This Thai Mango Salad is a colorful and fresh dish that bursts with flavor! It’s made with ripe mango, crunchy veggies, and a zingy dressing that gives it a delightful kick.
Crunchy, sweet, and tangy – what’s not to love? I could munch on this salad all day! Perfect as a side dish or a light meal when you want something refreshing.
Key Ingredients & Substitutions
Mangoes: Ripe mangoes are essential for a sweet and juicy salad. If mangoes aren’t in season, try papaya or even a mix of ripe peaches for a similar texture and sweetness.
Red bell pepper: This adds color and sweetness. Swap it for orange or yellow bell peppers, or if you want more heat, use sliced jalapeños instead!
Red onion: I love red onion for its mild flavor when raw. If you’re sensitive to the strong taste, shallots or green onions can be good substitutes.
Cabbage or bean sprouts: Both provide a nice crunch. You can replace cabbage with shredded carrots or kale, while snow peas can be an excellent alternative to bean sprouts.
Fresh herbs: Mint is a must for its refreshing taste! Cilantro is optional, but if you’re not a fan, try parsley for a milder herb flavor.
Peanuts: These provide a satisfying crunch! If you have nut allergies, sunflower seeds or toasted pepitas work as tasty replacements.
How Can I Achieve the Perfect Balance of Tangy and Sweet in the Dressing?
The dressing is where all the flavors come together, so it needs special care. Here’s how to get it just right:
- Start with freshly squeezed lime juice for the best flavor, adjusting the amount to your taste. You want brightness!
- Fish sauce gives that signature umami; if you’re vegetarian, swap it with soy sauce for a similar savory note.
- Mix in palm sugar for a hint of sweetness. Brown sugar is a nice substitute, just remember it’s slightly less fragrant.
- Whisk the dressing until the sugar dissolves completely; this ensures a smooth texture and even flavor.
Lastly, taste the dressing before pouring it over the salad. You can easily tweak it by adding more lime juice for tang or more sugar for sweetness until it’s perfect for your palate!
How to Make Thai Mango Salad
Ingredients You’ll Need:
For the Salad:
- 2 ripe mangoes, peeled and julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup shredded green cabbage or bean sprouts
- 1/4 cup fresh mint leaves, chopped, plus extra for garnish
- 1/4 cup fresh cilantro, chopped (optional)
- 1/3 cup roasted peanuts, roughly chopped
- 1-2 red Thai chilies, thinly sliced (adjust to taste)
For the Dressing:
- 3 tablespoons lime juice (about 1-2 limes)
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 tablespoon palm sugar or brown sugar
- 1 garlic clove, minced
How Much Time Will You Need?
This refreshing Thai Mango Salad takes about 15 minutes to prepare. There’s no cooking involved, just chopping and mixing! It’s perfect for a quick appetizer or side dish to enjoy on warm days.
Step-by-Step Instructions:
1. Prepare the Mangoes:
Start by peeling the ripe mangoes. Then, use a knife or a julienne peeler to slice them into thin strips. Place these beautiful mango strips into a large mixing bowl. Trust me, the sweeter the mangoes, the better your salad will taste!
2. Add the Veggies:
Next, add the thinly sliced red bell pepper and red onion into the bowl. They’ll add a lovely crunch and colorful contrast. Then, toss in the shredded cabbage or bean sprouts to bring more texture to your salad.
3. Mix in the Fresh Herbs:
Chop the fresh mint leaves and add them to the bowl. If you like, add some chopped cilantro too for an extra burst of flavor. Give everything a gentle stir to combine.
4. Make the Dressing:
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), palm sugar, and minced garlic. Mix until the sugar completely dissolves. This dressing is what ties all your flavors together!
5. Combine Everything:
Pour the dressing over the mango and vegetable mixture. Toss everything gently but thoroughly, so all ingredients are well coated with the dressing.
6. Spice it Up:
Add the thinly sliced red Thai chilies to the salad. Feel free to adjust the amount based on how much heat you love! Toss again to distribute the chilies evenly.
7. Add the Crunch:
Fold in the roughly chopped roasted peanuts, while saving some for garnish later. The peanuts add a delightful crunch to your salad!
8. Serve it Up:
Transfer the salad to a serving dish. Top it off with the extra chopped peanuts and some fresh mint leaves for a lovely presentation.
9. Enjoy Immediate Refreshment:
Serve your Thai Mango Salad right away as a delicious and refreshing appetizer or side dish. You can even include lime wedges on the side for an extra zesty kick. Enjoy your vibrant, tangy salad!
Can I Use Other Fruits in This Salad?
Absolutely! If mangoes aren’t available, you can substitute with ripe papaya, peaches, or even pineapple. Just make sure the fruit is sweet and juicy for the best flavor.
How Can I Adjust the Spice Level?
If you prefer less heat, start with just one red Thai chili or omit it altogether. You can always add more later if you want! For a milder alternative, consider using sweet bell peppers or cucumber for crunch without the spice.
Can I Make This Salad Ahead of Time?
While it’s best enjoyed fresh, you can prepare the mangoes and veggies a few hours in advance. Just wait to add the dressing and peanuts until right before serving to keep everything crisp and fresh.
What’s the Best Way to Store Leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the salad may lose some crunch, so it’s best to consume it quickly for the freshest taste!
