Savory & Sweet Green Mango Salad

2 servings
15 minutes cook time
Savory & Sweet Green Mango Salad

Mango with fresh squeezed lime juice is one of the most perfect pairings. It brings out the floral and coconut notes of a mango, at the same time cutting the sharp acid of the lime.

Sold as a popular Mexican street food, Mango con Chile y Limon is one of the ultimate mouth-puckering and sweet refreshments that transports you. 

The green mango benefits from the same treatment. As an unripe mango it exhibits many of the same delicious flavors as the ripe mangos we know and love but with a snappy tartness and crunchy bite. Depending on the variety they can be quite sour, sweet or nutty and their flavor can sometimes be described as piney and fresh. In India and Southeast Asia the green mango often finds itself into curries, salads and pickles but the Nam Doc Mai and Pim Seng Mun varieties are just too delicious to not eat raw. 

As unusual as it sounds, salt can amplify the flavor of fruit and draw its sweet liquid to the surface, and peppercorns are actually tiny fruit - so this is a fun twist on a fruit salad. 

There are of course many ways to cut a mango but for this recipe cutting them into little matchsticks, julienne strips, makes for a crunchy and hearty salad. The matchsticks highlight the sought-after firm flesh and crunchy texture, but if you are short on time, cutting it into little cubes will work just as well. 


  • 1 Nam Doc Mai or Pim Seng Mun green mango
  • 1 lime
  • Flaky sea salt
  • Freshly cracked black pepper
  • 1 jalapeño or serrano (optional)
  • Extra virgin olive oil 


  1. Using a vegetable peeler peel the green mango and hold the mango horizontally. With a sharp knife cut from the top of the mango down alongside the flat oblong pit. Repeat the same on the other side. Carefully cut the remaining sides along the pit.
  2. Shave as much of the flesh off the pit as you can. Make sure to enjoy a piece as a chef’s treat. Discard the pit.
  3. Slice the mango pieces lengthwise into 1/8 inch slices, stack a few at a time and cut lengthwise into thin matchsticks.
  4. Arrange the cut mango in a bowl.
  5. Before you cut the lime in half, roll it on the counter with the palm of your hand to release more of its juices. Cut and squeeze one half over the green mango matchsticks.
  6. Optionally, thinly slice a jalapeño or serrano pepper and add a little for a flavor boost or a lot if you like it spicy.
  7. Mix the green mango, lime juice, sliced Jalapeño with some flaky sea salt, freshly cracked black pepper, a drizzle of olive oil and more lime juice to taste.
  8. Serve as a salad, as a delicious side dish for grilled steak or fish or as a topping for a sandwich. Or try it as an unusual dessert!

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