Spicy Vietnamese Mango Salad 越南涼拌芒果沙拉

Summer has arrived in Taiwan which means it’s HOT and HUMID and it’s a battle that simply cannot be won. Thus, I am constantly searching for things to cool me off apart from the A/C and a cold shower. While the summer months may be brutal weather-wise, it does produce some super DELISH  fruits. And a lot of them.  In comes our friend, the mango. I absolutely love mangos. I mean, who doesn’t? They’re sweet, juicy, and go well with just about everything. This mango salad is the perfect response to the oppressive summers in Taiwan and much of Asia.




When mangos are in season, this salad is one of my favorite things to throw together. It’s best served VERY cold, but not frozen. It’s quick to make and tastes wonderful. It pairs perfectly as a side to grilled meats or fish, but it also goes great as a side to some cold noodles if you’re looking for a quick, light weeknight meal. It’s a bomb balance of sweet and spicy while the lime and fish sauce round it out perfectly. Sweet. Spicy. Sour. Salty.


Go on now. Get cha some!




Serves – 2

Prep time  – 15 minutes
Ready in – 30 minutes

  • 1 tsp sugar
  • 1 clove garlic
  • 1 small red thai chili
  • 8 mint leaves (more or less)
  • pinch of salt
  • juice of one plump lime
  • 1 tbls fish sauce
  • 1 fat Haden mango, peeled and cut in long strips
  • 1 long mild green chili OR 1/4 green bell pepper, sliced VERY thinly
  • ¼ tsp cayenne pepper

1. Add the sugar, garlic, chili, mint leaves, and salt in a mortar. Pound the ingredients with a pestle until mashed, but not to a paste. Add to a large bowl and add the lime juice and fish sauce. Stir well to combine. Put in serving bowl and set aside.

2. Place mango on a cutting board. Stand the mango its end, stem side down. Using a sharp knife, cut down on one side. Watch out for that pit in the middle! Do the same on the other side of the mango. Take each half, skin side down, and cut it lengthwise. Trim the mango of its skin. Cut mango into ¼ inch strips.

3. Add mango and green bell pepper to dressing, add cayenne, and gently toss to coat evenly.  Put in fridge until cold.




  • 1 茶匙糖
  • 1 瓣蒜頭
  • 1 根紅辣椒
  • 8 片薄荷葉 (適量即可)
  • 1 搓鹽
  • 檸檬汁(1 顆檸檬的果汁量)
  • 1 餐匙魚露
  • 1 顆肥胖胖的芒果,切成細長條狀
  • 1 根青辣椒(不辣的那種) 或用青椒代替,切成非常細絲狀
  • ¼ 茶匙紅椒粉

1. 將糖、蒜頭、辣椒、薄荷葉與鹽放入缽中搗碎(但不糊)。接著,將搗碎的辛香料與檸檬汁、魚露拌勻倒入餐碗中,先擱在一旁。


3. 芒果與青辣椒盛入稍早備好的辛香料餐碗中,均勻撒上紅椒粉,並置入冰箱中直到沙拉夠冰涼就可以上菜囉!

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