Thai Mango Salad
Thai Mango Salad is a refreshing, sweet-spicy salad made with crisp green mango, herbs, and a zingy dressing. It’s quick, colorful, and packed with bold Thai flavor—perfect as a light meal or side dish for summer.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Salad, Side Dish
Cuisine Thai
Servings 4
Calories 145 kcal
For the Salad:
- 2 green unripe mangoes, peeled and julienned
- 1 small red bell pepper thinly sliced
- 1 small carrot julienned
- ¼ cup red onion thinly sliced
- 2 –3 tablespoons roasted peanuts crushed
- A handful of fresh cilantro or mint, chopped
- Optional: a handful of cherry tomatoes halved
For the Dressing:
- 2 tablespoons fish sauce or soy sauce for vegan option
- 1½ tablespoons lime juice freshly squeezed
- 1 tablespoon palm sugar or brown sugar
- 1 red chili finely chopped (adjust to taste)
- 1 garlic clove minced
Prep the vegetables: Peel and julienne the green mangoes and carrot. Thinly slice the bell pepper, red onion, and any optional veggies.
Make the dressing: In a small bowl, whisk together fish sauce (or soy sauce), lime juice, sugar, chili, and minced garlic until well combined.
Combine salad: In a large bowl, toss the shredded mango, veggies, and herbs together.
Add dressing: Pour the dressing over the salad and gently toss until everything is coated.
Top it off: Sprinkle crushed peanuts on top just before serving for added crunch.
Serve immediately, or chill for 30 minutes for extra flavor infusion.
Use unripe green mangoes—ripe ones are too soft and sweet for this salad.
For a vegan version, replace fish sauce with soy sauce or coconut aminos.
Add grilled shrimp or chicken to make it a complete meal.
Store components separately if making ahead; combine just before serving. Keyword green mango salad, spicy Thai salad, Thai mango salad