Go Back
For a vibrant Thai mango salad, you'll need these key ingredients: - 2 ripe mangoes, julienned - 1 medium cucumber, julienned - 1 red bell pepper, thinly sliced - 1/2 red onion, thinly sliced - 1 carrot, shredded - 1/4 cup fresh cilantro, chopped - 1/4 cup roasted peanuts, roughly chopped - 2 tablespoons fish sauce (or soy sauce for a vegetarian-friendly alternative) - 1 tablespoon fresh lime juice - 1 tablespoon honey or agave syrup - 1 red chili, minced (adjust according to your spice preference) - Salt and pepper, to taste These ingredients create a balance of sweet, sour, and crunchy flavors. The ripe mangoes give a sweet base. Fresh vegetables add crunch and color. To take your salad to the next level, consider these optional add-ins: - Fresh herbs like mint or basil for extra aroma - Protein options such as grilled shrimp or tofu for heartiness Adding protein can make this salad a full meal. The herbs will bring a fresh twist. Mangoes are not just tasty; they offer health benefits too. They are rich in vitamins A and C, which support skin and immune health. The fiber in mangoes aids digestion. Fresh vegetables and nuts are also important. They provide essential nutrients and healthy fats. The peanuts add protein and crunch, making the salad satisfying. For the full recipe, check out the detailed instructions! Start by washing all your produce well. Clean mangoes, cucumber, bell pepper, onion, and carrot. Peel the mangoes using a sharp knife. Cut them into thin julienne strips. Make sure the mangoes are ripe for the best taste. Do the same with the cucumber. For the bell pepper and onion, slice them thin. Shred the carrot to add texture. This step ensures every bite is fresh and crisp. In a large mixing bowl, combine the julienned mangoes, cucumber, red bell pepper, red onion, and shredded carrot. Use your hands or utensils to gently toss the ingredients. This helps the colors mix beautifully. Be careful not to mash the veggies. A gentle toss keeps everything fresh and crunchy. In a separate small bowl, whisk together the fish sauce (or soy sauce), fresh lime juice, honey (or agave syrup), and minced red chili. Whisk until the mixture is smooth. Taste the dressing and adjust it. If you want more sweetness, add honey. For more heat, add extra chili. This way, you make the dressing just right for your taste. Drizzle the dressing over the salad mixture. Toss everything gently to coat the ingredients well. Fold in chopped cilantro and roasted peanuts. This adds a nice crunch. Season with salt and pepper to taste. Allow the salad to sit for about ten minutes. This waiting time lets the flavors blend. You can find the full recipe if you want a more detailed guide. To choose ripe mangoes, look for these signs: - Skin should be mostly yellow or red. - Gently squeeze; it should have a little give. - Smell near the stem; a sweet aroma means it’s ready. I recommend using varieties like Haden or Alphonso. They are sweet and juicy, perfect for our salad. Adjusting sweetness and spice is key. If your salad is too sweet, add more lime juice. If it’s too spicy, add more mango or cucumber. Always taste as you go! Salt and pepper are vital for flavor. They help bring out the natural sweetness of the mangoes and the crunch of the veggies. For a stunning presentation, serve your salad in a big, colorful bowl. Top it with extra cilantro and peanuts for a nice touch. For a fun twist, use lettuce cups. Place a scoop of salad in each cup. This makes for a playful and hand-held treat! {{image_4}} For a vegetarian or vegan Thai mango salad, simply replace fish sauce with soy sauce. This swap keeps the umami flavor while making it plant-based. You can also choose alternative sweeteners. Honey works great, but agave syrup is a fine vegan choice. If you love heat, increase the number of chilies in the salad. Start with one and add more if you want a fiery kick. You can also include other spicy ingredients. Consider adding jalapeños or a dash of chili flakes for extra zest. Using seasonal fruits or vegetables can make this salad even better. In summer, add fresh berries or peaches. In the fall, try apples or pears. You can also adjust for different cultural flavors. Adding ingredients like sesame oil or rice vinegar can give it a unique twist. To keep your Thai mango salad fresh, store it in an airtight container. This helps seal in flavors and prevent browning. I recommend eating leftovers within two days for the best taste. If you notice any wilting of the veggies, it’s time to toss it. If you want to meal prep, chop all your veggies ahead of time. Store them separately, and mix them right before serving. This keeps the salad crunchy and fresh. I suggest making the dressing ahead too. Just wait to add it until you’re ready to eat. This way, your salad will taste bright and zesty. Freezing is not ideal for this salad. Mangoes and cucumbers lose their crunch when frozen. However, you can freeze the dressing. Just make sure to thaw it in the fridge before use. Avoid freezing any fresh veggies or herbs, as they won’t taste the same once thawed. To check if mangoes are ripe, look for these signs: - Skin color: A ripe mango often shows yellow or red hues. - Feel: Gently squeeze the mango. It should yield slightly under pressure. - Aroma: Ripe mangoes have a sweet, fruity smell near the stem. When buying mangoes, choose ones that feel heavy for their size. This means they are juicy. Avoid mangoes with dark spots or wrinkles, as they may be overripe. You can prepare the salad a few hours in advance. Here are some tips: - Chop the veggies and mango ahead of time. Store them in an airtight container. - Mix the dressing separately and keep it in the fridge. When you are ready to serve, combine everything. This keeps the salad fresh and crunchy. If you store the salad too long, the flavors can blend too much. The salad may lose its crispness. If you want a vegetarian option, try these substitutes: - Soy sauce works well and adds umami. - Tamari is a gluten-free alternative. These sauces provide a similar salty flavor. Adjust the amount to match your taste. Thai mango salad brings fresh flavors and vibrant colors to your table. We explored key ingredients, from ripe mangoes to fresh herbs, and optional add-ins for added taste. I shared easy steps for preparation and mixing, plus tips for selecting the best mangoes. You can create variations to suit your diet, whether vegetarian or spicy. Learning how to store leftovers helps keep the salad fresh. Enjoy making this salad and impressing others with your skills!

Thai Mango Salad

Indulge in a burst of flavor with this Tropical Thai Mango Salad! This vibrant dish features ripe mangoes, crunchy vegetables, and a zesty dressing that will tantalize your taste buds. Perfect for summer gatherings or a fresh side dish, it’s simple to prepare and visually stunning. Don't miss the chance to impress your friends and family!
Print Recipe Pin Recipe

Ingredients
  

2 ripe mangoes, julienned

1 medium cucumber, julienned

1 red bell pepper, thinly sliced

1/2 red onion, thinly sliced

1 carrot, shredded

1/4 cup fresh cilantro, chopped

1/4 cup roasted peanuts, roughly chopped

2 tablespoons fish sauce (or soy sauce for a vegetarian-friendly alternative)

1 tablespoon fresh lime juice

1 tablespoon honey or agave syrup

1 red chili, minced (adjust according to your spice preference)

Salt and pepper, to taste

Instructions
 

Start by thoroughly washing all your produce. Peel the mangoes and slice them into thin julienne strips, ensuring they're sweet and ripe for maximum flavor. Do the same with the cucumber. For the red bell pepper and red onion, slice them thinly and prepare the carrot by shredding it to add a nice crunch to the salad.

    In a spacious mixing bowl, combine the julienned mangoes, cucumber, red bell pepper, red onion, and shredded carrot. Use your hands or utensils to gently toss them together, allowing the colors to create a vibrant mix.

      In a separate small bowl, prepare the dressing by whisking together the fish sauce (or soy sauce), fresh lime juice, honey (or agave syrup), and the minced red chili. Whisk until all components are well blended, and feel free to taste and adjust the sweetness or spiciness to your liking.

        Drizzle the dressing uniformly over the salad mixture. Toss gently but thoroughly, ensuring every ingredient is coated in the colorful dressing for the best flavor experience.

          Fold in the chopped cilantro and roasted peanuts, giving the salad one last gentle toss to combine everything harmoniously. Season with salt and freshly cracked pepper to taste.

            Allow the salad to sit for approximately 10 minutes at room temperature. This resting period lets the flavors blend beautifully and enhances the overall taste of the dish.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                - Präsentationstipps: For an appealing presentation, serve your salad in a large, colorful bowl, garnished with additional cilantro leaves and a sprinkling of chopped peanuts on top for extra crunch. For a unique touch, consider serving the salad in individual crisp lettuce cups, allowing guests to enjoy a playful, hand-held treat!