Go Back
–+ servings
Thai Mango Salad Fresh

Thai Mango Salad Fresh: A Burst of Flavor Awaits

Thai Mango Salad Fresh is a refreshing salad made with ripe mangoes and colorful vegetables, tossed in a tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Ripe Mangoes Choose slightly soft, juicy mangoes for the best flavor.
  • 1 cup Shredded Carrots Substitute with grated zucchini for a fun twist.
  • 1 piece Red Bell Pepper Substitute with yellow or orange bell peppers if desired.
  • 1 cup Cucumber Jicama can be a tasty nutty alternative.
  • 1/2 cup Fresh Cilantro Omit or replace with mint if disliked.
  • 1/2 cup Roasted Peanuts Opt for sunflower seeds for a nut-free option.
For the Dressing
  • 2 tablespoons Sesame Oil Avocado oil works well as a substitution.
  • 1 tablespoon Lime Juice Lemon juice can be used in a pinch.
  • 1 tablespoon Fish Sauce Use soy sauce or coconut aminos for a vegetarian alternative.
  • 1 tablespoon Honey or Agave Syrup Maple syrup is a great substitute.
  • 1 piece Red Chili Optional for heat; adjust to taste.
  • to taste Salt and Pepper Essential for enhancing overall flavor.

Equipment

  • Mixing bowl
  • Whisk
  • Knife
  • Cutting Board
  • tongs

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Julienne the ripe mangoes, carrots, and cucumber into thin strips. Thinly slice the red bell pepper. This should take about 5 minutes.
  2. Make the Dressing: In a bowl, whisk together sesame oil, lime juice, fish sauce, and honey. Add minced red chili. Blend until smooth, about 3 minutes.
  3. Combine the Salad: Toss together julienned mangoes, carrots, cucumber, and red bell pepper in a large bowl. This should take about 2 minutes.
  4. Dress the Salad: Drizzle the dressing over the mixed vegetables and toss gently with tongs for 1-2 minutes until well-coated.
  5. Season: Taste and season your salad with salt and pepper. Take a minute to balance nearly all flavors.
  6. Let Rest: Allow the salad to sit for 10 minutes at room temperature for flavors to meld.
  7. Serve: Fold in chopped cilantro and crushed peanuts just before serving, and enjoy your vibrant dish!

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 20mgIron: 0.5mg

Notes

This Thai Mango Salad is a delightful addition to any meal. If you have leftovers, keep the dressing separate until you are ready to eat.

Tried this recipe?

Let us know how it was!