Vietnamese Mango Salad

This light and refreshing salad showcases the mango and along side the fresh cucumber it's the perfect addition to any summer menu. I made this multiple times over Christmas and both times it was a hit...except with Dad, who has a giant aversion to cucumbers - can't please everyone. 


  • You can make this nut free by simply topping with roasted sunflower and pepita seeds instead of the peanuts. 
  • If gluten is not an issue you can swap out the tamari for regular soy-sauce.


  • 2 mangoes
  • 2 Lebanese cucumbers
  • 2 cups of spinach
  • 1 cup of green beans
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup Vietnamese mint


  • 1 tsp rice malt syrup (or sweeter of choice)
  • 1 tbsp rice wine vinegar
  • 1 tbsp tamari
  • 1 tsp sesame oil


  1. Cut the mangoes into thin slices, de-seed the cucumber and julienne.
  2. Cut the ends off the green beans and cut into thirds. Add the beans and the sesame seeds into a frying pan with the sesame oil and sauté on a medium heat for 10 minutes or until cooked.
  3. Prepare your dressing while the beans cook. Simply add all ingredients together and stir well.
  4. Toss mango, cucumber, green beans, spinach and dressing together in bowl.
  5. Serve with Vietnamese mint and peanuts.

Serves 4-6 as a side

If you make this I would love to know about it! Please share your recreations on instagram and tag me: @emillysonsie #emillysonsie