Mango salad

We learned how to make this Vietnamese mango salad in Hoi An. Perfect for the summer.

Mango salad


  • 2 mangos (not fully ripe, the flesh should still be solid so that it can be grated)
  • 1 small carrot
  • 1 onion, cut in half and sliced
  • 10 shrimps
  • 4 cloves of garlic

For seasoning:

  • lime juice
  • soy sauce
  • a handful of mint leaves
  • sugar
  • pepper
  • mushroom powder or chicken stock powder
  • crushed peanuts
  • crispy onion


  1. Peel the mango, and grate it into a large mixing bowl. Grate and add the carrot (for color).
  2. Add 1 teaspoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of mushroom powder/chicken stock powder, 1/2 teaspoon of pepper.
  3. Finely chop the garlic, peel the shrimp. Sautée shrimp and garlic in olive oil until browned.
  4. Add onion, shrimp and mint leaves. Add 2 teaspoons of lime juice and 1½ tablespoons of soy sauce. Mix well.
  5. For serving, pick the shrimp out of the salad and arrange around the edges of a large plate. Put the salad in the middle. Sprinkle crushed peanuts and crispy onions on top.