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Thai Mango Salad Recipe

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4.4 from 88 reviews

A refreshing and vibrant Thai Mango Salad that combines tangy lime juice, savory fish sauce, sweet chili, and crunchy vegetables with fresh herbs and roasted peanuts. Perfect as a light appetizer or side dish, this salad delivers a burst of flavor and texture in just 20 minutes.

Ingredients

Dressing

  • 3 tablespoon fresh lime juice
  • 2 tablespoon fish sauce
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon Thai sweet chili sauce
  • 1 red Thai chilli pepper (chopped, optional for spice)

Salad

  • 2 medium unripe green mangoes (peeled)
  • 1 red bell pepper (thinly sliced)
  • 1 cucumber (cut into matchsticks)
  • 1/2 red onion (thinly sliced)
  • 1/2 cup cilantro (chopped)
  • 1/4 cup mint (chopped)
  • 1/4 cup roasted peanuts (crushed)
  • Fried shallots (optional, for garnish)

Instructions

  1. Mix the dressing: In a small mixing bowl, combine the fresh lime juice, fish sauce, brown sugar, Thai sweet chili sauce, and chopped red Thai chilli pepper. Stir well until the sugar dissolves completely and the dressing is well blended.
  2. Prepare the mango: Peel the green mangoes, then grate them into thin strips using a vegetable grater or finely chop into thin slices to create a crisp texture for the salad.
  3. Mix the mango salad: In a large mixing bowl, combine the grated or sliced mango, thinly sliced red bell pepper, matchstick-cut cucumber, thinly sliced red onion, chopped cilantro, and chopped mint. Toss gently until the ingredients are evenly distributed.
  4. Toss together: Pour the prepared dressing over the mango and vegetable mixture, then toss carefully to coat all ingredients evenly with the flavorful dressing.
  5. Serve: Transfer the dressed salad to a serving dish. Garnish with crushed roasted peanuts and fried shallots if desired, then serve immediately to enjoy the fresh, vibrant flavors.

Notes

  • Unripe green mangoes provide the characteristic tartness and crunch; avoid ripe mango for this salad.
  • The red Thai chilli pepper is optional and can be omitted or adjusted to taste for spice preference.
  • Fried shallots add a crunchy, savory garnish but can be skipped for a lighter option.
  • For a vegetarian version, replace fish sauce with soy sauce or tamari.
  • Serve the salad fresh as the raw ingredients can release water and become soggy over time.

Find it online: https://justsosavory.com/thai-mango-salad-recipe/