Thai Mango Salad

5 from 6 votes

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! Yield: 2 (main dish) or 4 (side dish).

Course:Side Dish

Cuisine:Asian, Thai

Prep Time 20

Cook Time 0

Total Time 20

Servings servings

Calories218.7 kcal

Author Denise Browning

Cost $ 1.50 per serving

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

Because shrimp is optional, it is not included in the nutrition facts calculation.

STORAGE

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

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