Som Tam Mamuang, anyone?
For the uninitiated, that refers to salad made using unripe mango, in the Thai style. As Thai cuisine generally is, this salad too is a beautiful blend of flavours and interesting textures. I absolutely adore its sweet and sour and spicy taste, and simply have to make it every summer when raw mangoes are in season.
This salad is a real treat to the tastebuds, the sort of thing that would wake them up from a reverie. And yet, it is a very simple dish to prepare, the putting together of which does not take more than 20 minutes.
What goes into my version of Som Tam Mamuang
I got acquainted with Som Tam Mamuang on our holidays in Thailand. After long and tiring days spent exploring, we would often make a meal of a flavourful salad such as this one. I have seen this being prepared over and over again, and have realised that there are so many little variations to it, though the basic ingredients remain more or less the same. This here is my version of Som Tam Mamuang, the way my family prefers it.
Like I was saying earlier, the major ingredient in Som Tam Mamuang is raw mango, which is also referred to as green or unripe mango. While some people include prawns or shrimp in the salad, I have used onion here.
I have used honey to sweeten the salad. The spiciness comes from green chillies and the bit of ginger I have added in. You could use a dash of red chilli powder instead, too.
Like many dishes from the Thai cuisine, this salad too contains roasted and crushed peanuts and coriander. However, I have done away with the soya sauce that is quite commonly used in Som Tam Mamuang.
How I spiralised the raw mango for this salad
I made long spirals of the raw mango, to make the salad interesting to eat. This I achieved thanks to my Messermeister julienne peeler, part of a kitchen set my brother-in-law gifted me years ago, and which I have been using for ages now. These are some real good knives and peelers, definitely worth investing in. (Not sponsored!)
So, all I had to do was peel the raw mango and then run the Messermeister julienne peeler over it to create these long, spaghetti-like spirals. They surely added to the appeal of the salad! 🙂
It’s raining summer salads in the Shhhh Cooking Secretly Challenge group!
If you have been reading my blog regularly, I am sure you would have seen my posts for the Shhhh Cooking Secretly Challenge. This is a group of food bloggers who cook based on a pre-determined theme every month. The bloggers are divided into pairs every month. Every pair exchanges two secret ingredients which are then used to cook for the month’s theme. The others then try and guess the secret ingredients that have been used by each pair. It’s super fun!
The theme for the Shhhh Cooking Secretly Challenge this month is ‘Summer Salads’. My partner for the month was Preethi, author of the wonderful blog Preethi’s Cuisine. She gave me the two secret ingredients of ‘onion’ and ‘honey’, which fit right into this family favourite Som Tam Mamuang I wanted to showcase.
The theme for the month was suggested by the very talented Kalyani, author of Sizzling Tastebuds. Check out the interesting Warm Barley Summer Salad she whipped up recently! Coincidentally, I gave Preethi the secret ingredients of ‘barley’ and ‘lemon juice’, and she went on to prepare this beauty!
Other Thai recipes on my blog
You might want to check out the other Thai recipes on my blog, too. There’s:
Som Tam Mamuang or Thai Raw Mango Salad recipe
Here is how I make it.
Ingredients (serves 2):
1 medium-sized raw mango
1 small onion
2 green chillies
A 1/2-inch piece of ginger
1/4 cup peanuts
Salt, to taste
2 tablespoons honey or to taste
- 1 tablespoon finely chopped fresh coriander
- In a heavy-bottomed pan, dry roast the peanuts on medium flame till they get crisp. Take care to ensure that they do not burn. Transfer to a plate and allow them to cool down fully.
- In the meantime, peel the raw mango and julienne it. You can either use a julienne peeler like I did or chop it into thin matchsticks. Transfer the raw mango juliennes to a large mixing bowl.
- Peel the ginger and chop it really fine. Similarly, chop the green chillies really fine too. Add the chopped ginger and green chillies to the mixing bowl too.
- Chop the onion finely. Add to the mixing bowl.
- Add in salt and honey.
- When the roasted peanuts have completely cooled down, coarsely crush them in a small mixer jar. Add this to the mixing bowl too, along with the finely chopped coriander.
- Mix up all the ingredients together. Serve immediately.
Tips & Tricks
1. Choose a raw mango that is nice and firm and not overly sour. I have used a Totapuri mango here.
2. Adjust the quantity of honey, green chillies and salt as per personal taste preferences.
3. Do not crush the peanuts to a powder. They need to be just coarsely crushed. You can use a mortar and pestle to crush them too.
4. You can skip the onion if you do not prefer to use it.
5. Make sure the ginger and green chillies are chopped really fine.
6. For a vegan version of the salad, you can substitute the honey with jaggery powder, cane sugar or raw brown sugar.
7. This recipe is completely vegetarian and gluten-free.
8. Don’t let the salad sit around for too long after mixing it up. Serve it immediately after making. Alternatively, you could keep the ingredients ready and mix up the salad just before serving it.
Did you like this recipe? Do tell me, in your comments!