Thai Mango Salad
A vibrant and refreshing Thai salad bursting with sweet, sour, salty, and crunchy flavors.
Ingredients
- •2 firm unripe green mangoes, peeled and julienned
- •1 medium red bell pepper, thinly sliced
- •1 cup cherry tomatoes, halved
- •1/4 cup finely sliced shallots
- •1/2 cup fresh cilantro leaves, chopped
- •1/2 cup fresh mint leaves, chopped
- •1/3 cup roasted unsalted peanuts, roughly chopped
- •2 tablespoons fresh lime juice
- •2 tablespoons fish sauce
- •1 tablespoon coconut sugar or brown sugar
- •1 Thai bird eye chili, thinly sliced (optional)
Instructions
- 1
Whisk together the fresh lime juice, fish sauce, coconut sugar, and sliced Thai chili in a large mixing bowl until the sugar fully dissolves.
- 2
Add the julienned green mangoes, sliced red bell pepper, cherry tomatoes, and sliced shallots to the bowl with the dressing.
- 3
Toss the salad gently until all the vegetables and mango are evenly coated in the sweet and tangy dressing.
- 4
Fold in the fresh cilantro and mint leaves just before serving to maintain their vibrant color and fresh aroma.
- 5
Transfer the salad to a serving platter and garnish generously with the chopped roasted peanuts on top.
💡 Chef tips
- Use firm, slightly green mangoes for the best authentic crunch and tart flavor.
- For a vegetarian or pareve version, substitute the fish sauce with an equal amount of soy sauce or tamari.
- It is best served immediately after tossing, as the salt in the dressing will cause the mangoes to release water over time.
✅ How it should turn out
The finished salad is colorful and crisp, offering a fragrant aroma of fresh herbs and lime with a perfectly balanced sweet, sour, and savory flavor profile.