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bowl of Cambodian green mango salad
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5 from 1 vote

Cambodian green mango salad

This Cambodian green mango salad is easy to make, light and versatile. Perfect for summer.
Prep Time15 mins
Total Time15 mins
Course: Appetizer/Starter, Side Dish
Cuisine: Cambodian
Servings: 2
Calories: 160kcal
Author: Caroline's Cooking


  • 3 tablespoon dried shrimp
  • ½ green mango
  • 1 tablespoon lime juice
  • ½ tablespoon sugar (palm sugar more typical, but white or brown also fine)
  • ½ tablespoon fish sauce
  • 1 tablespoon mint (or basil/Thai basil or a mix of them)
  • 2 tablespoon unsalted roasted cashews (or peanuts)


  • Put the shrimp in a small bowl and cover with hot water. Leave to soak for around 10 minutes. 
  • Meanwhile cut the half mango from the stone (save rest for another time or make a double batch). Peel and discard the skin then coarsely grate the flesh. Put in a medium bowl.
  • Mix together the lime juice, sugar and fish sauce and pour over the grated mango. Drain the shrimp, rinse if they seem grainy and add to the bowl. 
  • Thinly slice the mint/basil and add it, along with the cashews and mix everything together. 



(see video above)
Serves 2 as a small appetizer/side, or 1 as more of a light lunch. Obviously if you add squid/fish it will bulk it out more. 


Calories: 160kcal | Carbohydrates: 12g | Protein: 18g | Fat: 5g | Cholesterol: 252mg | Sodium: 1135mg | Potassium: 117mg | Sugar: 9g | Vitamin A: 480IU | Vitamin C: 17.2mg | Calcium: 89mg | Iron: 2.1mg