Thai Mango Salad is a refreshing, crunchy, and vibrant salad that brings together sweet mangoes, crisp veggies, and a bold, zesty Asian-style dressing.
This mango salad comes together in just 10 minutes of your time when made from scratch. It’s the kind of recipe that fits any occasion, whether it’s a weeknight dinner, summer picnic, or light lunch.
Balancing sweet and savory elements in your dishes adds complexity and intrigue.
With just a handful of ingredients and irresistible flavours, this salad is a must-try for mango lovers and salad enthusiasts alike.
This Asian salad recipe is no-cook, naturally vegan, gluten-free, and perfect for warm days when you want something light yet flavorful.
About Thai Mango Salad
Thai Mango Salad is a delicious Southeast Asian-style salad made with mangoes, colorful vegetables, fresh mint and cilantro, nuts like peanuts or cashews, and a tangy chili-lemon dressing.
This Thai Mango Salad is one of those simple, fresh, and flavor-packed dishes that you will want to make on repeat.
It is a super versatile salad that can be made in many ways. You can use both ripe or raw mangoes for making this mango salad. You can also customize the salad dressing according to your taste preference. I have used the combination of roasted chopped peanuts and cashews, but you can use just any type of nut here.
If you love mango dishes, Thai food, or salads, then this salad has your name written all over it.
So, are you ready to try it?
This easy-to-make, vegan, and gluten-free salad is known for its bold flavors and sweet, sour, salty, and spicy taste, all perfectly balanced in one bowl.
This salad is quick to prepare and doesn’t require any cooking. This refreshing mango salad can be served as a great option for light lunches, sides, or even as a party starter. You can also pair it with some grilled cheese or grilled meat to make a fuller meal, or use it as a taco topping or a dip. The options are endless.
So, are you ready to experience the perfect balance of sweet, spicy, and tangy flavors in this refreshing Thai Mango Salad?
Try it once, and you’ll be hooked on its sweet-spicy-tangy goodness!
Why You’ll Love the Recipe
This Thai Mango Salad
✓ is no-cook
✓ gets done in just 10 minutes
✓ is vegan & gluten-free
✓ packed with nutrients
✓ is sweet, spicy, & tangy
✓ easy to customize
✓ can be made with raw and ripe mangoes
✓ with whatever you have on hand
✓ ideal for hot weather, potlucks, or picnics
✓ great option for meal prep
Ingredients
For Mango Salad
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Mango – It is the star ingredient of this dish. You can use both raw or ripe mango depending on your taste preference. Ripe mango adds sweetness, while raw gives a tangy bite.
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Red bell pepper – It is added for crunch and beautiful color contrast.
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Red onion – Thinly sliced red onions add a sharp, savory taste.
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Carrot – Julienne-peeled carrots add texture, color, and natural sweetness.
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Cucumber – Cools down the heat, adds a lovely green color, and extra crunch.
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Roasted nuts – For a nutty, crunchy texture you can use both roasted peanuts and/or cashews.
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Herbs – A handful of chopped cilantro and mint is added to this Thai-style salad for freshness, aroma, and a cooling herbal touch.
For the dressing
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Fresh lemon juice – Lemon or lime juice is added to brighten and add tang.
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Chili oil – Gives this salad heat and deep flavours.
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Sweetener – A bit of maple syrup is used to balance the heat and acidity. You can also use honey, white sugar, or raw brown sugar here.
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Soy sauce – Added for umami flavours and saltiness.
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Garlic clove – It adds an aromatic touch to this mango salad. You can use grated, minced, or pressed garlic for maximum flavor.
Variations
Added protein
If you are into protein salads, you can make this salad protein-rich by tossing in grilled tofu, tempeh, chicken, or shrimp to turn it into a main meal.
Green mango salad
If you prefer a tangier, more traditional Thai-style salad, then swap yellow mango with green mango.
Other Nuts
For a flavor variation, you can swap the peanuts with crushed almonds or cashews. If you have nut allergies, then you can also use sunflower seeds for a nut-free version.
More veggies
To make it fiber-rich, you can add more vegetables like shredded red cabbage, bean sprouts, or green beans to this salad.
Serving Suggestions
Just like any other salad, this Thai Mango Salad serves well as a side with Thai curries or grilled dishes. You can also enjoy it on its own as a light lunch or a snack.
It can also be used as a topping for Schezwan fried rice, pineapple fried rice, egg fried rice, or wraps.
Storage Suggestions
This Thai Mango Salad stores well for up to 2 days when kept in airtight containers in the fridge. Just make sure to store the salad and dressing separately for best results.
After mixing the salad with the dressing, consume within a few hours for the freshest texture.
Tips & Tricks to Make the Best Thai Mango Salad
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Slicing: For thin slicing, use a julienne peeler. Uniform strips soak up dressing well.
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Onion: If your onions are sharp, soak the sliced onions in water to reduce their sharpness.
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Chili oil: Instead of chili oil, you can also use sesame oil. Then add some red pepper flakes for heat. Also, if using chili oil, feel free to adjust it to suit your spice preference.
4. Nuts: Make sure to toast the nuts before adding them to the salad. The toasting adds extra flavor and crunch.
- Salt: I didn’t add any salt because the soy sauce I used was salty enough. If you don’t find your salad salty, feel free to add salt to taste.
6. Gluten-Free: If you are into a gluten-free diet, make sure that you are using gluten-free soy sauce.
7. Spices: For more flavours, you can use black pepper powder or some red pepper flakes.
Thai Mango Salad (Step-by-step photo instructions)
Slice the Veggies
- Peel the mango and thinly slice it. You can also use a julienne peeler if using raw mangoes.
- Julienne or thinly slice the red bell pepper, and slice the onions. Use a julienne peeler for the carrot—hold it in one hand and run the peeler from top to bottom to make thin strips. Do the same for the cucumber.
Make the Dressing
- To make the dressing, add all the ingredients to a small jar. Cover and give it a good shake.
Make Thai Mango Salad
- In a large mixing bowl, combine all the salad ingredients. Drizzle the dressing over the top and toss well to combine. Adjust seasoning if needed. Sprinkle with more nuts, chopped herbs, and enjoy your Thai Mango Salad!
Recipe Card
Thai Mango Salad [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 10 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Salads | Asian | 2 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 230 calories | 1 |
INGREDIENTS
ForThai Mango Salad
- 1 large mango
- 1 red bell pepper
- 1 red onion
- 1 carrot
- 1/2 cucumber
- 1/4 cup roasted chopped peanuts or cashews
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint leaves
For the Dressing
- 2 tablespoons lemon juice
- 1 tablespoon chili oil
- 1 tablespoon maple syrup or sugar
- 1 small garlic clove, pressed
- 2 tablespoons soy sauce
- 1 garlic clove, peeled and grated
For Garnish
- Chopped peanuts or cashews
- Chopped mint and cilantro
- Chili oil
INSTRUCTIONS:
Slice the Veggies
- Peel the mango and thinly slice it. You can also use a julienne peeler if using raw mangoes.
- Julienne or thinly slice the red bell pepper, and slice the onions. Use a julienne peeler for the carrot—hold it in one hand and run the peeler from top to bottom to make thin strips. Do the same for the cucumber.
Make the Dressing
- To make the dressing, add all the ingredients to a small jar. Cover and give it a good shake.
Make Thai Mango Salad
- In a large mixing bowl, combine all the salad ingredients. Drizzle the dressing over the top and toss well to combine. Adjust seasoning if needed. Sprinkle with more nuts, chopped herbs, and enjoy your Thai Mango Salad!
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Leftover veggie: Slice any leftover carrot or cucumber that you couldn’t peel with a knife and enjoy them in salads or slaws.
- Slicing: For thin slicing, use a julienne peeler. Uniform strips soak up dressing well.
- Onion: If your onions are sharp, soak the sliced onions in water to reduce their sharpness.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/thai-mango-salad/
