Angkor Wat

Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Nhoam Svai Kchey
Green Mango Salad

Nhoam Svai Kchey
Greem Mango Salad

This dish marries well with fried/grilled fish, meat or seafood. Green mango salad is one of the Khmers’ favourite side dishes. As it is a seasonal fruit, every year we wait with great excitement for the green mango season to arrive. In addition to using the fruit as a side dish, we enjoy eating it with salt and crushed chillies as a snack … yum!

Svai Kchey
Green Mangoes

Did you know …
Mango is very alkaline as well as a great source of anti-oxidants and vitamin A which promotes good eyesight; prevents night blindness and dry eyes; and improves memory. 

Like green papaya and pineapple, green or ripe mangoes are very good tenderising agents.




Serves 4 


Green mango1 1, peeled and finely shredded into matchstick size - 2 cups
Shallots 2, peeled and thinly sliced
Spring onions (scallions) 3 stems, finely sliced crosswise
Mint leaves, a handful

Lime/lemon juice 1 Tbsp
Fish sauce2
1 Tbsp
Sugar 2 tsp or more to taste
Salt 1 tsp
Small red chillies 2, sliced into rings (deseeded for a less spicy taste)


1 - In a bowl, mix lime juice, fish sauce, sugar and salt; stir until sugar has dissolved.  Add the chilli rings, and set aside. This can be kept for a few days in the refrigerator. 

2 - Just before serving, in a bowl add the shredded green mango, shallots, spring onion (scallions) and mint leaves. Then sprinkle with the sauce and mix well. Adjust seasonning. Serve as an accompaniment to grilled / fried meat, fish, or seafood. 

1  When using a fresh raw green mango, after peeling it, care should be taken to thoroughly wash the fruit to get rid of its sap as it may cause mouth and throat irritation.

2  If vegetarian, use soy sauce instead.