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thai mango salad 2026 04 10 180007 683x1024 1

Thai Mango Salad

A bright and refreshing dish that combines sweet and savory flavors; perfect for warm weather or as a side dish.
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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.