Go Back
–+ servings
Thai Mango Salad: The Ultimate Tangy-Crunchy Flavor Bomb Ever had a salad that made your taste buds do a happy dance? I’m not talking about the sad, soggy lettuce situation we all pretend to enjoy to “be good.” I mean a legit party in your mouth—sweet, spicy, tangy, crunchy, everything. That, my friend, is Thai Mango Salad. Now, I’ll be honest. The first time I tried this salad, I was suspicious. Mango in a salad? With chili and fish sauce? Sounds like a kitchen dare. But one bite in, and I was hooked. If you've never had the pleasure, you're seriously missing out—and if you have, then you already know this dish deserves a gold medal 🥭🏆. Let’s dig into why this salad rocks, how to make it, and why you should absolutely throw it into your regular rotation. What Is Thai Mango Salad, Exactly? Thai Mango Salad (aka Yam Mamuang if you want to get fancy with it) is a refreshing, spicy-sweet salad made with shredded green mangoes, fresh herbs, a savory dressing, and crunchy toppings. It’s basically Thailand’s way of saying, “Here’s a salad that actually slaps.” But Wait, What’s a Green Mango? Glad you asked. A green mango isn’t some GMO experiment gone wrong—it’s just unripe mango. It’s firm, tart, and nowhere near as sweet as the juicy ripe kind you’d toss in a smoothie. That tangy bite is what gives this salad its signature zing. Why You’ll Love Thai Mango Salad Let me count the ways. Or actually, here’s a quick list: It’s fast. You can throw this together in under 20 minutes. Flavor explosion. You get sweet, sour, salty, spicy—all in one bite. Crazy refreshing. Perfect for hot weather or heavy meals. Healthy-ish. No mayo, no creamy dressing, and loaded with fiber. Ridiculously customizable. You can tweak it to suit your spice level or dietary vibes. And let’s be honest—don’t we all need one salad that isn’t just lettuce trying its best? Ingredients You’ll Need Here’s the beauty of Thai Mango Salad: It’s simple but magical. You don’t need a ton of fancy stuff. For the Salad Base: 2 green mangoes, peeled and shredded 1 small red bell pepper, thinly sliced 1 small carrot, julienned ¼ cup red onion, thinly sliced 2–3 tbsp roasted peanuts, crushed Fresh cilantro (or mint if you’re feeling bold) Optional: cherry tomatoes, cucumber, or even shredded green papaya For the Dressing: 2 tbsp fish sauce (or soy sauce for a vegan version) 1½ tbsp lime juice (fresh, please—no bottled sadness) 1 tbsp palm sugar (or brown sugar) 1 clove garlic, minced 1 red chili, finely chopped (adjust to taste) FYI: The dressing is where the magic happens. Don’t skip or skimp here. How to Make Thai Mango Salad (Without Losing Your Mind) Trust me, you don’t need to be a pro chef or own a spiralizer that costs more than your rent. Here’s how it’s done: Step 1: Prep the Produce Peel your green mangoes and shred them into thin strips. A julienne peeler or box grater works like a charm. You want matchstick-thin mango pieces. Repeat with the carrot. Slice the red bell pepper, red onion, and whatever optional veggies you’re using. Step 2: Make the Dressing In a small bowl, whisk together: Fish sauce Lime juice Sugar Garlic Chili Taste it. Want more heat? Add another chili. Too salty? Squeeze a bit more lime. This isn’t rocket science—it’s flavor science :) Step 3: Toss It All Together In a big bowl, combine the mango, veggies, and herbs. Pour the dressing over and toss gently. Top with crushed peanuts right before serving for max crunch. Personal Tips to Level It Up I’ve made this salad more times than I care to admit (no regrets), and here’s what I’ve learned: Use ice water to soak the sliced red onions for 10 minutes—takes the edge off. Add protein. Grilled shrimp or shredded chicken turns this into a full meal. Play with herbs. Mint adds a cooling twist; Thai basil? Chef’s kiss. Make it ahead. It tastes even better after chilling in the fridge for 30–60 minutes. Ever noticed how food gets tastier when you stop overthinking it? Yeah, this salad is that. How Spicy Should It Be? Let’s talk heat. Thai cuisine doesn’t play when it comes to spice. But you’re the boss of your salad, so: Mild: Use half a chili or skip it entirely. Medium: One red chili, finely chopped. Spicy-Spicy: Add two chilies or go wild with Thai bird's eye chilies (if you hate your taste buds but in a good way). BTW, always wash your hands after handling chilies unless you want to accidentally ruin your day. Been there. Not fun. 😅 Comparing Thai Mango Salad to Other Thai Salads Wondering how this one stacks up to other Thai faves like Som Tum (papaya salad) or Larb? Here’s a quick comparison: Feature Thai Mango Salad Som Tum (Papaya Salad) Larb (Meat Salad) Main Ingredient Green mango Green papaya Ground meat Texture Crisp, juicy Crunchy Meaty, slightly chewy Flavor Profile Sweet, sour, spicy Tart, salty, spicy Umami, herbaceous Protein Content Low (unless added) Low High Best Served With Grilled chicken, tofu Sticky rice Lettuce wraps, rice IMO, mango salad wins the snackable, summer-lunch category by a mile. It’s just that good. Common Mistakes to Avoid Because we’ve all tried to “wing it” and ended up with something weird: Using ripe mangoes. Nope. Too soft, too sweet, wrong texture. Overdressing. This salad should glisten, not swim. Adding peanuts too early. You want crunch, not soggy sadness. Forgetting acid. Lime juice isn’t optional. It’s life. When to Serve Thai Mango Salad Short answer: Whenever you’re tired of boring salads. Long answer? It’s perfect for: BBQs and summer picnics Light lunches when it’s too hot to eat real food Side dish for grilled meats, satay, or noodles Potlucks (because someone needs to bring something exciting) Honestly, if you bring this to a gathering, expect people to hover around your bowl and ask for the recipe. You’ve been warned. Can You Meal Prep Thai Mango Salad? Yes, but with a tiny asterisk. Shred the mango and chop the veggies ahead. Store the dressing separately. Mix right before serving and sprinkle on the peanuts last-minute. That way, everything stays fresh and crunchy—no limp salad vibes here. Is Thai Mango Salad Vegan? It can be! Just swap the fish sauce for soy sauce or coconut aminos. Boom—plant-based and still flavorful. Pro tip: a splash of toasted sesame oil adds that umami depth you might miss from the fish sauce. Trust me, it works. Final Thoughts: Should You Make Thai Mango Salad? Do I even need to answer that? If you like bold flavors, quick recipes, and salads that don’t feel like a punishment, Thai Mango Salad is calling your name. It’s fast, fresh, fun to make, and ridiculously good. Plus, it’s one of those dishes that feels fancy, even though you basically threw it together with a few simple ingredients. So next time you're standing in your kitchen, mango in hand, wondering what to do—shred it, spice it, and turn it into salad greatness.

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Thai
Servings 4
Calories 145 kcal

Equipment

  • Vegetable peeler or julienne peeler
  • Sharp Knife
  • Cutting board
  • Large mixing bowl
  • Small whisking bowl
  • Spoon or tongs for tossing

Ingredients
  

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

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 145kcalProtein: 2gFat: 6gSugar: 13g
Keyword green mango salad, spicy Thai salad, Thai mango salad
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!