Equipment
Ingredients
Dressing
- 45 ml lime juice, freshly squeezed
- 30 ml fish sauce
- 15 g palm sugar, finely chopped or grated
- garlic, minced
- bird's eye chili, thinly sliced
Salad Base
- ripe mangoes, peeled and cut into bite-sized cubes
- avocados, peeled, pitted, and cubed
- 50 g red onion, thinly sliced
- 15 g fresh mint, leaves roughly torn
- 15 g fresh cilantro, leaves and tender stems roughly chopped
Garnish
- 30 g roasted peanuts, coarsely crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 223 kcal
- Protein
- 5 g
- Carbohydrates
- 29 g
- Fat
- 12 g
- Fiber
- 7 g
- Sugar
- 20 g
- Sodium
- 598 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 709 mg
- Calcium
- 55 mg
- Iron
- 1.4 mg
- Magnesium
- 88 mg
- Phosphorus
- 138 mg
- Zinc
- 1.1 mg
- Vitamin A
- 80 mcg
- Vitamin C
- 57 mg
- Vitamin E
- 3.0 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.10 mg
- Niacin
- 1.5 mg
- Folate
- 83 mcg
- Water
- 177 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the lime juice, fish sauce, palm sugar, minced garlic, and sliced bird's eye chilies. Whisk vigorously until the sugar is completely dissolved.
Place the cubed mango and thinly sliced red onion in a large mixing bowl. Pour half of the prepared dressing over the fruit and onion, tossing gently. Let the mixture sit for 5 minutes to allow the onion to soften and lightly pickle.
Add the cubed avocado, torn mint, and chopped cilantro to the large mixing bowl with the mangoes. Drizzle the remaining dressing evenly over the top.
Using a large spoon or spatula, fold the ingredients together very delicately. Use broad, sweeping motions from the bottom of the bowl to avoid crushing the avocado cubes into mush.
Transfer the salad to a serving platter. Scatter the coarsely crushed roasted peanuts over the top and serve immediately while the herbs are vibrant and the avocado is firm.
Chef's Notes
- Choose mangoes that give slightly to gentle pressure but are not completely soft. Varieties like Kent, Keitt, or Tommy Atkins hold their shape wonderfully in tossed salads.
- To easily cut the avocado uniformly, halve it, remove the pit, and score the flesh into a grid pattern with the tip of your knife without piercing the skin. Then, simply scoop out the perfect cubes with a large spoon.
- The dressing relies on the classic Southeast Asian flavor pillars: sour, salty, sweet, and spicy. Always taste your lime juice first, as natural acidity varies greatly, and adjust the sugar or fish sauce to achieve a harmonious balance.
- If preparing ahead for a dinner party, keep the mango-onion mixture, the whole avocado, the dressing, and the herbs in separate containers. Combine and fold them together right as your guests are sitting down to eat.
Storage
Refrigerator: 4 hours — Avocado will begin to oxidize and brown quickly. Best consumed immediately after making.
Troubleshooting
The avocado has turned into mush, creating a cloudy, thick dressing.
Cause: The avocado was overripe or the salad was mixed too aggressively.
Fix: Cannot be fixed as a salad, but can be repurposed and served as a chunky, tropical guacamole with tortilla chips.
Prevention: Select avocados that are ripe but still firm to the touch, and fold them into the salad at the very end with minimal agitation.
The dressing tastes overly sour or intensely salty.
Cause: Varying acidity levels in fresh limes or using a very concentrated brand of fish sauce.
Fix: Stir in an additional 5 to 10 grams of palm sugar or a splash of water to mellow the sharp flavors.
Prevention: Taste the dressing before adding it to the salad, keeping in mind that the sweet mango will balance some of the intensity.
Cultural Context
This dish is inspired by traditional Vietnamese Goi, which are salads typically constructed around the tart crunch of unripe fruits like green papaya or green mango. By substituting ripe mango and buttery avocado, this variation leans into a softer, sweeter profile while maintaining the iconic, vibrant nuoc cham style dressing that heavily characterizes the region's cuisine.
