Shredded unripe mango tossed with dried shrimp, chile and lime, a tangy, sweet-spicy Malaysian salad bursting with fresh flavor.
Kerabu mangga makes use of unripe, sour green mango, its tartness playing perfectly against a dressing of lime, palm sugar and fish sauce, creating the balanced sweet-sour-salty-spicy profile Malaysian kerabu salads are known for. Toasted dried shrimp and crispy fried shallots scattered throughout add savory depth and crunch, while fresh chile provides real heat that's balanced rather than overwhelmed by the mango's tang. A refreshing side dish found across Malaysian tables, kerabu mangga's bright, punchy flavors make it an excellent counterpoint to richer, heavier dishes like rendang or curries served in the same meal.
Serves 4
Peel and julienne the green mango into thin, even strips.
Whisk lime juice, palm sugar and fish sauce together until the sugar dissolves.
Toss the julienned mango with the ground dried shrimp and sliced chiles.
Use genuinely unripe, firm green mango, not just underripe β its distinct tartness is essential to this salad's balance.
Pour the dressing over the salad and toss well.
Scatter fried shallots, cilantro and crushed peanuts over the top.
Serve immediately as a refreshing side.
Use genuinely green, unripe mango, not just underripe β its distinct sourness is what makes this salad's sweet-sour balance work.
Toast the dried shrimp briefly before grinding for the best flavor, since raw dried shrimp can taste flat.
Serve immediately after dressing, since the mango can release liquid and dilute the flavor if it sits too long.
A version with green papaya instead of mango is equally common and similarly tart.
Adding toasted coconut flakes gives extra texture and richness.
A vegetarian version omits the dried shrimp and fish sauce, using soy sauce instead.
Best eaten fresh; refrigerate leftovers up to 1 day, though the texture softens and the salad becomes more watery over time.
Kerabu salads are a defining feature of Malaysian cuisine, particularly in the northern states, their sweet-sour-spicy-salty balance reflecting the broader Southeast Asian tradition of building complex flavor through contrast rather than a single dominant taste.
Asian and international grocery stores carry unripe green mangoes, sometimes labeled specifically for this purpose; choose ones that are firm and green throughout.
Yes, omit the dried shrimp and fish sauce, using soy sauce and a bit of extra salt instead for the savory element.
The mango likely released liquid after sitting too long β serve immediately after dressing for the best texture.
Per serving (150g / 5.3 oz) Β· 4 servings total
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