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Thai Mango Salad: Thai mango salad with peanuts — Salads recipe | AfoodrinkSalads

Thai Mango Salad

This bright Thai mango salad layers firm-ripe mango with crunchy vegetables, fresh herbs, peanuts, and a salty-lime dressing. It is sweet, tangy, lightly spicy, and ready without turning on the stove.

Total time
25 min
Yield
4 side-dish servings
Difficulty
Easy

Prep 25mCook 0mThaiSalads

Thai mango salad is the kind of dish that wakes up a table. It has juicy fruit, crisp vegetables, fresh herbs, and a punchy dressing that balances lime, fish sauce, a little sugar, garlic, and chile.

For the best texture, use mangoes that are firm-ripe rather than very soft. They should smell sweet and give just slightly when pressed, but still hold their shape when sliced.

Serve this salad as a side with grilled fish, chicken, tofu, or rice. It is also refreshing on its own for a light lunch, especially on warm days.

01What you'll need

Ingredients

14 items · 4 side-dish servings

  • 2 large firm-ripe mangoes, peeled and cut into thin matchsticks, about 3 cups or 330 g
  • 1 medium red bell pepper, thinly sliced
  • 1 small English cucumber, cut into thin matchsticks
  • 1 medium carrot, grated or cut into thin matchsticks
  • 1/2 small red onion, very thinly sliced
  • 1 cup mung bean sprouts, rinsed and well drained
  • 1/2 cup fresh cilantro leaves and tender stems, roughly chopped
  • 1/2 cup fresh mint leaves, torn if large
  • 1/3 cup roasted unsalted peanuts, roughly chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar or palm sugar
  • 1 small Thai chile, finely chopped
  • 1 small garlic clove, finely grated or minced

02How to make it

Step-by-step

  1. 1. Make the Dressing

    In a large bowl, whisk together the lime juice, fish sauce, brown sugar, chopped chile, and garlic. Whisk means to stir quickly with a fork or whisk until the sugar mostly dissolves.

  2. 2. Slice the Mangoes

    Peel the mangoes. Cut the flesh away from the flat pit, then slice it into thin matchsticks. Add the mango to the bowl with the dressing.

  3. 3. Prepare the Crunchy Vegetables

    Thinly slice the bell pepper and red onion. Cut the cucumber and carrot into matchsticks, or grate the carrot if that is easier. Add them to the bowl.

  4. 4. Add the Sprouts

    Rinse the bean sprouts under cold water and drain them very well. Pat them dry with a clean towel if they seem wet, then add them to the salad.

  5. 5. Toss Gently

    Use tongs or two large spoons to toss the mango and vegetables with the dressing. Be gentle so the mango pieces do not break down.

  6. 6. Fold in the Herbs

    Add the cilantro and mint. Toss just a few times so the herbs stay fresh and leafy.

  7. 7. Finish with Peanuts

    Sprinkle the chopped peanuts over the salad right before serving. This keeps them crunchy.

  8. 8. Taste and Serve

    Taste a small bite. Add a little more lime juice if you want it sharper, or a pinch more sugar if the mango is very tart. Serve right away.

03From our kitchen

Cook's tips

  • Make-ahead: Slice the mango and vegetables up to 1 day ahead. Store them covered in the refrigerator. Keep the dressing, herbs, and peanuts separate until serving.
  • Storage: Leftover dressed salad keeps for about 1 day in the refrigerator, but the herbs will darken and the peanuts will soften. Add fresh peanuts before eating leftovers.
  • Mango swap: If your mangoes are very soft, cut them into small chunks instead of matchsticks and toss gently. If they are very tart, add an extra teaspoon of sugar to the dressing.
  • Fish sauce swap: For a vegetarian version, replace the fish sauce with soy sauce or tamari plus a tiny pinch of salt. The flavor will be different but still savory.
  • Heat level: Thai chiles are spicy. Use half a chile for mild heat, or remove the seeds. For no heat, leave it out.
  • Bean sprout note: Use very fresh sprouts, rinse them well, and keep them cold. If you are serving someone pregnant, elderly, immunocompromised, or very young, consider skipping raw sprouts or replacing them with shredded cabbage.

Cook's note

This recipe is written as a fresh side salad. The dressing is intentionally strong before tossing, because the mango, cucumber, and sprouts mellow it once everything is mixed.

04Frequently asked

Questions & answers

Can I use green mango for Thai mango salad?

Yes. Green mango is firmer and more tart, so the salad will taste sharper and crunchier. You may want to add another 1 to 2 teaspoons of sugar to balance the lime and fish sauce.

What is the easiest way to cut mango into matchsticks?

Peel the mango first. Slice the flesh off each side of the pit in wide slabs, then cut those slabs into thin slices. Stack a few slices and cut them again into thin strips.

Can I make this salad vegan?

Yes. Replace the fish sauce with tamari or soy sauce. For a flavor closer to fish sauce, add a small pinch of salt and a tiny splash of rice vinegar, then adjust to taste.

What can I serve with Thai mango salad?

It goes well with grilled shrimp, salmon, chicken satay, tofu, jasmine rice, or a simple noodle bowl. It also works as a bright side for spicy curries.

Why did my salad turn watery?

Cucumber, mango, and sprouts release liquid after they are salted or dressed. To reduce this, drain the sprouts well, serve soon after tossing, and keep the peanuts separate until the end.

05Per serving

Nutrition facts

Nutrition Facts

4 side-dish servings

Amount per serving

Calories172

% Daily Value*

Total Fat7 g
9%
Saturated Fat1.1 g
6%
Cholesterol0 mg
0%
Sodium371 mg
16%
Total Carbohydrate27 g
10%
Dietary Fiber5 g
18%
Total Sugars19 g
Protein6 g
12%
Vitamin D0 mcg
0%
Calcium51 mg
4%
Iron1.4 mg
8%
Potassium516 mg
11%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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