Thai Mango Salad Recipe
🥭 Thai Mango Salad is a vibrant, crunchy and refreshing dish made with crisp green mango, cucumber, red pepper, red onion, fresh mint, coriander and roasted peanuts. Tossed in a zesty sweet, sour, salty and spicy dressing, this easy salad is bursting with fresh Thai-inspired flavours and is perfect as a light lunch, appetiser or colourful side dish.
Equipment
- 1 Sharp Chef’s Knife
- 1 Large Chopping Board:
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
- 1 Wooden Spoon or Salad Tongs -
- 1 Vegetable grater or mandoline
Ingredients
For The Green Mango Salad
- 2 medium unripe green mangoes
- 1 red bell pepper
- 1 cucumber
- ½ red onion
- ½ cup fresh coriander
- ¼ cup fresh mint
For The Mango Salad Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon Thai sweet chilli sauce
- 1 red Thai chilli - chopped
- For The Garnish
- ¼ cup roasted peanuts
- Fried shallots - optional
Instructions
Step 1: Prepare The Dressing
- Add 3 tablespoons of fresh lime juice to a small mixing bowl.
- Add 2 tablespoons of fish sauce and 1 tablespoon of packed brown sugar.
- Stir in 1 tablespoon of Thai sweet chilli sauce.
- Add the finely chopped Thai chilli if desired.
- Whisk or stir until the sugar has dissolved and the dressing is evenly combined.
- Taste and adjust the lime, sugar or chilli according to preference.
Step 2: Prepare The Green Mangoes
- Wash and peel the green mangoes.
- Use a sharp knife, vegetable grater or mandoline to cut the mangoes into very thin strips.
- Place the mango strips into a large mixing bowl.
- Avoid using fully ripe mangoes because they are too soft and sweet for this crunchy Thai Mango Salad.
Step 3: Slice The Vegetables
- Thinly slice the red bell pepper into matchsticks.
- Cut the cucumber into thin matchsticks similar in size to the mango.
- Thinly slice the red onion.
- Roughly chop the coriander and mint.
- Finely chop the Thai chilli if using.
Step 4: Combine The Salad Ingredients
- Add the sliced green mango to the large mixing bowl.
- Add the red pepper, cucumber and red onion.
- Scatter over the chopped coriander and mint.
- Gently toss everything together until evenly distributed.
Step 5: Add The Dressing
- Pour the prepared dressing over the salad.
- Using salad tongs or two large spoons, gently toss everything together.
- Continue tossing for approximately 30–60 seconds, ensuring the dressing reaches all the mango, vegetables and herbs.
- Taste and adjust the seasoning if necessary.
- Avoid aggressive mixing so the herbs and vegetables remain crisp.
Step 6: Add The Crunchy Garnish
- Scatter the crushed roasted peanuts over the salad.
- Add fried shallots if using.
- Finish with a little extra fresh mint or coriander if desired.
- Serve the Thai Mango Salad immediately for the best combination of crisp texture and fresh flavour.
Notes
- 🥭 Choose Firm Green Mangoes: Select unripe, crisp mangoes with a pleasantly tart flavour for the best texture and authentic taste.
- 🔪 Slice Thinly and Evenly: Cut the mango and vegetables into thin, similar-sized strips so every bite has a balanced mix of flavours and crunch.
- 🍋 Use Fresh Lime Juice: Freshly squeezed lime gives the dressing a brighter, more refreshing flavour than bottled juice.
- 🌶️ Adjust the Chilli: Add more or less Thai chilli according to your preferred level of heat.
- 🥣 Balance the Dressing: Taste the dressing before adding it to the salad and adjust the lime, sugar, fish sauce, or chilli to achieve the perfect sweet, sour, salty, and spicy balance.
- 🥜 Add Peanuts Last: Sprinkle the roasted peanuts and fried shallots over the salad just before serving to keep them wonderfully crunchy.
- 🥗 Dress Just Before Serving: Toss the salad with the dressing shortly before eating to prevent the mango and vegetables from becoming soggy.
- 🌿 Keep the Herbs Fresh: Add the mint and coriander towards the end and toss gently to preserve their fresh flavour and appearance.
- 🧊 Store Carefully: If preparing ahead, keep the dressing separate from the salad ingredients and refrigerate leftovers in an airtight container for up to one day.