Have you ever bitten into something so bright and tangy that it practically slapped your taste buds awake? That’s how I felt the first time I tried a proper Thai mango salad — and I’ve been obsessed ever since. I’ll walk you through a simple, fresh version that you can throw together in under 20 minutes, plus a few pro tips I learned the hard way (read: I once used a supermarket mango that tasted like gum).
If you love bold, crunchy salads, check out this similar tangy mix I made earlier — Bloody Mary pasta salad recipe. It won’t replace mango, but it’ll keep your salad game interesting. FYI: this one uses sweet, ripe mangoes as the real star.
Why You’ll Love This Recipe
- Quick to make — you chop and toss, no long marinating required.
- Perfect balance of sweet, sour, salty, and spicy — like a tiny flavor party in your mouth.
- Versatile — serve it as a side, a light main, or a crunchy topping for grilled fish.
- Healthy — full of fresh veggies, fruit, and a modest dose of protein if you add peanuts.
- Customizable — swap fish sauce for soy, add shrimp, or go full veg.
Ingredients You’ll Need
- 2 pieces ripe mangoes, peeled and julienned
- 1 cup shredded carrots
- 1 piece red bell pepper, thinly sliced
- 1 piece cucumber, julienned
- 0.25 cup fresh cilantro, chopped
- 0.25 cup roasted peanuts, crushed
- 2 tablespoons sesame oil
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon honey or agave syrup
- 1 piece red chili, finely chopped (optional for heat)
- 0 to taste salt and pepper
How to Make (Step-by-Step)
STEP 1
In a large mixing bowl, combine the julienned mangoes, shredded carrots, sliced red bell pepper, and julienned cucumber. Toss gently to combine. Keep the pieces roughly the same size so every bite mixes well.
STEP 2
In a small bowl, whisk together the sesame oil, lime juice, fish sauce (or soy sauce), honey (or agave syrup), and chopped red chili. Mix until well blended. Taste the dressing and adjust lime or sweetness — you control the sass.
STEP 3
Pour the dressing over the salad and toss everything gently to ensure the ingredients are well-coated. Season with salt and pepper to taste, adjusting as needed. Allow the salad to sit for 10 minutes to let the flavors meld together.
STEP 4
Just before serving, add the chopped cilantro and crushed roasted peanuts for a delightful crunch. Toss lightly and serve immediately. Yes, you could make this earlier, but the cilantro wilt factor is real.
Pro Tips for the Best Results
- Use ripe but firm mangoes. Overripe mangoes turn mushy; underripe ones taste starchy. Aim for slight give when you press.
- Julienne everything thinly. Thin strips give the best texture and coating for the dressing.
- Toast your peanuts for extra aroma — I do this on the stovetop for 2-3 minutes until they smell toasty.
- If you avoid fish sauce, use light soy sauce and a splash of extra lime for brightness.
- Add a pinch of sugar only if your mango lacks sweetness — don’t overdo it.
- Chill your bowl for 10 minutes before serving on a hot day; the salad tastes brighter when cool.
- Want it spicier? Keep the seeds in the chili. Want it milder? remove the seeds and use half the chili.
Fun Variations & Topping Ideas
Variations:
- Add cooked, chilled shrimp or shredded rotisserie chicken to make this a heartier main.
- Swap peanuts for cashews if you prefer a smoother crunch.
- Use green (firm) mango for a tangier, more traditional Thai style.
- Make it vegan by substituting fish sauce with tamari and using agave syrup.
Toppings:
- Crushed roasted peanuts or cashews for crunch.
- Extra cilantro or Thai basil for herbal lift.
- Thinly sliced red onion for a sharper bite.
- A drizzle of sriracha or sweet chili sauce for an added kick.
Storing and Reheating
This sald likes to be eaten fresh, but sometimes life happens.
- Refrigerating: Store leftovers in an airtight container for up to 2 days. Keep the peanuts and cilantro separate until just before serving to preserve crunch and color.
- Reheating: Don’t microwave this salad — it loses texture and freshness. If you want a warm option, toss the salad over warm grilled fish or chicken rather than warming the salad itself.
- Dressing on the side: If you plan to store it, keep the dressing separate and add it just before serving to keep the veggies crisp.
Leftover ideas
- Toss leftover salad with cold rice noodles for a quick lunch.
- Use as a topping for tacos — yes, mango tacos are a thing, and yes, they’re awesome.
- Fold into a grain bowl with quinoa and roasted sweet potato.
- Mix with plain yogurt for a creamy slaw-style side.
Frequently Asked Questions (FAQ)
What kind of mango works best?
Use ripe but firm mangoes like Ataulfo or Kent. They give sweetness without turning to mush. Ever bought a mango that tasted like cardboard? Don’t do that.
Can I make this nut-free?
Yes. Skip the peanuts and add toasted pumpkin seeds or crispy fried shallots for texture.
Is fish sauce necessary?
No. Fish sauce gives depth and that umami punch, but soy sauce or tamari works well for vegetarians. IMO, fish sauce just finishes the flavor profile like a pro.
How spicy is this recipe?
Spiciness depends on your chili choice. Use one small red chili for mild heat, or add more if you like it bold. Want no heat? Leave the chili out entirely.
Can I prepare this ahead of time for a party?
Prepare the components — julienne the mango, shred the carrots, make the dressing — then assemble 10 minutes before serving. Your guests will think you practiced patience in the kitchen. 😉
Conclusion
This Thai mango salad hits the sweet, salty, sour, and spicy notes in a way that feels effortless and fresh. You get crunchy texture from the veggies and peanuts, bright citrus from lime, and a subtle sesame warmth from the oil. Try it as a side with grilled fish or as a light main topped with shrimp — you’ll probably make it again next week. If you want a different take on bold salads, check out this detailed Thai mango salad – Lazy Cat Kitchen for more inspiration and variations.
If you try the recipe, leave a comment and rating — I genuinely want to know if your mango lived up to expectations or staged a tiny rebellion in the fruit bowl. Happy chopping!
Thai Mango Salad
Ingredients
Main Ingredients
- 2 pieces ripe mangoes, peeled and julienned Use ripe but firm mangoes for best texture.
- 1 cup shredded carrots Provides crunch and color.
- 1 piece red bell pepper, thinly sliced Adds sweetness and flavor.
- 1 piece cucumber, julienned For refreshing crunch.
- 0.25 cup fresh cilantro, chopped Add just before serving.
- 0.25 cup roasted peanuts, crushed For added texture.
Dressing Ingredients
- 2 tablespoons sesame oil Adds nutty flavor.
- 2 tablespoons lime juice For tanginess.
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option) Contributes umami.
- 1 tablespoon honey or agave syrup Sweetness to balance acidity.
- 1 piece red chili, finely chopped (optional) For heat.
- to taste salt and pepper Adjust seasoning to preference.
Instructions
Preparation
- In a large mixing bowl, combine the julienned mangoes, shredded carrots, sliced red bell pepper, and julienned cucumber. Toss gently to combine and keep the pieces roughly the same size.
- In a small bowl, whisk together the sesame oil, lime juice, fish sauce (or soy sauce), honey (or agave syrup), and chopped red chili until well blended. Taste the dressing and adjust lime or sweetness as needed.
- Pour the dressing over the salad and toss gently until well-coated. Season with salt and pepper to taste and let sit for 10 minutes.
- Just before serving, add the chopped cilantro and crushed roasted peanuts, toss lightly, and serve immediately.
