Delicious Thai Mango Salad with fresh mango, herbs, and vegetables.

Thai Mango Salad

ByNaya Lucas
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Why make this recipe

Thai Mango Salad is a bright and refreshing dish that combines sweet and savory flavors. This salad is not only delicious but also very healthy. It uses fresh ingredients that are easy to find and is perfect for warm weather or as a side dish at any meal. Making this salad adds a vibrant touch to your table and can impress your guests with its colorful presentation.

How to make Thai Mango Salad

To make Thai Mango Salad, you will need a few simple ingredients and a quick mixing process. This salad is easy to prepare and can be ready in just a few minutes, making it a great choice for a busy day or a gathering.

Ingredients

  • 2 ripe mangoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 cup shredded carrots
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon honey or agave syrup
  • Salt and pepper to taste

Directions

  1. In a large bowl, combine the mangoes, red bell pepper, cucumber, shredded carrots, red onion, and cilantro.
  2. In a small bowl, whisk together lime juice, fish sauce, honey, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

How to serve Thai Mango Salad

Thai Mango Salad can be served on its own as a light meal or as a side dish. It pairs well with grilled meats or seafood. You can also serve it with rice for a more filling option. For an extra touch, top the salad with crushed peanuts or sesame seeds.

How to store Thai Mango Salad

If you have leftovers, you can store the salad in an airtight container in the refrigerator. It is best to eat it within 1-2 days. Keep in mind that the salad may lose some of its crunch after being stored, so it’s best enjoyed fresh.

Tips to make Thai Mango Salad

  • Choose ripe mangoes for the best flavor. They should be slightly soft to the touch.
  • Feel free to add other vegetables like zucchini or snap peas for more crunch.
  • Adjust the level of sweetness and saltiness based on your preference.

Variation

For a different flavor twist, you can add sliced avocado or cooked shrimp for added protein. You can also make a spicy version by adding sliced chili peppers to the salad.

FAQs

Can I make Thai Mango Salad ahead of time?
Yes, you can make it a few hours ahead and store it in the fridge. Just be aware that the vegetables might soften a little.

Is Thai Mango Salad gluten-free?
Yes, if you use gluten-free soy sauce in place of fish sauce, this salad can be gluten-free.

Can I use frozen mangoes for this salad?
It’s best to use fresh mangoes, as frozen ones can become mushy. If using frozen, let them thaw and drain excess liquid before mixing.

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Thai Mango Salad

A bright and refreshing dish that combines sweet and savory flavors; perfect for warm weather or as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 ripe mangoes, peeled and diced Choose ripe mangoes for the best flavor.
  • 1 cup shredded carrots Add for sweetness and crunch.
  • 1 red bell pepper, diced For a pop of color.
  • 1 cucumber, diced Adds freshness.
  • 1/4 cup red onion, thinly sliced For a bit of bite.
  • 1/4 cup chopped fresh cilantro Adds authentic flavor.
Dressing Ingredients
  • 2 tablespoons lime juice Freshly squeezed is best.
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option) Adjust to taste.
  • 1 tablespoon honey or agave syrup For sweetness.
  • to taste Salt and pepper To enhance flavor.

Method
 

Preparation
  1. In a large bowl, combine the mangoes, red bell pepper, cucumber, shredded carrots, red onion, and cilantro.
  2. In a small bowl, whisk together lime juice, fish sauce, honey, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes

Store leftovers in an airtight container in the refrigerator. Best eaten within 1-2 days, as the salad may lose some crunch. Optional: Top with crushed peanuts or sesame seeds for added texture.

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