Mango & Coriander Spicy Kerabu Salad

This refreshing salad is based on the Thai Som Tum Mamuang (Thai Green Mango Salad) and the very much-loved Kerabu Mangga recipe that Makmah makes. I love mangoes, but the quality of mangoes I can find here in Greece at times disappoint me. They ripen into hard, sour fruits and I find that they are perfect for savoury salads like this kerabu or made into purée/sauce (to be eaten with ice cream, yum!)

I also love coriander (cilantro). They go really well with this salad, with the kaffir lime leaves and juice, peanuts, fish sauce and kerisik makes this into a very fragrant and appetizing salad. Different brands of fish sauce have different levels of saltiness, so vary accordingly. Be safe, use 1 tbsp first, taste and add more fish sauce/soy sauce if you think it needs more.


Ingredients: (Serves 2 – 4 people)

1 mango, sliced/shredded into match sticks like above.
2-3 sprigs of spring onions, sliced thinly.
A handful of peanuts, crushed into pieces.
A handful of coriander, sliced thinly.
4-5 slices of kaffir lime leaves, sliced into thin shreds.
1 tbsp of kerisik
Juice from 1 lime.
1 – 2 tbsps of fish sauce
1 tbsp of light low-sodium soy sauce
1 tsp of sambal paste


  1. In a big mixing bowl add the mango, spring onions, coriander, lime leaves and kerisik. Save a tablespoon or 2 of the peanuts, and add the rest to the mix.
  2. In a small bowl, mix the fish sauce, soy sauce, sambal paste and lime juice and whisk till smooth.
  3. Add the dressing to the salad, and mix thoroughly. Taste, and season with more fish sauce/soy sauce if required.
  4. Before serving, garnish with the leftover peanuts.

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