Thai Mango Salad is a light, vibrant, and refreshing dish that can be served as a side or as a main dish (with or without shrimp). It’s easy to make, healthy, and packed with sweet, tangy, savory, and spicy flavors. All you need is 20 minutes!
Summer is almost here! This Asian spicy mango salad is perfect as a main or a side to fully enjoy this season!
You can place it in a Mason jar and take it to work or a picnic!
It is one of those refreshing, no-cook meals you will want to make it again and again.
Table of Contents
Why you'll love this recipe
- Refreshing: Fresh mangoes and a zesty lime dressing make this salad a perfect choice for warm days, providing a healthy way to cool off.
- Uniquely flavored: The combination of mangoes, bell peppers, aromatic herbs, and toasted nuts creates a distinct flavor profile that will transport you straight to Thailand.
- Easy to make your own: Try adding your favorite proteins, make a vegetarian version, and adjust the level of spice or sweetness to your preference.
- Nutrient-dense: This Thai green mango salad recipe bursts with vitamins, antioxidants, and beneficial fats that will keep your body healthy and energized. It's gluten-free, dairy-free, and it can be vegetarian or vegan, and high-protein if you add shrimp.
Thai mango salad recipe
Thai mango salad, also known as Yam Mamuang, is a type of “yam” food (spicy salad) in Thai cuisine. It delivers an elegant balance of sweet, sour, savory, and spicy flavors, showcasing vibrant-colored ingredients.
Fresh mango, bell pepper, spicy chiles, and a few other vegetables are tossed in a tangy lime, fish sauce, and brown sugar dressing, which brings the dish to life. Traditionally, unripe mangoes are used for a more sour taste, but you can just as easily use ripe mangoes.
I often make this recipe at home because of how affordable and simple it is. Enjoy it as a side alongside other Thai-inspired dishes, or serve it as a light main with protein options like shrimp.
Ingredients and substitutions
For the Thai Mango Salad
- 3 mangoes (The traditional Thai mango salad calls for green Thai mango which is firmer and also more sour than sweet but I used a ripe mango, the same type of Thai mango used to make Thai coconut rice with mangoes) - You can also try green papaya.
- 1 medium red bell pepper - Yellow or orange bell peppers can be used instead.
- 1 Fresno chile (3-inch in length) - Substitute with a red jalapeño or Thai bird's eye chile for varying heat levels.
- 1 red shallot (or 4 garlic cloves, minced) - Use red onion in a pinch.
- 12 medium cooked shrimp (deveined, peeled, tail-off) – OPTIONAL - You can also try tofu or chicken. For a vegan salad, add tofu or skip any animal protein. For a high-protein salad, either add shrimp or tofu.
For thE DRESSING
- 2 tbsp brown sugar (or coconut palm sugar for making it vegan)
- 1 tbsp fish sauce - Soy sauce, tamari, or coconut amino will also work (or ½ tablespoon gluten-free soy sauce, or coconut amino to make it vegan mixed with ½ tablespoon sesame oil).
- 3 tablespoons fresh lime juice - Lemon or coconut vinegar can be used, but lime provides the best flavor.
- 2 tablespoon cilantro, finely chopped - Omit if you don’t enjoy cilantro.
- 2 tablespoon green onions, finely sliced - You can use extra cilantro or chives.
Garnish
- 3 tbsp roasted peanuts, roughly chopped - Almonds, pecans, or other nuts can be used.
- 3 tablespoon roasted cashew nuts, roughly chopped
- 1 sprig of fresh mint leaves - Or, try Thai basil.
How to make Thai mango salad
- Peel the mango with a vegetable peeler. For an unripened mango, use a grater like the kind you would use for cabbage salad, or a kitchen mandoline and grate the flesh of the mangoes into thin strips. For a ripe mango, use a sharp, dry knife to slice the fruit away from the pit. Slice the mango chunks into thin strips and transfer them to a salad bowl.
- Remove the seeds and finely slice the bell pepper into thin strips. Add to the bowl!
- Cut the chile in half, crosswise. Then, thinly slice it and reserve for garnishing the salad.
- Peel the shallot, cut in half lengthwise, and thinly slice it. Then add to the bowl. If you’re using minced garlic instead, add it to the salad bowl!
- If you use cooked shrimp in your salad, add it to the bowl and toss it with the mango and veggies.
- In a Mason jar, shake together brown sugar, fish sauce, lime juice, cilantro, and greens onions until thoroughly combined. Add the dressing to the salad and toss until the salad is fully coated.
- Garnish the top of the salad with the nuts and fresh mint leaves plus the reserved thinly sliced Fresno pepper.
Useful tips for making this Thai green mango salad
- Use your favorite mangoes: Depending on your taste preferences, you can use unripe (green) mangoes or ripe mangoes as I’ve done in this recipe.
- Slice thinly: Use a Thai peeler, mandoline, or sharp knife to julienne the ingredients.
- Go nut-free: If you have allergies to nuts, try using toasted sesame seeds or toasted coconut flakes as a garnish.
- Let it chill: For the best balance of flavor, make sure you use chilled ingredients.
What to serve with Thai mango salad
Here are some of my favorite dishes to serve this Thai mango salad recipe with:
- Instant Pot Jasmine rice
- Shrimp Thai noodles stir fry
- Thai chicken satay curry
- One pot coconut noodle soup
- Vietnamese spring rolls
FAQ's
What is Thai mango salad?
Thai mango salad is a refreshing and flavorful salad made with mangoes, peppers, chiles, and a tangy dressing. It originates from Thailand and is known for its combination of sweet, sour, savory, and spicy flavors.
What is the best green mango variety?
The best green mango variety for this salad is the Thai green mango, which is firmer and more on the sour side. If you can’t find Thai green mangoes, you can try any variety available near you.
What does a green mango taste like?
Green (unripe) mangoes have a sour and tangy taste compared to ripe mangoes, which are sweet and floral. Green mangoes also have a firmer texture, which allows them to hold their shape in salads like this.
What are the 4 types of Thai food?
The four types of Thai food are as follows:
- Yam - Spicy salads
- Tom - Soups and broths
- Gaeng - Curries
- Tam - Pounded foods
Thai green mango salad falls under the “yam” category.
What is this Spicy Thai green mango salad called?
This Spicy Thai green mango salad is known as "Yam Mamuang" in Thai.
What are the main ingredients for an authentic Thai green mango salad?
The main ingredients for an authentic Thai green mango salad recipe include unripe mango, shallots, chiles, lime juice, sugar, and fish sauce.
What Asian countries also have a green mango salad? What are their differences?
There are many Asian countries with their own versions of green mango salad, all having slight variations in the recipe compared to Thai green mango salad. Here is a quick breakdown:
- Burma (Myanmar) - Thayet Thi Thoke
- Ingredients: Typical ingredients include green mango, fried onions, garlic, crushed peanuts, chile flakes, fish sauce, lime juice, and cilantro.
- Differences: Incorporates fried onions and garlic, with a focus on bold, pungent flavors.
- Cambodia - Bok Svay
- Ingredients: Green mango, dried shrimp, shallots, mint, basil, fish sauce, lime juice, sugar, and chile.
- Differences: Features dried shrimp, mint, and basil, resulting in a fresh, herbaceous recipe.
- Philippines - Ensaladang Mangga
- Ingredients: Green mango, tomato, red onions, shrimp paste, sugar, and chile.
- Differences: Combines shrimp paste with sugar for a distinct sweet and savory taste, and incorporates lots of tomatoes and onions.
- India - Kairi Kachumber
- Ingredients: Green mango, cucumber, onion, green chile, coriander, mint, lemon juice, sugar, and Indian spices.
- Differences: Uses cucumbers and a variety of spices, including cumin and chaat masala. It is quite fragrant in comparison to Thai mango salad recipes.
- Vietnam - Gỏi Xoài
- Ingredients: Green mango, carrot, shallot, mint, basil, cilantro, crushed peanuts, dried shrimp, fish sauce, lime juice, sugar, and chile.
- Differences: Combines carrots and a variety of herbs, with a more balanced, sweeter dressing.
What part of Thailand does green mango salad come from?
Green mango salad comes from the northeastern region known as Isan. However, it’s a very popular recipe throughout the whole country.
Is Thai mango salad healthy?
Absolutely! Thai mango salad is full of vitamins, antioxidants, and healthy fats from the mangoes, vegetables, and nuts. With the addition of protein, it’s considered a complete meal with the perfect balance of macronutrients.
Storage
If you’re left with extra Thai green mango salad, follow these simple storage instructions:
- Fridge: You can store the salad in an airtight container for up to 3 days, but the flavors and textures are best when it’s eaten as soon as possible.
- Freezer: I don’t recommend freezing this recipe as the texture of the mangoes and vegetables will change too much once thawed.
- Prep ahead: You can prepare the salad and dressing separately and store them in the fridge. Mix them together right before you’re ready to serve.
Variations
- Protein: Add grilled chicken, tofu, or tempeh for a protein boost.
- Other veggies: For a different texture and flavor, incorporate cucumbers or carrots.
- Vegetarian: Substitute fish sauce with soy sauce or tamari.
- Spicy: Make it extra spicy by adding more fresh chiles or chile flakes.
- Creamy: Add sliced avocado for a creamy twist on the salad.
- Herbs: For an additional layer of flavor, add some Thai basil.
Other salad recipes to enjoy
- Cucumber chickpea salad
- Shirazi salad (Persian cucumber salad)
- Thai green papaya salad
- Butternut squash salad
- Vegan raw salad
- Shaved Brussels sprout salad
- Antipasto salad
- White bean salad
- Caprese pasta salad
- Beet goat cheese salad
- Berry salad
- Cowboy caviar
- Heart of Palm salad skewers
- Fresh zucchini salad
- Healthy potato salad
- Brazilian potato salad
PIN & ENJOY!
Thai Mango Salad
Equipment
- 1 cutting board
- 1 Chef's knife
- 1 Mason jar
- 1 Salad bowl
Ingredients
For the Thai Mango Salad
- 3 mangoes The traditional Thai mango salad calls for green Thai mango which is firmer and also more sour than sweet but I used a ripe mango, the same type of Thai mango used to make Thai coconut rice with mangoes - You can also try green papaya.
- 1 medium red bell pepper Or yellow or orange bell peppers can be used instead.
- 1 Fresno chile 3-inch in length - Substitute with a red jalapeño or Thai bird's eye chile for varying heat levels.
- 1 red shallot or 4 garlic cloves, minced - Use red onion in a pinch.
- 12 medium cooked shrimp deveined, peeled, tail-off – OPTIONAL - You can also try tofu or chicken. For a vegan salad, add tofu or skip any animal protein. For a high-protein salad, either add shrimp or tofu.
For the Thai Mango Salad Dressing
- 2 tablespoon brown sugar or coconut palm sugar for making it vegan
- 1 tablespoon fish sauce Or soy sauce, tamari, or coconut aminos will also work (or ½ tablespoon gluten-free soy sauce, or coconut aminos to make it vegan mixed with ½ tablespoon sesame oil).
- 3 tablespoons fresh lime juice Or lemon or coconut vinegar can be used, but lime provides the best flavor.
- 2 tablespoon cilantro finely chopped, Or omit if you don’t enjoy cilantro.
- 2 tablespoon green onions finely sliced, Or you can use extra cilantro or chives.
Garnish
- 3 tablespoon roasted peanuts roughly chopped (or Almonds, pecans, or other nuts can be used).
- 3 tablespoon roasted cashew nuts roughly chopped
- 1 sprig of fresh mint leaves Or, try Thai basil.
Instructions
- Peel the mango with a vegetable peeler. For an unripened mango, use a grater like the kind you would use for cabbage salad, or a kitchen mandoline and grate the flesh of the mangoes into thin strips. For a ripe mango, use a sharp, dry knife to slice the fruit away from the pit. Slice the mango chunks into thin strips and transfer them to a salad bowl.
- Remove the seeds and finely slice the bell pepper into thin strips. Add to the bowl!
- Cut the chile in half, crosswise. Then, thinly slice it and reserve for garnishing the salad.
- Peel the shallot, cut in half lengthwise, and thinly slice it. Then add to the bowl. If you’re using minced garlic instead, add it to the salad bowl!
- If you use cooked shrimp in your salad, also add it to the bowl and toss it with the mango and veggies.
- In a Mason jar, shake together brown sugar, fish sauce, lime juice, cilantro, and greens onions until thoroughly combined. Add the dressing to the salad and toss until the salad is fully coated.
- Garnish the top of the salad with the nuts and fresh mint leaves. Serve it: As a main dish, with shrimp or crispy tofu; as a side, without shrimp!
Recipe Video
Recipe Notes
- Freezer: I don’t recommend freezing this recipe as the texture of the mangoes and vegetables will change too much once thawed.
- Prep ahead: You can prepare the salad and dressing separately and store them in the fridge. Mix them together right before you’re ready to serve.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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