Thai Mango Salad
A vibrant and refreshing blend of crisp green mango, crunchy peanuts, and a zesty lime-chili dressing.
👥 4 servings⏱ Prep 15′🔥 Cook 30′⚡ 180 kcal per serving
Ingredients
- •2 firm green mangoes, peeled and julienned
- •1 cup shredded carrots
- •1/2 cup cherry tomatoes, halved
- •1/4 cup thinly sliced shallots
- •1/2 cup fresh cilantro leaves, chopped
- •1/3 cup roasted peanuts, roughly chopped
- •2 tablespoons fish sauce
- •2 tablespoons fresh lime juice
- •1 tablespoon brown sugar
- •1 Thai bird eye chili, finely sliced
Instructions
- 1
Whisk together the fish sauce, lime juice, brown sugar, and sliced Thai chili in a large bowl until the sugar is fully dissolved to create the dressing.
- 2
Add the julienned green mangoes, shredded carrots, halved cherry tomatoes, and sliced shallots to the bowl with the dressing.
- 3
Toss all the ingredients gently until they are evenly coated in the dressing and flavors are combined.
- 4
Fold in the fresh cilantro and top with the chopped roasted peanuts just before serving to maintain their crunch.
💡 Chef tips
- Use very firm, slightly unripe green mangoes for the best authentic crunch and tart flavor.
- For a vegetarian option, substitute the fish sauce with equal parts soy sauce or tamari and a pinch of salt.
- Assemble the salad just before serving so the vegetables retain their crisp texture and do not become soggy.
✅ How it should turn out
The finished salad should look vibrant and colorful with a fragrant citrus aroma, offering a perfect balance of sweet, sour, salty, and spicy flavors.