How to Make Fresh Thai Mango Salad (Easy & Authentic Guide)
A vibrant and refreshing Thai mango salad made with crisp green mango, fresh herbs, crunchy peanuts, and a tangy sweet chili lime dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce (or soy sauce/tamari for vegan)
- 1 tbsp brown sugar (or honey/agave syrup)
- 2 tbsp Thai sweet chili sauce
- 1 red Thai chili pepper, finely chopped (optional)
- 2 cups unripe green mango, peeled and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, crushed
- 2 tbsp fried shallots (optional)
Instructions
1. In a small bowl, whisk together the fresh lime juice, fish sauce, brown sugar, Thai sweet chili sauce, and chopped red Thai chili until the sugar fully dissolves.
2. Peel and thinly slice or grate the unripe green mango into long strips.
3. In a large mixing bowl, combine the sliced mango, red bell pepper, cucumber, red onion, cilantro, and mint.
4. Pour the prepared dressing over the salad mixture and gently toss until everything is evenly coated.
5. Transfer to a serving dish and garnish with crushed roasted peanuts and fried shallots if desired. Serve immediately for the best texture and flavor.
Notes
Use firm, slightly unripe green mango for the best crunchy texture.
You can substitute fish sauce with soy sauce or tamari to make the salad vegetarian or vegan.
Adjust chili and sweet chili sauce levels depending on your preferred spice level.
Serve immediately after tossing to maintain the salad’s crisp freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
Find it online: https://paulakitchen.com/fresh-thai-mango-salad/