🥭🌶️ Thai Mango Salad (Refreshing, Tangy, & Addictive!)
A crisp, colorful, and flavor-packed Thai Mango Salad that hits all the right notes — sweet, sour, salty, and spicy! This refreshing salad is made with unripe green mangoes, crunchy vegetables, herbs, and a zesty dressing. Perfect as a side dish, light lunch, or appetizer for Thai food lovers.
📌 Prep Time: 20 minutes
🍽️ Serves: 2–4
Ingredients
For the Salad:
- 2 green mangoes, peeled and julienned (firm & slightly tart)
- 1 small carrot, julienned
- ½ red bell pepper, thinly sliced
- ¼ red onion, thinly sliced
- ¼ cup fresh cilantro leaves
- ¼ cup Thai basil or mint leaves
- 2 tbsp chopped roasted peanuts (plus more for garnish)
- 1 red chili, thinly sliced (optional for heat)
For the Dressing:
- 2 tbsp fish sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp palm sugar or brown sugar
- 1 garlic clove, minced
- 1 tsp chili flakes (optional)
Instructions
1. Prepare the Mango
Peel and julienne green mangoes using a julienne peeler or knife. The texture should be crisp and firm. Avoid ripe mangoes—they’re too soft for this salad.
2. Chop the Veggies
Julienne carrots, red peppers, and slice red onion thinly. Wash and pluck herbs.
3. Mix the Dressing
In a small bowl, whisk together fish sauce, lime juice, palm sugar, garlic, and chili flakes. Stir until sugar dissolves.
4. Combine Everything
In a large bowl, toss together the mango, veggies, and herbs. Pour the dressing over and mix well to coat.
5. Garnish & Serve
Top with chopped peanuts, fresh chili slices, and extra herbs. Serve immediately for the freshest crunch.
🥭 Pro Tip: Add grilled shrimp, chicken, or tofu for a protein boost!
Serving Ideas
- Great with Thai BBQ, noodles, or jasmine rice
- Serve in lettuce cups for a party-friendly appetizer
- Chill for 10 minutes before serving for enhanced flavor
- Naturally vegan & gluten-free option (swap fish sauce with soy or tamari