Crab and Mango Salad

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 0 mins

Enjoy this refreshing Thai-style salad as a side salad or a light main course.

If available, use the more aromatic Thai purple basil.


1 large ripe mango, peeled
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
2 tablespoons sugar
1/8 teaspoon red pepper flakes
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 cup fresh jumbo lump crabmeat, shell pieces removed
1/2 cup coconut milk
3 tablespoons flaked coconut


  1. Thinly slice mango lengthwise from each side of the pit into 8 thin slices. Cut 8 circles using a 3-inch round cookie cutter. Finely dice remaining mango.
  2. Stir together lime juice, fish sauce and sugar in a small bowl; stir until sugar dissolves. Add red pepper flakes, onion and herbs. Stir in diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate 30 minutes.
  3. To arrange salad, place 2 slices mango on each plate. Spoon crab mixture on top.

Recipe by Chef Allen Susser, courtesy of the National Mango Board



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