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raw mango salad

Green Mango and Cashew Salad Recipe

Green Mango and Cashew Salad is a vibrant, crunchy, and refreshing dish made with crisp green mango, toasted cashews, colourful vegetables, fresh herbs, chilli, and a zesty lime dressing. It delivers the perfect balance of tangy, sweet, savoury, and spicy flavours, making it an irresistible side dish or light meal for any occasion
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Prep Time 25 minutes
Cook Time 6 minutes
Course Salad, Side Dish
Cuisine Asian-Inspired, Continental
Servings 6 People
Calories 185 kcal

Equipment

  • 1 Sharp Chef’s Knife
  • 1 Julienne Peeler
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Dry Frying Pan-
  • 1 Whisk
  • 1 Kitchen Tongs:
  • 1 Large Serving Platter –

Ingredients
  

  • 3 Large Firm Green Mangoes
  • 1 Large Carrot
  • 1 Red Bell Pepper
  • 1 Small Red Onion
  • ½ Cup Fresh Coriander
  • ½ Cup Fresh Mint Leaves
  • 4 Spring Onions
  • ¾ Cup Unsalted Cashews
  • 4 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1½ Tablespoons Honey Or Maple Syrup
  • 1½ Tablespoons Fish Sauce
  • 1 Fresh Red Chilli
  • 1 Garlic Clove
  • ¼ Teaspoon Fine Sea Salt
  • ¼ Teaspoon Chilli Flakes
  • ½ Teaspoon Toasted Sesame Seeds

Instructions
 

Step 1: Toast The Cashews

  • - Place the cashews in a dry frying pan over medium-low heat.
  • - Toast for 4–6 minutes, stirring frequently, until fragrant and lightly golden.
  • - Transfer to a plate and allow them to cool.

Step 2: Prepare The Mangoes

  • - Wash and dry the mangoes.
  • - Peel the mangoes and remove the flesh from the stones.
  • - Slice the flesh into thin strips or use a julienne peeler.
  • - Place the prepared mango in a large mixing bowl.

Step 3: Prepare The Vegetables

  • - Peel and julienne the carrot.
  • - Thinly slice the red pepper and red onion.
  • - Finely slice the spring onions, reserving some green tops for garnish.

Step 4: Prepare The Herbs

  • - Rinse and dry the coriander and mint.
  • - Roughly chop the coriander.
  • - Tear or roughly chop the larger mint leaves.

Step 5: Make The Dressing

  • - Add the lime juice, olive oil, honey or maple syrup, fish sauce, garlic, fresh chilli and chilli flakes to a small bowl.
  • - Whisk for about 30 seconds until well combined.

Step 6: Taste And Balance

  • - Taste the dressing before adding it to the salad.
  • - Add more sweetener if it is too sharp.
  • - Add extra lime if it is too sweet.
  • - Add a little more fish sauce or soy sauce if it needs more savoury depth.

Step 7: Build The Salad

  • - Add the mango, carrot, red pepper, red onion, spring onions, coriander and mint to a large mixing bowl.
  • - Gently fold the ingredients together.

Step 8: Add The Dressing

  • - Pour approximately two-thirds of the dressing over the salad.
  • - Toss gently with kitchen tongs until evenly coated.
  • - Add more dressing if needed.

Step 9: Add The Cashews

  • - Scatter most of the toasted cashews over the salad.
  • - Gently fold them through.
  • - Reserve some cashews for garnishing.

Step 10: Rest Briefly

  • - Allow the salad to stand for 5–10 minutes.
  • - This allows the flavours to mingle while maintaining the crisp texture.

Step 11: Garnish And Serve

  • - Transfer the Green Mango And Cashew Salad to a large serving platter.
  • - Sprinkle over the reserved cashews and sesame seeds.
  • - Garnish with coriander, mint and fresh chilli.
  • - Serve immediately.

Notes

  • 🥭 Best Mangoes: Use firm, unripe green mangoes for the signature crisp, tangy texture.
  • 🥜 Keep the Cashews Crunchy: Toast the cashews separately and add them just before serving.
  • 🌶️ Adjust The Heat: Reduce or increase the fresh chilli and chilli flakes according to your preference.
  • 🍋 Balance the Dressing: Taste the lime dressing before adding it and adjust the honey or maple syrup, lime, and seasoning as needed.
  • 🌿 Use Fresh Herbs: Fresh coriander and mint give the salad its bright, aromatic flavour.
  • 🥗 Dress Just Before Serving: For the best texture, toss the salad with the dressing shortly before serving.
  • ❄️ Storage: Refrigerate leftovers in an airtight container and enjoy within 24 hours for the best freshness and crunch.
  • 🥜 Allergy Note: Cashews are tree nuts. Replace them with toasted seeds if necessary.
  • 🌱 Vegan Option: Use maple syrup and vegan fish sauce or light soy sauce instead of honey and fish sauce.
  • 🍽️ Serving Tip: Serve Green Mango and Cashew Salad alongside grilled chicken, fish, prawns, rice, or other favourite dishes.
Keyword Green Mango and Cashew Salad