Green Mango Salad with Seafood

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.

Recipe by: Sophie | Delightful Plate, Asian Flavors and Beyond


  • 1/4 cup thinly sliced yellow onions (45g)
  • 1/4 cup water
  • 2 teaspoons rice vinegar
  • 5.5 oz Portico® Imperial Calamari Tubes – SUPC: 3985015
  • 5.5 oz Portico® Classic Shrimp, White P&D Tail-off 31/40 – SUPC: 7952468
  • 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


  1. 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.
  2. Slice squid into either bite-sized pieces, strips or thin rings.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Transfer to serving plates and sprinkle roasted peanuts and fried shallots generously on top. Serve right away.


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.

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.