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5 from 5 votes

Vietnamese Mango Salad w/ Shrimp (Goi Xoai)

Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Appetizer
Cuisine: Vietnamese
Keyword: Mango salad, Vietnamese mango salad, Vietnamese salad
Calories: 1084kcal
Author: Hungry Huy


  • 1 large unripened mango about 1.5 pounds with the seed, julienned
  • 1 carrot mainly for color, julienned
  • 1 cup daikon julienned
  • 1 cucumber seeded and julienned
  • 1/2 pound medium shrimp 31/35 or 36/40 size
  • red onion raw and thinly sliced (optional)

Herbs & Garnish (all optional)

  • shrimp chips
  • deep fried shallots
  • roasted peanuts crushed
  • mint thai basil, cilantro, stems removed and roughly chopped


  • 1/3 cup sugar
  • 1/3 cup fish sauce
  • 1/3 cup lime juice
  • 1/2 cup water
  • sliced Thai chiles

Tools used


Prepare the mango and veggies

  • Peel mangoes and veggies.
  • Remove seeds from cucumber and mango, then julienne everything.

Make a quick pickle

  • If you don't already have pickled daikon and carrots ready, make a quick pickle. Mix equal parts water, vinegar, and sugar in a large bowl, enough to cover the veggies.
  • Add carrots and daikon to the bowl for 40 minutes.
  • Add cucumbers to the bowl for the last 20 minutes. Drain when ready to mix the salad.

Prepare the shrimp

  • Defrost frozen shrimp in water, dry, then devein
  • Bring a pot of water with 1 tsp salt to a boil on high heat.
  • Add shrimp until they turn slightly pink, then drain and put over ice to prevent it from cooking further. Remove shrimp shells and tails.

Toss & garnish

  • Mix ingredients for the salad dressing.
  • Mix all ingredients, add dressing to taste, and serve and enjoy immediately.


Calories: 1084kcal | Carbohydrates: 210g | Protein: 56g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 573mg | Sodium: 9121mg | Potassium: 1713mg | Fiber: 12g | Sugar: 121g | Vitamin A: 12646IU | Vitamin C: 148mg | Calcium: 538mg | Iron: 8mg