Grilled beef and mangosteen (or grape) salad with mint dressing, by Princess Jongjittanom Dissakul (ยำเนื้อย่างกับมังคุดหรือองุ่น; yam neuua yaang gap mangkhoot reuu angoon)

By: Hanuman
🔊 Listen to the Thai name pronunciation
grilled beef mangosteen salad

This grilled beef salad with luscious mangosteen (or grapes) is seasoned with a crisp, cooling dressing of fermented shrimp paste and mint. The mangosteen’s tropical character – a flavor redolent of many other fruits – dominates its fruity essence and is a perfect complement to both the grilled meat and the lingering, sour-salty-sweet, minty dressing. Furthermore, citrusy notes of thinly sliced lemongrass and kaffir lime leaves, coupled with richness of thickened coconut cream, unite the caramelized, meaty elements with the dish’s fruity spectrum.

this content is locked

Unlock exclusive content!

Log in now or become a valued subscriber 


Forgot password? 

Incorrect username or password.

New account

Incorrect username or password.

Older Siamese recipes frequently exploited ripe, unripe, or sun-dried mangosteen for its natural tones of fruitiness, along with its sweetness and sourness, to echo the flavor profile of savory dishes such as curries and salads. This salad was created by Princess Jongjittanom Dissakul (หม่อมเจ้าจงจิตรถนอม ดิศกุล แห่งวังวรดิศ), in the days before the Siamese revolution of 1932. Princess Jongjittanom supervised the kitchen of Bang Khun Phrom Palace and was closed to Queen Sukhumala Marasri and her daughter, Princess Sri Ratanakosindorn (สมเด็จพระปิตุจฉาเจ้าสุขุมาลมารศรี และ สมเด็จกรมหลวงศรีรัตนโกสินทร).

The use of mangosteen or grapes in cooking was perceptive – and also considered luxurious; many of today’s common fruits were difficult to obtain in the past and worth their weight in gold. But, in addition to their flavor, the inclusion of fruits in savory dishes offered a means of balancing hot and cold elements. For example, mangosteen and mint are used to offset the internal heat of the beef and fermented shrimp paste.

For the dressing, Princess Jongjittanom pounds fermented shrimp paste with garlic and a generous quantity of mint leaves.  While Thai cuisine is renowned for its abundance of fermented shrimp paste-based relishes, it is rare that the fermented shrimp paste will take on the flavor of an Indian mint chutney or a British-style mint sauce, both of which have complemented roasted meat for centuries. The dressing is seasoned sweet with granulated sugar and palm sugar, the latter of which imparts a nutty, honey-like richness and complexity that accenting the mangosteen’s fruitiness

grilled beef mangosteen salad
Grilled beef salad with mangosteen and mint dressing (ยำเนื้อย่างกับมังคุดหรือองุ่น)
This grilled beef salad with luscious mangosteen (or grapes) is seasoned with a crisp, cooling dressing of fermented shrimp paste and mint.
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 15 minutes
Cook Time 10 minutes
Course Salad
Cuisine Thai
Servings 4


  • 200 g beef (เนื้อวัว) grilled, and sliced into thin pieces
  • 8 mangosteen (มังคุด) / or
  • grapes (องุ่น)
  • 2 tablespoons salted thick coconut cream (หัวกะทิเข้มข้น)
  • 2 tablespoons lemongrass (ตะไคร้) sliced thinly
  • 1 tablespoon kaffir lime leaves (ใบมะกรูด) sliced into hair-thin juliennes
  • 1 tablespoon mint leaves (ใบสะระแหน่)
  • 2 teaspoons fresh red Thai bird’s eye chili (phrik kee noo) (พริกขี้หนููแดง) sliced thinly

For the dressing:

  • 3 cloves Thai garlic (กระเทียมไทย)
  • 1/3 cup mint leaves (ใบสะระแหน่)
  • 1/2 tablespoon fermented shrimp paste (kapi)(กะปิย่างไฟ) grilled
  • 2 tablespoons salted thick coconut cream (หัวกะทิเข้มข้น)
  • 1 teaspoon fish sauce (น้ำปลา)
  • 1/4 teaspoon sea salt (เกลือทะเล)
  • 1/2 tablespoon palm sugar (น้ำตาลมะพร้าว)
  • 1 teaspoon granulated sugar (น้ำตาลทราย)
  • 1 tablespoon lime juice (น้ำมะนาว)


  • salted thick coconut cream (หัวกะทิเข้มข้น)
  • kaffir lime leaves (ใบมะกรูด) sliced into hair-thin juliennes


Prepare the beef:

  • Roast the meat in a skillet over medium-high heat. Keep it at medium doneness.
  • Let the meat rest for at least 5 minutes before slicing it into thin, equal-sized pieces. Set aside.

Prepare the fruit:

  • Fill a large bowl with water, peel the mangosteens, and let them sit in the water until used. If you are using grapes instead of mangosteen, you don’t have to soak them in water, halve them and set aside.

Prepare the fermented shrimp paste and mint dressing:

  • Begin preparing the dressing in a mortar and pestle by pounding the garlic and the mint leaves into a fine paste before adding the kapi.
  • Pound the kapi, garlic and mint leaves into a fine paste.
  • Taste and season with salt and fish sauce. Once you are satisfied with the saltiness of the dressing, add the palm sugar and granulated sugar at the ratio indicated. Season to a sweet-salty flavor profile.
  • Add the salted thick coconut cream and mix well.
  • Season to a sour leading flavor profile using lime juice.
  • Add the chilies. Using the pestle, bruise them to release the desired spiciness.

Combine the salad:

  • Before serving, mix the sliced grilled beef with the fermented shrimp paste and mint dressing.
  • Add thinly sliced lemongrass, kaffir lime leaves sliced into hair-thin juliennes, hand-picked whole mint leaves, and thinly sliced fresh red Thai bird’s eye chilies.


  • Garnish with a drizzle of salted thick coconut cream, kaffir lime leaves and fresh mint leaves.
Keyword Thai salad (ยำ และ พล่า)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 40 Masterclasses, over 150 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Notify of



Would love your thoughts, please comment.x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!