Thai Mango Salad

This delightful Thai mango salad combines the fresh tartness from green mangoes with the umami of fish sauce, the zing of lime juice and the crunch of peanuts and fried shallots. It is the perfect dish that celebrates a harmonious blend of refreshing combinations that just screams summer.

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Salad, Side Dish, Snack

Cuisine Thai

Keyword Asian mango salad, green mango salad, green mango salad recipe, how to make Thai mango salad, Mango salad, mango salad dressing, mango salad recipe, Thai green mango salad, Thai mango salad, Thai mango salad recipe

Prep Time 20

Total Time 20

Servings servings

Calories 113kcal

Author Megan

Equipment

Ingredients

Dressing

3 tablespoon fresh lime juice
2 tablespoon fish sauce
1 tablespoon brown sugar packed
1 tablespoon Thai sweet chili sauce
1 red Thai chilli pepper chopped (optional for spice)

Green Mango Salad

2 medium unripe green mango peeled
1 red bell pepper thinly sliced
1 cucumber cut into matchsticks
½ red onion thinly sliced
½ cup cilantro chopped
¼ cup mint chopped

Garnish

¼ cup roasted peanuts crushed
fried shallots optional

Instructions

Mix the dressing. In a small mixing bowl, add the lime juice, fish sauce, brown sugar, sweet chili sauce and chopped Thai chili. Mix until combined and the sugar has dissolved.
Prepare the mango. Peel the mango and grate them into thin strips using a vegetable grater or finely chop the mango into thin slices.
Mix the mango salad. In a large mixing bowl, mix the prepared mango, sliced bell pepper, sliced cucumber, sliced red onion, chopped cilantro, and chopped mint and toss until evenly mixed. Set aside.
Toss together. Add the dressing into the bowl and toss to combine.
Serve. Garnish with fried shallots and crushed peanuts and enjoy!

Video

Notes

Choose the right mangoes. Look for green, unripe mangoes that are firm and will be slightly sour. The softer the mango the sweeter it will be. I like choosing firm green mangoes that have a small red patch on them so they are tart without being overly sour.
Cut the mangoes and vegetables evenly. Use a vegetable grater, a mandolin for even thickness, and a knife or simply just a knife to cut the mangos into small thin strips. Cutting the ingredients into even uniform strips ensures that they are evenly coated with the mango salad dressing.
Adjust the mango salad dressing to your taste. The dressing is the secret to the flavor profile of the Asian mango salad. Taste it with one mango slice before adding it to the rest of your salad. If you want more tang, add more lime juice. If you want it to be sweeter, add more sugar and Thai chili sauce. If you want it to be spicier, add another chopped Thai chili.
Don’t forget the garnish. Before serving, don’t forget to add the chopped peanuts and fried shallots for that extra savory crunch!
Storage Instructions: This Thai mango salad recipe is best served fresh immediately after preparation. However, you can store the salad in an airtight container in the refrigerator for up to 1 day. If possible, store the mango salad dressing separately from the salad to prevent the salad from becoming soggy and maintaining its crispiness.

Nutrition