This green mango salad is one of those snacks I grew up eating. My mom used to make it for us on weekends: underripe mango cut into sticks or cubes, tossed with lime juice, serrano chile, onion, and a pinch of salt. That was it. Four ingredients and we’d eat the whole bowl before lunch.
In Mexico, we call it mango verde and it’s one of the most common street snacks. You’ll find it at fruit stands with chile powder and chamoy, but at home we always ate it just like this: simple, crunchy, sour, and a little spicy. If you’ve never tried an underripe mango, you’re in for a surprise. It’s firm, tart, and completely different from a ripe one.
What is green mango?
Green mango (mango verde) is not a special variety of mango. It’s simply an underripe mango, picked or used before it ripens and softens. The flesh is firm, crunchy, and sour instead of sweet. Eating underripe mango is common in Mexico, across Latin America, India, Malaysia, and Thailand.
You can use any variety of mango while it’s still green and hard. Tommy Atkins are easy to find year round, but Manila or Ataulfo work too when they’re firm.
Ingredients
- Green (underripe) mango: firm and sour. You want it hard enough that it crunches when you bite it.
- Serrano chile: chopped. For less heat, use jalapeño or remove the seeds.
- Onion: finely chopped. White or red onion both work.
- Lime juice: freshly squeezed. This is what ties everything together.
- Salt: a pinch to bring out the flavors.
How to cut green mango
The easiest way to peel a green mango is with a vegetable peeler. Since the mango is firm, it peels quickly and cleanly.
- For a salad: cut the mango in julienne (thin sticks). It looks prettier and mixes well with the other ingredients.
- For a snack: cut it in large cubes so you can eat it with your hands or with a toothpick.
- Shredded: if the mango is really green and very firm, you can grate it on a box grater for a different texture.
How to make green mango salad
- Soak the onion. In a small bowl, mix the chopped onion with the lime juice and let it sit while you prep the mango. This takes the edge off the raw onion.
- Cut the mango. Peel and slice or dice the mango however you prefer.
- Toss everything together. Add the onion with the lime juice, the chopped serrano chile, and a pinch of salt to the mango. Mix well.
- Taste and adjust. You might want more lime, more salt, or more chile. It should taste sour, a little salty, and a little spicy.
Other ways to eat green mango
- Mango verde con chile: sliced green mango with hot sauce, ground chile powder, or chile ancho and a pinch of salt. This is how you find it at fruit stands in Mexico.
- Mango verde con sal: just green mango with salt and a squeeze of lime. The simplest version and still delicious.
- With chamoy: drizzle chamoy sauce over sliced green mango for a sweet, sour, spicy snack.
- In a fruit bowl: mix it with jicama, cucumber, and orange segments with lime and chile. A classic Mexican fruit snack.
Tips
- The mango has to be green and firm. If it gives when you press it, it’s too ripe for this salad. You want it hard and sour.
- Soak the onion in the lime juice first. It mellows the raw bite and makes the salad better.
- Add the chile gradually. Serrano is spicy. Start with half and add more after tasting.
- Eat it right away. This salad is best fresh. The mango starts to soften after a few hours in the lime juice.
How to store
This salad is best eaten the same day. You can keep it in the fridge for a few hours, but the lime juice will start to soften the mango over time. If you want to prep ahead, cut the mango and store it separately, then toss everything together right before serving.
More Mexican snacks and salads
Frequently Asked Questions
Green Mango Salad (Ensalada de Mango Verde)
Equipment
- vegetable peeler
- Cutting board and knife
Ingredients
- 2 underripe green mangoes, peeled
- 1 serrano chile chopped
- 2 tablespoons white or red onion finely chopped
- Juice of 1 lime about 2 tablespoons
- Sea salt to taste
Instructions
- In a small bowl, combine the chopped onion with the lime juice and let it sit while you prep the mango.
- Peel the mangoes with a vegetable peeler. Cut into julienne, cubes, or shreds depending on how you want to serve it.
- Add the onion with the lime juice, the chopped serrano chile, and a pinch of salt to the mango. Toss well.
- Taste and adjust salt, lime, or chile as needed.
Notes
- The mango must be green and very firm. If it gives when you press it, it’s too ripe.
- Soak the onion in lime juice first to mellow the raw bite.
- Use jalapeño instead of serrano for less heat, or remove the seeds.
- Best eaten right away. The lime juice softens the mango over time.
- Tommy Atkins, Manila, and Ataulfo mangoes all work when they’re green and hard.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
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