This colorful Thai Mango Salad is a refreshing mix of juicy mango, crunchy veggies, and zesty dressing. It’s like a party in a bowl, perfect for summer days!
Whenever I make this salad, I can’t resist eating it straight from the bowl. It’s so delicious! Plus, it’s super easy to whip up in just a few minutes. You’ll love it!
Key Ingredients & Substitutions
Mangoes: Ripe mangoes are essential for a sweet and juicy flavor. You can use Ataulfo or Haden varieties for the best results. If mangoes aren’t in season, consider using ripe peaches or nectarines as a substitute.
Green Papaya or Cucumber: Shredded green papaya gives a unique texture but cucumber can work just as well if you want a milder flavor. If you can’t find either, try using shredded carrots for added crunch.
Fish Sauce: Traditional in Thai recipes, fish sauce adds depth. For a vegetarian option, soy sauce or tamari (gluten-free) would be ideal. Just keep in mind that tamari is usually a bit saltier, so adjust accordingly.
Palm Sugar: This sugar has a lovely caramel-like flavor. If unavailable, brown sugar or honey can be used as alternatives. Honey will add a different sweetness, so taste and adjust if necessary!
How Do I Get the Perfect Texture and Flavor for My Thai Mango Salad?
The secret to a delightful Thai Mango Salad lies in the freshness and texture of its ingredients. Here’s what to keep in mind:
- **Slice Mangoes:** Go for thin strips or julienne for better presentation and easier eating. The thinner the mango, the better it absorbs the dressing!
- **Mix Vegetables:** When combining the salad, start with mango and crunchy veggies. This will ensure the flavors meld well together.
- **Whisk Dressing Well:** When making the dressing, whisk until the sugar fully dissolves. This prevents any graininess in the final dish.
- **Toss Gently:** Mix the salad gently to avoid bruising the mangoes. A light touch helps keep the salad vibrant and fresh.
- **Add Nuts Last:** Plan to add the chopped nuts right before serving. This keeps them crunchy and prevents them from becoming soggy!
How to Make Thai Mango Salad
Ingredients You’ll Need:
For the Salad:
- 2 ripe mangoes, peeled and thinly sliced or julienned
- 1 cup shredded green papaya or cucumber (optional alternative)
- 1/2 red bell pepper, thinly sliced
- 1 medium carrot, peeled and julienned
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts or cashews, roughly chopped
For the Dressing:
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon sugar (palm sugar preferred)
- 1 small red chili, thinly sliced (adjust to taste)
- 1 teaspoon toasted sesame oil (optional)
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prepare. It’s quick and straightforward—perfect for a refreshing side dish or light meal that highlights the delicious flavors of Thai cuisine!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and slicing the mangoes into thin strips or julienne them for a nice texture. If you’re using green papaya, peel it and shred it finely. Next, julienne the carrot and thinly slice the red bell pepper so everything can mix easily.
2. Combine the Salad Ingredients:
In a large mixing bowl, gather the prepared mango, shredded papaya or cucumber (if you chose to use it), julienned carrot, and sliced red bell pepper. This colorful medley will make your salad both tasty and visually appealing!
3. Whisk the Dressing:
In a small bowl, mix together the lime juice, fish sauce (or soy sauce for a vegetarian option), sugar, sliced chili, and toasted sesame oil (if you’re including it). Whisk everything together until the sugar dissolves completely. This dressing is what brings the salad to life!
4. Toss it All Together:
Pour the dressing over the mixed vegetables and mango in the large bowl. Gently toss everything together to make sure the flavors coat all the ingredients evenly, but handle it carefully to avoid bruising the mango.
5. Add the Crunch!
Top your salad with the chopped peanuts or cashews and the fresh cilantro leaves. These toppings add a delightful crunch and burst of flavor that pairs well with the sweetness of the mango.
6. Serve and Enjoy:
Serve the Thai Mango Salad immediately as a refreshing side dish or light meal. If you like, you can garnish it with extra cilantro and lime wedges for an extra burst of flavor. Enjoy the bright, tangy, and slightly spicy flavors in every bite!
Can I Use Other Fruits in This Salad?
Absolutely! Besides mango, you could use ripe peaches, nectarines, or even pineapple for a tropical twist. Just ensure they’re sweet and ripe for the best flavor.
How Can I Adjust the Spice Level?
If you prefer a milder salad, you can reduce the amount of sliced red chili or omit it entirely. For more heat, consider adding some crushed red pepper flakes or more sliced chili to suit your taste.
Is It Possible to Make This Salad Vegan?
Yes! Simply use soy sauce or tamari instead of fish sauce, and your salad will be completely vegan while still packed with flavor.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the crunchy components may soften, so it’s best enjoyed fresh!
