Green Mango Salad with Seafood

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This Vietnamese Green Mango Salad with Seafood (Goi xoai xanh) is refreshing and delicious with contrasting flavors and textures complementing each other. It is also quick and simple to make.

a plate of Vietnamese green mango salad with seafood.

Green mango salad with its sourness and crunchiness is well-loved in Vietnam, especially in the Central and Southern regions. I believe you may also come across green mango salad in Thai cuisine.

I shared a simple Vietnamese green mango salad recipe with fried fish a while ago. Today, I will share another popular one, green mango salad with shrimp and squid. We call it gỏi xoài xanh hải sản in Vietnamese.

Ingredients

To make this Vietnamese seafood salad, you will need the following ingredients:

🦐 Seafood: I like to use shrimp and squid, but the dish will still be very tasty with just shrimp. If you use squid, you will need to slice into either bite-sized pieces, strips or thin rings.

a plate containing shrimp and squid

In the photo above, I score the squid and cut into small pieces. You can watch my video in the steamed squid recipe to see how to clean whole squid and score it.

🥭 Green mango: raw mango is the star of the salad together with the seafood. Make sure to choose unripe mangoes that are still very firm to the touch. Maybe not as hard as a rock since these can be too sour, but they should be very firm.

plates containing ingredients to make the salad

🌿 Other ingredients: these add-ins are quite typical in Vietnamese salads, such as rare beef in lime juice salad.

  • Veggies: I recommend adding carrot and onion for more colors and varieties.
  • Fresh herbs: you can use cilantro, spearmint and/or Thai basil. Red perilla leaves will also work, but they can be harder to find.
  • Toppings: you can add fried shallots and/or roasted peanuts for extra crunch and taste.
  • Dressing: you will need good quality fish sauce, sugar, and lime juice to make the dressing. Add several slices of bird’s eye chili if you prefer some kick.

In Vietnam, green mango salad with seafood is usually served with some crispy shrimp crackers on the side. You can find them at Asian grocery stores, but it’s fine to omit them.

How to Make Vietnamese Green Mango Salad

It is quite quick and simple to make this raw mango salad. This section will provide you with an overview and step-by-step images of the process.

1. Prepare the mango and veggies: you will need to julienne the green mango and carrot.

julienne mango on a cutting board
Julienne carrot on a cutting board.

Also, slice the onion thinly. I recommend soaking the onion slices in a diluted vinegar mixture to reduce their rawness.

Julienne onion on a cutting board

2. Poach the seafood: bring plenty of water to a boil and poach the shrimp and squid just until they are cooked through. Don’t overcook, or they will become dry and tough.

poach seafood in a pot

3. Assemble the salad: mix all ingredients for the dressing. Then add all the veggies, herbs, and seafood to a large bowl. Drizzle the dressing and give everything a toss. 

a mixing bowl with green mango, carrot, onion, shrimp and squid

Transfer the salad to serving plates, and now you can sprinkle roasted peanuts and fried shallots on top. You can serve it as part of a meal, or just enjoy it on its own.

a plate of green mango salad with dressing on the side.

How to Make Ahead

You can poach the seafood and slice the mango and other veggies up to one day in advance. Store the seafood and veggies separately in airtight containers in the fridge. The dressing can also be prepared ahead and stored separately. When you are ready to serve the dish, toss everything together.

Here are more filling salad recipes to try:

⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on FacebookYoutubePinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.

a plate of Vietnamese green mango salad with seafood.

Vietnamese Green Mango Salad with Seafood (Goi Xoai Xanh)

This Vietnamese Green Mango Salad with Seafood is refreshing and delicious with contrasting flavors and textures complementing each other. It is also quick and simple to make.
Author: Sophie
5 from 1 vote
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 3 people

Ingredients
 

  • 1/4 cup thinly sliced yellow onions (45g)
  • 1/4 cup water
  • 2 teaspoons rice vinegar
  • 5.5 oz cleaned and gutted squid (155g)
  • 5.5 oz raw shrimp with heads and shells intact (or about 4 oz/115g peeled raw shrimps)
  • 2 tablespoons fish sauce
  • 2 tablespoons granulated sugar
  • 1 teaspoon lime juice
  • several slices of bird's-eye chili (optional)
  • 1 green mango, peeled and julienned (about 14 oz/390g whole mango, or 2 cups/9 oz/250g julienned mango)
  • 1/3 cup julienned carrots (40g)
  • 4-5 cilantro sprigs, roughly chopped (about 20g)
  • 4-5 sprigs of spearmint or Thai basil, roughly chopped (about 20g)
  • 1 tablespoon shallot oil or extra virgin olive oil (see Notes for more details)
  • 2 tablespoons roasted peanuts
  • 2 tablespoons fried shallots

Instructions
 

  • Place onion slices in a small bowl and add 3-4 tablespoons of water (enough to roughly cover the onion) and rice vinegar. Set aside for about 10-15 minutes while preparing other ingredients. Give it a quick rinse with water before using.
  • Slice squid into either bite-sized pieces, strips or thin rings.
  • Bring a large pot with plenty of water to a boil. Then add the shrimps and poach for about 1-1½ minutes (depending on their size) if they are still in their shells or under a minute if they are already peeled. Transfer to a bowl with cold water to stop the cooking process. Peel off the shells once they are cool enough to handle.
  • Let the water come back to a boil, and then add the squid slices. Poach for about 45-60 seconds (depending on the thickness) or until just cooked through. Transfer to a bowl with cold water to stop the cooking process.
  • Add fish sauce and sugar to a small bowl. Stir well to combine or place the bowl in the microwave and microwave for about 30 seconds to fully dissolve the sugar. The mixture will be slightly thick. Add the lime juice and bird's-eye chili (if using).
  • To a large mixing bowl, add julienned green mango, carrot, onion, shrimp, squid, cilantro and mint (or Thai basil). Drizzle the dressing and shallot oil, then give everything a toss.
  • Transfer to serving plates and sprinkle roasted peanuts and fried shallots generously on top. Serve right away.

Notes

Choose unripe mangoes that are still very firm to the touch. You shouldn’t use the ones that are hard as a rock though since they can be too sour.
If you don’t like squid, you can use more shrimps instead. This green mango salad with just shrimp will still be delicious.
If your squid hasn’t been gutted and cleaned, you can watch the video in my steamed squid recipe to see how to do it. I usually like to score the squid before cutting into small slices if I have time, but you can also cut into strips or rings.
The dressing for this salad is slightly thick and quite strong in terms of flavors. Don’t dilute it water or you may end up with a watery salad.
I sometimes make the fried shallots at home. It requires slicing shallots thinly and frying over medium heat for 8-10 minutes. Drain the fried shallots and the drained oil is the shallot oil which can be added to this salad. It’s fine to use extra virgin olive oil instead, and feel free to use store-bought fried shallots or omit it.
In Vietnam, restaurants often serve this green mango salad with some shrimp crackers (phồng tôm) on the side. You can find dried shrimp crackers at Asian grocery stores and deep fry them at home. However, feel free to omit it. I’m also happy with adding just roasted peanuts when I don’t have time for frying shallots or shrimp crackers.

Nutrition

Calories: 266kcal | Carbohydrates: 26g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1070mg | Potassium: 572mg | Fiber: 3g | Sugar: 20g | Vitamin A: 3351IU | Vitamin C: 31mg | Calcium: 83mg | Iron: 1mg
Course: Appetizers and Side dishes
Cuisine: Vietnamese
Keyword: raw mango salad, Vietnamese green mango salad
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