combined.
- Taste and adjust seasonings to your liking. Pour into a small serving jug.
- Place the salad leaves, shredded shiso, baby cucumbers and julienned mango in a large mixing bowl. Season and toss to combine, then arrange in salad bowl or on a salad platter.
- Garnish with the chopped coriander/cilantro and coconunt flakes. Serve with the dressing on the side.