Go Back
+ servings
Green mango salad on a white plate.
Print Recipe
5 from 1 vote

Green Mango Salad with Asian Green Goddess Dressing

This Asian Green Mango Salad is made wonderfully aromatic with the use of Shiso Leaf. We have paired it with a decadent Asian Green Goddess dressing.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: Asian Inspired
Keyword: green mango, green salad, shiso leaf
Difficulty: Easy
Diet: dairy free, Gluten free, nut free, Paleo, Vegan, Vegetarian,
Servings: 6 as a side
Calories: 100kcal
Author: Anastasia Papapetros


  • Salad Spinner
  • Mandoline / V-Slicer
  • Julienne Peeler


For the salad…

  • 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

For the Asian Green Goddess dressing…

  • 4 tablespoons coconut yoghurt
  • ½ cup coriander (cilantro) leaves (chopped)
  • ¼ cup lime juice (from 2 medium limes)
  • 1 teaspoon Asian sesame oil

For the garnish…

  • 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.


Calories: 100kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 264mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1109IU | Vitamin C: 35mg | Calcium: 20mg | Iron: 1mg