Southeast Asian Chinese / Malaysian Chinese Recipe
Mango Salad
Mango salad on Malaysian or Southeast Asian Chinese menus is a crisp sweet-sour salad with green or semi-ripe mango, herbs, and a bright dressing.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Southeast Asian Chinese / Malaysian Chinese |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 2 green or semi-ripe mangoes, shredded
- 1 carrot, shredded
- Cilantro or mint
- 2 tablespoons lime juice
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon sugar
- Chile, optional
- Peanuts, optional
Method
- Shred mango and carrot.
- Mix lime juice, fish sauce or soy sauce, sugar, and chile.
- Toss mango and carrot with dressing.
- Add herbs.
- Top with peanuts if using.
- Serve immediately.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.