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Thai Mango Salad. (Yam Mamuang)


For The Pad Thai

200 gr Grated unripe mango

4 gr Small garlic cloves

3 gr Small chilies

40 gr Cherry tomatoes

40 gr Red bell peppers


40 gr Shredded Carrots

40 gr Sliced Red onion

2 tbsp Roasted peanuts (crushed or whole)

Hand full of picked Fresh coriander

20gr Palm sugar

1 1/2 tbsp Lemon Juice


1. Using a pestle and mortar, crush the small chilies and garlic together. Add the palm sugar and lemon juice and blend together until all have mixed well together and the palm sugar has dissolved.

2. Add the mango, halved cherry tomato and the rest of the vegetables and pound them together with the rest of the ingredients in the pestle and mortar.

3. Mix in the roasted peanuts and season with salt to your taste.

4. Spoon onto a serving plate with lettuce leaves of your choice.


If you are fish eating vegetarian add a little Thai Fish Sauce instead of the salt.