This Thai mango salad recipe is light, refreshing and perfect for summer. The fresh fruit makes this a great dish to make when you want something sweet but don't want the guilt that comes with dessert. Don't just take my word for it! This healthy salad has been loved by many readers of my site so if you're looking for a side then give this one a try!
*This post has been updated from an earlier version to include new photos and a few tweaks to the original recipe to make it even more scrumptious!*
I live in Toronto, which is one of the most multi-cultural cities in the world, and it has given me so many opportunities to try the flavors and cuisines of many cultures – which I LOVE to do! 😀
After tasting Thai food for the first time years ago, I fell in love with the simple yet AMAZINGLY flavorful Thai Mango Salad! This amazing salad is the perfect summer side dish and I know you'll love it!
When I make this as a side dish to go with Pad Thai or another similar meal, I usually double the recipe so that we have lots left over for the next day. I find that when I leave this overnight in the fridge the flavors taste even more amazing the next day!
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
What is Thai Mango Salad?
Thai Mango Salad (aka Thai green mango salad) is a light and refreshing salad that's both sweet and has a hint of spice. It's made from sliced mangoes, sliced red peppers, green onions, and chopped fresh cilantro which creates complex fresh flavors that are juicy, crunchy, nutty and fragrant all in one.
The dressing for this salad is composed of some sweet chili sauce, Thai fish sauce, a little brown sugar, some rice vinegar and some lime juice. The combination of these flavors gives the salad a nice balance of tanginess with a little sweetness, and the peanuts sprinkled on top before serving to give this such a nice crunch.
The mangoes are sweet and juicy, the peanuts and red peppers are crunchy and the cilantro make it smell soooo good! It's a yummy mix! Plus, this salad is loaded with vitamins and minerals that are essential for your health.
The recipe is easy enough for any home cook to master in no time at all and makes an amazing side dish to bring along to potlucks and parties, this Thai Mango Salad is sure to be a hit!
What Ingredients are used to make Thai Mango Salad?
Salad Ingredients: Mango salad uses green mangos that are firm and not ripened in order to get the proper texture. The rest of the ingredients are garlic, green onions, fresh cilantro, a large pepper and some chopped unsalted peanuts (or crushed peanuts) to top it off for crunch.
Dressing Ingredients: The salad dressing for my Thai mango salad is comprised of rice vinegar, sweet chili sauce (the same kind used for dipping spring rolls), fish sauce, the juice of half a lime and some brown sugar.
Those are all the ingredients in my recipe and my preferred way of making the salad, but traditional Thai mango salad recipes often have other ingredients as well (see below).
What type of Mango should I use?
Unripe mango! When making this Thai inspired mango salad recipe it's important that you use green mangoes that have not completely ripened yet. What you want is a nice crispness to the mangoes in this salad, so they should be firm and green when you purchase them.
If you're using sweet ripe mangoes they will be a little too soft – it will still taste fine if you do use a ripe mango, but honestly, the more firm your mangoes, the better. This dish isn't just about taste, it's about the texture.
How to Make Thai Mango Salad – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make homemade Thai Mango Salad from scratch!
Combine the ingredients for the dressing in a medium mixing or serving bowl – rice vinegar, sweet chili sauce, fish sauce, lime, and brown sugar
To the bowl along with the dressing ingredients, add thinly sliced (julienned) mangoes, thin strips of red bell pepper, and chopped fresh cilantro. Combine.
Before serving, sprinkle chopped peanuts over top! And that's all there is to it!
Sweet and spicy is the name of the game, the sweetness comes from the mangoes but you can make a more authentic spicy Thai mango salad by incorporating some Thai red chilis and bean sprouts into your recipe. You can also try adding some freshly diced jalapenos or red pepper flakes for an extra kick of heat – jalapeños aren't considered an authentically Thai ingredient, but it tastes good!
Authentic Thai veggies often found in a Thai mango salad include tomatoes, cucumbers, shallots and (as previously mentioned) bean sprouts. You can also experiment with adding different types of vegetables like shredded carrots.
Adding sesame seeds on top makes an excellent garnish and will give your salad an exotic nutty crunch that is sure to please!
You can also try substituting the crushed peanuts for roasted cashews if you like.
Some like to use soy sauce in their Thai mango salad but it's not an authentically Thai addition and may be too salty along with the other ingredients, so I wouldn't recommend it.
Can I make Thai Mango Salad ahead of time?
Yes! Making the mango salad ahead of time is a great way to save time when prepping for a dinner party or event. The salad can be prepped in advance and stored until ready to serve.
To make the salad in advance, simply mix the ingredients and dressing together in a bowl and place it in the refrigerator for up to 24 hours before serving. Before serving, be sure to top with freshly chopped peanuts for crunch and flavor.
Making this delicious salad ahead of time doesn’t just save you time; it also allows all of the flavors to meld and come together even more! Give yourself an extra pat on the back for being prepared too!
How to Store Thai Mango Salad
The best way to keep your salad fresh is by putting it in a mixing bowl and wrapping the top in plastic wrap (or in any airtight container). Be sure that no part of the salad is uncovered when you do this as any exposure to air can cause it to dry out quickly.
How long is Thai Mango Salad good for?
When carefully stored in an airtight container and refrigerated, the wrapped mango salad can be stored for up to four days in the fridge without compromising its flavor or texture.
Can I freeze Thai Mango Salad?
No, you should not freeze Thai Mango Salad. The texture of the mango will change when it is frozen and thawed, making it mushy and unappetizing. Further, any dressing that is added to the salad will separate when frozen and thawed as well.
What to Serve with Thai Mango Salad
Grilled Fish or Chicken: A juicy protein like fish or chicken is always a great accompaniment to Asian-inspired salads. Try grilling the protein of your choice, and season with salt, pepper and citrus juice for extra flavor.
Rice Noodles: For extra texture, try serving your Thai Mango Salad alongside rice noodles stir-fried in sesame oil.
Spring Rolls: Fresh Thai spring rolls are a popular appetizer to accompany Asian salads. Try rolling up shrimp or pork in rice paper wrappers and serve with an accompanying dipping sauce.
Nuts and Seeds: Crunchy nuts like peanuts, cashews and almonds are a great way to add some crunch factor to your Thai Mango Salad. Sprinkle some sesame or chia seeds on top for extra nutrition.
Fresh Herbs: For an extra layer of flavor, sprinkle fresh herbs like cilantro, mint or Thai basil over the salad at the end.
- 3 large green mangoes, firm and not ripened, sliced into thin strips or julienned
- 2 cloves garlic, minced
- 2 green onions, sliced diagonally
- ¼ cup cilantro, roughly chopped
- 1 large red pepper, thinly sliced
- ¼ cup unsalted peanuts, chopped
- ½ tbsp rice vinegar
- ⅛ cup sweet chili sauce (the kind also used for dipping with spring rolls)
- 1 tsp fish sauce
- Juice of 1/2 lime
- 1 tsp brown sugar
- Combine ingredients for the dressing in a medium mixing bowl.
- To the bowl, add mangoes, red pepper, and cilantro. Combine.
- Before serving, sprinkle chopped peanuts over top.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: Thai