Thai Mango Salad is a vibrant and refreshing dish that perfectly captures the essence of Thai cuisine. Bursting with flavors, this salad combines the sweetness of ripe mangoes with the crunch of fresh vegetables, creating a delightful balance that tantalizes the taste buds. Originating from the bustling street markets of Thailand, this dish has become a beloved staple not just in Thai households but around the world. People adore Thai Mango Salad for its unique combination of sweet, sour, and spicy elements, making it a versatile option for any meal. Whether served as a side dish or a light main course, its bright colors and zesty flavors are sure to impress your guests and elevate your dining experience.
Ingredients:
- 2 ripe mangoes, peeled and julienned
- 1 medium cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons lime juice
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon sugar (or honey)
- 1-2 Thai bird chilies, finely chopped (adjust to taste)
- Salt to taste
Preparing the Vegetables and Fruits
First things first, let’s get all our fresh ingredients ready. I love the vibrant colors and textures that come together in this salad, and it all starts with the prep work.
- Start by peeling the mangoes. I find it easiest to use a vegetable peeler for this. Once peeled, slice the mangoes into thin strips, or julienne them. You want them to be bite-sized, so aim for about 2-3 inches long.
- Next, grab your cucumber. I like to cut it in half lengthwise and then slice it into thin strips. This way, it blends well with the mango and adds a nice crunch.
- Now, take the red bell pepper and slice it into thin strips as well. The sweetness of the bell pepper complements the tanginess of the mango beautifully.
- For the carrots, I usually buy pre-shredded carrots to save time, but if you prefer, you can shred them yourself using a box grater or a food processor.
- Slice the red onion thinly. If you find raw onion too strong, you can soak the slices in cold water for about 10 minutes to mellow the flavor.
- Finally, chop the fresh cilantro and mint leaves. These herbs add a refreshing note to the salad, so don’t skip them!
Making the Dressing
Now that all our veggies and fruits are prepped, it’s time to whip up the dressing. This is where the magic happens, and it’s super easy!
- In a small bowl, combine the lime juice, fish sauce (or soy sauce), and sugar (or honey). I like to use a whisk to mix everything together until the sugar is fully dissolved.
- Add the finely chopped Thai bird chilies to the dressing. Adjust the amount based on your heat preference. I usually start with one and add more if I want an extra kick.
- Give the dressing a taste. If it’s too salty, add a bit more lime juice; if it’s too sour, a pinch more sugar can balance it out. Remember, the dressing should be a harmonious blend of sweet, sour, and salty.
Assembling the Salad
With all our components ready, it’s time to bring everything together. This is the fun part!
- In a large mixing bowl, combine the julienned mangoes, cucumber, red bell pepper, shredded carrots, and red onion. I like to toss them gently with my hands to avoid bruising the mangoes.
- Pour the dressing over the salad mixture. Use a spatula or your hands to gently toss everything together, ensuring that all the ingredients are well-coated with the dressing.
- Once everything is mixed, add the chopped cilantro and mint leaves. Toss again lightly to distribute the herbs throughout the salad.
- Finally, sprinkle the crushed roasted peanuts on top. This adds a delightful crunch and nutty flavor that complements the salad perfectly.
Serving the Salad
Now that our Thai Mango Salad is beautifully assembled, it’s time to serve it up!
- Transfer the salad to a serving platter or individual bowls. I love using a large, colorful bowl to showcase the vibrant colors of the salad.
- For an extra touch, you can garnish with additional cilantro or mint leaves and a few extra
Conclusion:
In summary, this Thai Mango Salad is an absolute must-try for anyone looking to elevate their culinary repertoire with a burst of fresh flavors and vibrant colors. The combination of sweet, tangy, and spicy elements creates a delightful harmony that dances on your palate, making it a perfect dish for any occasion—be it a casual lunch, a summer barbecue, or a festive gathering. For serving suggestions, consider pairing this salad with grilled shrimp or chicken for a complete meal, or serve it alongside your favorite Thai dishes like Pad Thai or Green Curry. If you’re feeling adventurous, you can also experiment with variations by adding ingredients like avocado for creaminess, or swapping out the mango for papaya for a different twist. I wholeheartedly encourage you to give this Thai Mango Salad a try! I promise you won’t be disappointed. Once you’ve made it, I’d love to hear about your experience—feel free to share your thoughts and any personal touches you added. Let’s celebrate the joy of cooking together! Print
Thai Mango Salad: A Refreshing Recipe for a Perfect Summer Dish
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Description
This Thai Mango Salad features a delightful mix of sweet mangoes, crunchy vegetables, and fresh herbs, all drizzled with a tangy dressing. It’s a colorful and flavorful dish, perfect as a light meal or a refreshing side. Enjoy the vibrant tastes and textures in every bite!
Ingredients
Scale- 2 ripe mangoes, peeled and julienned
- 1 medium cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons lime juice
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon sugar (or honey)
- 1–2 Thai bird chilies, finely chopped (adjust to taste)
- Salt to taste
Instructions
- Start by peeling the mangoes. Use a vegetable peeler for ease. Slice the mangoes into thin strips (julienne) about 2-3 inches long.
- Cut the cucumber in half lengthwise and slice it into thin strips.
- Slice the red bell pepper into thin strips.
- If not using pre-shredded carrots, shred them using a box grater or food processor.
- Thinly slice the red onion. If the raw flavor is too strong, soak the slices in cold water for 10 minutes.
- Chop the fresh cilantro and mint leaves.
- In a small bowl, combine lime juice, fish sauce (or soy sauce), and sugar (or honey). Whisk until the sugar is fully dissolved.
- Add the finely chopped Thai bird chilies to the dressing, adjusting based on your heat preference.
- Taste the dressing and adjust with more lime juice or sugar as needed for balance.
- In a large mixing bowl, combine the julienned mangoes, cucumber, red bell pepper, shredded carrots, and red onion. Toss gently to avoid bruising the mangoes.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients.
- Add the chopped cilantro and mint leaves, tossing lightly to distribute.
- Sprinkle the crushed roasted peanuts on top for added crunch.
- Transfer the salad to a serving platter or individual bowls.
- Garnish with additional cilantro or mint leaves and serve immediately.
Notes
- For a vegetarian option, substitute fish sauce with soy sauce.
- Adjust the number of Thai bird chilies based on your spice tolerance.
- This salad is best served fresh but can be stored in the refrigerator for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
