Vietnamese mango salad with crispy fried garlic and wontons

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Vietnamese mango salad with crispy fried garlic  and wontons

Suitable for vegans
Category Main course
Serves 4
Preparation 20 mins
Cooking 5 mins

Rating: Rated 0 / 5 (0 ratings)

A light and summery dish, perfect for hot days. It is important to use under-ripe mangoes here to create the julienne strips – make sure the fruit you choose is very firm to touch.


  • 3 spring onions, sliced into julienne
  • 4 cloves garlic, finely sliced
  • 2 under-ripe mangoes, peeled and stoned
  • 30g mint, leaves picked
  • 2 tbsp crispy fried shallots (available from most big supermarkets)
  • 50g toasted peanuts, roughly chopped
  • For the dressing: 1 small clove garlic, peeled
  • 1 small red chilli, deseeded if desired
  • juice of 2 limes
  • generous pinch of salt
  • 3–5 tbsp groundnut oil
  • 8 wonton sheets
  • 125g bean sprouts
  • 30g coriander, leaves picked
  • 2 tsp white or black sesame seeds
  • 1 red chilli, finely sliced
  • 10g ginger, peeled
  • 1 tbsp caster sugar
  • 1½ tbsp light soy sauce or tamari


Stage 1

Place the spring onions in a bowl of iced water. This crisps them and makes them curl up beautifully.

Stage 2

Heat the oil in a saucepan and, when hot, fry the sliced garlic until golden and crispy. Remove and place onto a sheet of paper towel to drain. Reheat the oil again, and fry the wontons. They will puff up and brown quite quickly. Place onto some paper towel to drain.

Stage 3

Using a mandolin, finely shred the mango. If you don't have a mandolin, slice and julienne the mango by hand so that you have nice long strips of fruit.

Stage 4

To make the dressing, pound the garlic, ginger, chilli and sugar in a pestle and mortar until you have a smooth paste. Add the lime juice and soy sauce or tamari, mix and season. Set aside.

Stage 5

To make the salad, place the mango, bean sprouts, mint and coriander in a big bowl and toss with the dressing. Garnish with the spring onion, crispy fried shallots, sesame seeds, toasted peanuts, chilli and the crispy garlic. You can crumble the wontons all over the salad to give added texture, or serve alongside, if you prefer.


Vietnamese mango salad with crispy fried garlic  and wontons


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 394g
  • Fat: 22g
  • Saturated fat: 5g
  • Protein: 8g
  • Carbohydrates: 38g
  • Sugars: 20g
  • Fibre: 6g
  • Salt: 1.87g

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