Appetizer: Thailand – แกงส้มมะม่วง ▶ Kaeng Som Ma-Muang (Sour Green Mango Curry)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
0 min
Additional
10 min
Total
20 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 small firm green mangoes, peeled and julienned (about 3 cups (450 g)) 1 small Persian cucumber, seeded and julienned 1 small shallot, thinly sliced 1 / 2 cup (120 ml) fresh mint leaves, torn (about 0.53 oz (15 g)) 1 / 2 cup (120 ml) fresh cilantro leaves, roughly chopped (about 0.53 oz (15 g)) 1 / 3 cup (80 ml) roasted unsalted cashews, roughly chopped (about 1 7/16 oz (40 g)) 2 tbsp (30 ml) toasted unsweetened coconut flakes (about 1/2 oz (14 g)) 12 small butter lettuce or baby gem leaves, separated 2 tbsp (30 ml) fish sauce (2 tbsp (30 ml)) 2 tbsp (30 ml) fresh lime juice (2 tbsp (30 ml)) 1 tbsp (15 ml) palm sugar or light brown sugar, packed (0.42 oz (12 g)) 1 tsp (5 ml) rice vinegar (1 tsp (5 ml)) (optional) 1 small red Thai chili, thinly sliced (or 1 / 2 tsp (2.5 ml) red pepper flakes) Lime wedges, for serving (optional)
Show original ingredient measurements
2 small firm green mangoes, peeled and julienned (about 3 cups / 450 g) 1 small Persian cucumber, seeded and julienned 1 small shallot, thinly sliced 1 / 2 cup fresh mint leaves, torn (about 15 g) 1 / 2 cup fresh cilantro leaves, roughly chopped (about 15 g) 1 / 3 cup roasted unsalted cashews, roughly chopped (about 40 g) 2 tbsp toasted unsweetened coconut flakes (about 14 g) 12 small butter lettuce or baby gem leaves, separated 2 tbsp fish sauce (30 ml) 2 tbsp fresh lime juice (30 ml) 1 tbsp palm sugar or light brown sugar, packed (12 g) 1 tsp rice vinegar (5 ml) (optional) 1 small red Thai chili, thinly sliced (or 1 / 2 tsp red pepper flakes) Lime wedges, for serving (optional)
Instructions
Whisk fish sauce, lime juice, sugar, rice vinegar, and chili in a small bowl until the sugar dissolves. In a large bowl, combine green mango, cucumber, and shallot. Pour the dressing over and toss to coat. Rest 5–10 minutes to lightly soften and season. Fold in mint, cilantro, and half of the cashews and coconut. Arrange lettuce leaves on a platter. Fill each leaf with the mango salad and sprinkle with the remaining cashews and coconut. Serve immediately with lime wedges, if desired.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 165 kcal
Carbohydrates: 29.3 g
Protein: 4 g
Fat: 5.3 g
Saturated fat: 1.1 g
Fiber: 3.2 g
Sodium: 716 mg
Potassium: 485 mg
Calcium: 48 mg
Iron: 1.77 mg
Vitamin A: 91 µg RAE
Vitamin C: 63.5 mg
Generated: 2026-11-06T05:00:47+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.