Zingy Thai Mango Salad Recipe: A Refreshing Summer Treat

Crafting a vibrant thai mango salad brings an explosion of tropical flavors to your plate in mere minutes.

Fresh ingredients dance together with zesty notes that awaken every taste bud.

Crisp green mangoes create a tangy base while herbs add unexpected brightness.

Crunchy peanuts provide delightful texture against soft fruit slices.

Each bite promises a perfect balance between sweet, sour, and spicy elements.

Quick preparation means you can whip up this delectable dish faster than ordering takeout.

Let’s dive into a recipe that will transport you straight to bangkok’s bustling street markets.

Why Simple Thai Mango Salad Is a Must-Try

• Quickly Craft a Flavor Explosion: This Thai mango salad bursts with vibrant, zesty notes that dance across your taste buds, creating an instant culinary adventure.
• Master a Pro-Level Technique: Julienne cutting and precise ingredient preparation transform simple components into a restaurant-quality dish that impresses everyone at the table.
• Customize with Culinary Creativity: Easily swap ingredients like adding protein or adjusting spice levels, making this recipe a versatile canvas for personal taste preferences.
• Celebrate Fresh Ingredient Magic: Combining ripe mangoes, crunchy peanuts, and bold dressing creates a sensational harmony of textures and flavors that feels like a tropical celebration.

Fresh Ingredients for Thai Mango Salad

• Mangoes: Ripe and sweet fruit provides the base and primary flavor of the salad.
• Red Onion: Sharp and crisp vegetable that adds a zesty bite to the dish.
• Cilantro: Fresh herb that contributes a bright, herbal note to the salad.
• Red Chili Pepper: Spicy ingredient that enhances the overall flavor profile.
• Garlic: Aromatic ingredient that adds depth to the dressing.

• Peanuts: Roasted nuts provide a satisfying crunch and nutty flavor.
• Dried Shrimp: Optional seafood ingredient that adds a savory umami element.

• Fish Sauce, Lime Juice, Palm Sugar: Classic Thai dressing ingredients that create a perfect balance of salty, sour, and sweet flavors.

Tossing Together Thai Mango Salad in 10 Minutes

Step 1: Prepare Mango

Grab ripe mangoes and slice them into thin, delicate strips using a sharp knife. Aim for uniform and elegant cuts that will make your salad look professional and appetizing.

Step 2: Chop Onions and Herbs

Finely slice red onions into paper-thin pieces. Roughly chop fresh cilantro leaves, keeping some stems for extra texture and herbal kick.

Step 3: Crush Nuts and Protein

• Roasted peanuts
• Dried shrimp (optional)

Crush peanuts into coarse fragments. If using dried shrimp, break them into smaller pieces that will blend smoothly with other ingredients.

Step 4: Create Zesty Dressing

• Fish sauce
• Lime juice
• Palm sugar
• Minced garlic
• Chopped red chili pepper (optional)

Stir until sugar dissolves completely and ingredients are well combined.

Step 5: Combine Salad Components

In a large mixing bowl, gently toss mango strips, red onion, and cilantro. Be careful not to bruise the delicate mango pieces.

Step 6: Dress and Garnish

Pour the prepared dressing over the salad, ensuring every ingredient gets lightly coated. Sprinkle crushed peanuts and dried shrimp on top.

Step 7: Let Flavors Mingle

Allow the salad to rest for 2-3 minutes. This brief waiting period lets the flavors blend and intensify. Serve chilled or at room temperature for a refreshing Thai-inspired dish.

Handy Hints for Thai Mango Salad Success

• Select Ripe Mangoes: Choose mangoes that are firm yet slightly soft when gently pressed, ensuring maximum sweetness and ideal texture for the salad.
• Slice with Precision: Use a sharp knife to create uniform julienne strips, which helps ingredients mix evenly and looks visually appealing.
• Balance Dressing Flavors: Adjust fish sauce, lime juice, and palm sugar to taste, creating a perfect harmony between sweet, sour, and salty elements.
• Control Spice Level: Modify the amount of red chili pepper to suit personal heat preferences, making the salad adaptable for different palates.
• Serve Immediately: Enjoy the salad within 30 minutes of preparation to maintain the crispness of mango and prevent soggy texture.

Quick Add-Ins for Thai Mango Salad Fun

• Tropical Fusion Salad: Replace mangoes with a mix of papaya, pineapple, and green mango for a multi-textured tropical experience.
• Coconut Crunch Edition: Add toasted coconut flakes and swap peanuts with macadamia nuts for a richer, Hawaiian-inspired profile.
• Protein Power Salad: Incorporate grilled shrimp or shredded chicken to transform the dish into a complete protein-packed meal.
• Vegan Thai Green Salad: Substitute fish sauce with soy sauce, remove dried shrimp, and add crispy tofu cubes for a plant-based version.

What to Serve with Thai Mango Salad

• Perfectly Balance Flavor: Pair with crisp, light Riesling white wine to complement the salad's tangy and sweet profile, cutting through its vibrant acidity.
• Elevate Protein Contrast: Serve alongside grilled lemongrass chicken or shrimp to enhance the salad's fresh mango and herbal notes, creating a harmonious Thai-inspired meal.
• Cool Beverage Companion: Match with Thai iced tea or a refreshing coconut water to soothe the chili's heat and provide a smooth, tropical drinking experience.
• Texture Enhancer: Add fragrant jasmine rice as a neutral base, allowing the salad's complex flavors and crunchy elements to shine while absorbing the zesty dressing.

Store Thai Mango Salad the Right Way

• Transfer leftover salad to an airtight container and store in the refrigerator for up to 1-2 days, ensuring maximum freshness and flavor preservation.
• Keep dressing separately from salad ingredients to prevent soggy texture, storing in a sealed jar in the refrigerator for up to 3 days.
• Skip freezing this salad as mangoes and herbs lose their crisp texture and vibrant flavor when frozen, compromising the dish's quality.
• Store mango strips, chopped herbs, and crushed peanuts in individual sealed containers to maintain their individual textures and prevent moisture buildup.

Thai Mango Salad Questions You May Have

• Is this salad spicy?

The salad can be adjusted for spice level by controlling the amount of red chili pepper added to the dressing.

• Can I make this salad vegetarian?

Yes, simply omit the dried shrimp and use soy sauce instead of fish sauce for a vegetarian version.

• What type of mangoes work best?

Choose ripe, firm mangoes like Nam Dok Mai or Ataulfo varieties, which are sweeter and have less fibrous texture.

• How do I slice mangoes into perfect julienne strips?

Use a sharp knife and cut the mango lengthwise, creating thin, uniform strips about 1/8 inch wide for the best texture and presentation.

Simple Thai Mango Salad (10 Minutes) Recipe

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4.8 from 9 reviews

• Total Time: 10 minutes
• Yield: 4 1x

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Description

Zesty Thai mango salad dances with tangy lime and crisp herbs, creating a refreshing symphony of flavors. Crunchy green mangoes and vibrant seasonings promise a quick, delightful culinary escape you’ll savor with every bite.

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Ingredients

Scale 1x2x3x

Mango Base:

• 2 mangoes, ripe and firm
• 1/2 red onion
• 1/4 cup fresh cilantro

Protein and Crunch:

• 1/4 cup roasted peanuts
• 2 tbsp dried shrimp (optional)

Dressing:

• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp palm sugar (or brown sugar)
• 1 clove garlic
• 1 red chili pepper (optional)

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Instructions

1. Peel ripe mangoes and slice into thin, delicate julienne strips using a sharp knife, ensuring uniform and elegant cuts.
2. Finely mince red onion into translucent, paper-thin slices to distribute flavor evenly throughout the salad.
3. Roughly chop fresh cilantro leaves, keeping some stems for added texture and herbal intensity.
4. Crush roasted peanuts into coarse fragments, maintaining a rustic, crunchy consistency.
5. If using dried shrimp, break them into smaller pieces to integrate seamlessly with other ingredients.
6. Create the vibrant dressing by whisking fish sauce, lime juice, and palm sugar until completely dissolved and well-blended.
7. Mince garlic and finely chop red chili pepper (if using), adding them to the dressing and stirring to release their aromatic oils.
8. Combine mango strips, red onion, and cilantro in a large mixing bowl, gently tossing to prevent bruising the delicate mango.
9. Pour the prepared dressing over the salad, ensuring each ingredient is lightly coated and seasoned.
10. Sprinkle crushed peanuts and dried shrimp (if using) on top, providing a final layer of crunch and complexity.
11. Let the salad rest for 2-3 minutes to allow flavors to meld and intensify before serving chilled or at room temperature.

Notes

• Choose perfectly ripe, firm mangoes that are slightly soft when gently pressed to ensure optimal flavor and texture.
• Slice mangoes just before serving to prevent oxidation and maintain their bright, fresh appearance and crisp texture.
• Consider swapping fish sauce with soy sauce or coconut aminos for a vegetarian-friendly version that preserves the umami depth.
• Adjust spice levels by removing chili seeds or using milder peppers for those with sensitive palates, keeping the salad’s vibrant character intact.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Mixing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 0 mg