Best Green Mango Salad Recipes

GREEN SALAD WITH MANGO AND AVOCADO

Steps:

• Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)

Steps:

• In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
• To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
• Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic

COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
• Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
• Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
• Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
• Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

CRISPY PAN SEARED FLORIDA SNAPPER WITH PASSION FRUIT CREAM AND FLORIDA CITRUS AND SHAVED FENNEL SALAD, GARNISHED WITH SAUTEED FLORIDA GULF SHRIMP AND SPICY GREEN MANGO JAM

Steps:

• Crispy Pan Seared Florida Snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several minutes, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter.
• Florida Passion Fruit Cream: Place passion fruit, mirin and ginger in heavy medium sized saucepan. Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and coconut milk, bring to boil, then reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth.
• Florida Citrus and Shaved Fennel Salad: Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette. Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin. Add to fruit along with fennel and toss gently to combine.
• Sauteed Florida Gulf Shrimp: Preheat a large skillet over medium-high heat. Peel and devein shrimp, leaving tails intact. Pat dry with a paper towel. Add oil to hot pan, and carefully add shrimp and season with salt and pepper. Saute until pink and just done. Place cooked shrimp on plate and serve with Florida Green Mango Jam.;
• Florida Spicy Green Mango Jam: Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno. Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste. Heat a 4-quart heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely.

EASY GREEN MANGO SALAD

Steps:

• In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.

THAI GREEN MANGO SALAD

Steps:

• Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl.
• Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours.
• Top with peanuts and lime juice just before serving.

GRILLED MAINE LOBSTER TAILS SMOTHERED IN CURRY MANGO BUTTER WITH GREEN PAPAYA SALAD

Steps:

• Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste.
• Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
• Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter.
• Green Papaya Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter and garnish with peanuts and chopped cilantro.

SALAD OF GREEN MANGO WITH PRAWN AND LOBSTER TAIL AND LIME-CHILI DRESSING

Steps:

• For the dressing, mix all ingredients in a blender and place in bowl.
• Toss mangoes with the dressing.
• To finish the dish, place mango salad in the center of chilled plates. Top each with 1/2 lobster tail, 2 prawns, and snow peas. Finish with cilantro and fried leeks.

CRISPY CATFISH AND GREEN MANGO SALAD (YUM PLA DOOK FOO)

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place catfish on a baking sheet.
• Roast in the preheated oven until flesh is opaque, 10 to 15 minutes. Flake into large pieces with a fork. Lay the flaked fish out on a plate to dry.
• Heat oil in a large pan over medium-high heat. Fry fish in batches until golden brown, about 5 minutes. Try not to break up the fish too much in the pan.
• Toss mango, shallots, cilantro, green onions, peanuts, fish sauce, lime juice, Thai chiles, and sugar together in a large bowl. Toss in crispy catfish at the very last minute. Check the seasoning; the salad should taste sour, hot, and salty, with a slight sweetness at the end.

GREEN BEAN, ROASTED RED PEPPER, AND MANGO SALAD

Steps:

• Trim the green beans of their tips and tails and cut into 1 1/2 inch pieces, on the diagonal. Drop the beans into a pot of boiling salted water and cook until just crisp tender. Drain and plunge the beans into an ice bath to stop the cooking. Peel and slice the mango into pieces about the same size as the green beans Roast the red bell pepper, removing the peel and seeds. Cut the pepper into about the same size as the green beans. Remove the stem from the jalapeno pepper, remove the seeds and membranes, and mince the jalapeno finely. Combine the beans, mango, jalapeno pepper and roasted red pepper and mix lightly. Combine the dressing ingredients in a jar and shake well to combine. Taste and adjust for salt. Dress the salad with the dressing. Sprinkle toasted sesame seeds over and serve.

GREEN MANGO SALAD

Steps:

• Mix mangoes, onion, avocado, and peanuts together in a large bowl.
• Combine soy sauce, sugar, lime juice, Thai pepper sauce, and garlic in a small bowl. Pour dressing over mango mixture. Stir until thoroughly coated.
• Let salad sit at room temperature for 10 minutes before serving so flavors can blend.

WEGMANS THAI GREEN BEAN AND MANGO SALAD

Steps:

• Bring a large pot of water to boil. Add beans and cook until bite tender, about five minutes. Drain and rinse under cold water, tossing the colander until all the beans have been shocked and cooking has stopped. Drain well and set aside.
• Peel the mango and slice the fruit flesh off of the pit, as much along the vertical as possible. Discard pit and slice fruit into long narrow strips, echoing the shape of the green beans.
• Cut the top off of the bell pepper. Remove and discard the stem, core, and seeds. Slice the pepper in half along the vertical and use a paring knife to cut away the white pith. Slice the pepper, including the top, into long narrow strips.
• Peel the onion and cut in half along the vertical, reserving half for another use. Slice along the vertical into narrow thin strips.
• Rinse the cilantro leaves well. Pat dry and chop.
• In a medium bowl, combine mango, pepper, onion, and cilantro. Set aside.
• To make the dressing, whisk together fish sauce, lime juice, vegetable oil, sugar, salt, garlic, herb blend, and chili sauce in a small bowl. Fish sauce has a strong flavor. If you haven't worked with it before, start with a teaspoon or two, adding more to taste. Original recipe calls for Sriracha hot chili sauce.
• Add dressing to mango mixture; toss gently. Add beans and toss. Serve at room temperature.

SPICY GREEN MANGO SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool.
• Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!

MIXED GREEN SALAD WITH MANGO, JíCAMA AND CASHEWS

Steps:

• Combine 1/2 cup mango with next 6 ingredients in blender. Puree until smooth. Season dressing with salt and pepper. Transfer to small bowl. (Can be made 3 hours ahead. Cover; let stand at room temperature.)
• Combine lettuces, jicama and remaining 1 cup mango in large bowl. Toss with enough dressing to coat. Sprinkle with cashews. Serve, passing any remaining dressing separately.

MANGO & GREEN APPLE SALAD

Steps:

• Wash and chop the apples in thin small squares, and let them rest in water with a little lemon juice so they won't turn black. Peel the mangos and chop them in small squares. Add the apples, the lemon juice, and the rest of ingredients. Freeze it for an hour before serving. Enjoy!

GREEN MANGO SALAD WITH PRAWNS

Steps:

• Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
• Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink - about 2 minutes.
• Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.

CRISPY CATFISH GREEN MANGO SALAD

Steps:

• There are two ways of frying the cat fish. The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown. I recommend that instead of the traditional method, you bake it first and then drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces. It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel. Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together. Slice the shallot thinly. Peel and grate mango with a large hole grater. In Thailand, as in the pictures, people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the thin pieces away. If your cashews are uncooked, toast them in a pan until golden brown. Mix all ingredients together and serve.

GREEN MANGO SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Peel, seed and grate mango.
• In a medium bowl, combine mango, bean sprouts, and grated carrot.
• Mix remaining ingredients in a small bowl and combine with mango mixture.

MARINATED CROAKER COLLARS WITH CITRUS AND GREEN MANGO SALAD

Steps:

• Juice 1 each of the limes, lemons, and oranges into a medium mixing bowl. Add the olive oil, chipotle pepper, ginger, 1 teaspoon of the cilantro, and the fish sauce. Whisk until well combined. Divide the marinade in half.
• Place half of the marinade in a large zip-top bag. Season the fish with ½ teaspoon of the salt and add to the marinade. Seal and move the fish around to evenly coat. Refrigerate for at least 30 minutes, or up to 2 hours.
• Segment the remaining lemon, lime, and orange and add to the marinade in the mixing bowl. Add the mangos and stir to combine.
• Heat the vegetable oil in a small sauté pan set over medium-high heat. When the oil shimmers, add the shallot, garlic, dried shrimp, chile, peanuts, chile powder, and remaining 1 teaspoon salt. Cook, stirring occasionally, until shallot is translucent and peanuts are browned slightly, 3 to 4 minutes. Transfer the mixture to the bowl with the mango and toss the salad to combine.
• Bring 1 inch of water in a large pot to a simmer over medium-high heat. Remove the fish from the marinade and set in a steamer basket. Place the basket in the pot, cover, and steam until fish is cooked through, 8 to 10 minutes.
• Garnish the fish with the coconut flakes, mint, and remaining 1 tablespoon of cilantro and serve with the mango salad.

GREEN MANGO SALAD

Steps:

• Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
• Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
• DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.