Zesty Thai Mango Salad Recipe

Introduction

This Zesty Thai Mango Salad is a refreshing and vibrant dish bursting with bold flavors and crisp textures. Perfect as a light lunch or a side, it combines sweet mangoes with fresh veggies and a tangy, spicy dressing.

Ingredients

• 2 ripe mangoes, peeled and diced
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup peanuts, crushed (optional)
• 2 tablespoons sesame seeds (optional)
• For the dressing:
• 3 tablespoons lime juice
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon honey or maple syrup
• 1 teaspoon chili flakes (adjust to taste)
• 1 clove garlic, minced

Instructions

1. Step 1: Begin by preparing the dressing. In a small bowl, whisk together the lime juice, fish sauce, honey (or maple syrup), chili flakes, and minced garlic until well combined. Set aside to allow the flavors to meld.
2. Step 2: In a large mixing bowl, combine the diced mangoes, shredded carrots, sliced red bell pepper, julienned cucumber, and thinly sliced red onion. Toss gently to mix the vegetables and fruit evenly.
3. Step 3: Pour the prepared dressing over the salad mixture. Toss everything together until all the ingredients are well coated with the dressing.
4. Step 4: Add the chopped cilantro and mint leaves to the salad. Gently mix again to distribute the herbs throughout the salad.
5. Step 5: If desired, sprinkle the crushed peanuts and sesame seeds on top for added crunch and garnish.
6. Step 6: Serve the salad immediately, or allow it to chill in the refrigerator for about 15-20 minutes to enhance the flavors before serving.

Tips & Variations

• For a vegetarian or vegan version, replace fish sauce with soy sauce or tamari.
• Add diced red chili instead of chili flakes for a fresher heat.
• Use toasted sesame seeds for a nuttier flavor.
• Include shredded green papaya or jicama for extra crunch.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The salad tastes best fresh but can be quickly refreshed by tossing before serving. Avoid making the salad too far in advance to prevent the mango and vegetables from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the dressing in advance but toss the salad ingredients just before serving to maintain freshness and crispness.

What can I substitute for fish sauce if I’m allergic?

Use soy sauce or tamari as a vegetarian and allergy-friendly alternative without compromising too much on the umami flavor.

Zesty Thai Mango Salad Recipe

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★★★★★

4.6 from 103 reviews

• Author: Lana
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Zesty Thai Mango Salad is a refreshing and colorful dish combining ripe mangoes, crisp vegetables, and fresh herbs, all tossed in a tangy lime and fish sauce dressing with a touch of heat. Perfect as a light appetizer or side dish, it offers a delightful balance of sweet, sour, and spicy flavors with optional crunchy peanuts and sesame seeds for texture.

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Ingredients

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Salad Ingredients

• 2 ripe mangoes, peeled and diced
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup peanuts, crushed (optional)
• 2 tablespoons sesame seeds (optional)

Dressing Ingredients

• 3 tablespoons lime juice
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon honey or maple syrup
• 1 teaspoon chili flakes (adjust to taste)
• 1 clove garlic, minced

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Instructions

1. Prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), honey or maple syrup, chili flakes, and minced garlic until well combined. Set aside to allow the flavors to meld.
2. Combine the salad ingredients: In a large mixing bowl, add the diced mangoes, shredded carrots, sliced red bell pepper, julienned cucumber, and thinly sliced red onion. Toss gently to mix all the fruits and vegetables evenly.
3. Add the dressing: Pour the prepared dressing over the salad mixture. Toss everything together until all the ingredients are well coated with the dressing for full flavor integration.
4. Add herbs: Stir in the chopped fresh cilantro and mint leaves, mixing gently to distribute the herbs evenly throughout the salad.
5. Garnish: If desired, sprinkle crushed peanuts and sesame seeds on top to add a crunchy texture and garnish the salad attractively.
6. Chill and serve: Serve the salad immediately for a fresh bite or allow it to chill in the refrigerator for 15 to 20 minutes to enhance and meld the flavors further before serving.

Notes

• Use ripe mangoes for the best flavor and sweetness in the salad.
• For a vegetarian version, replace fish sauce with soy sauce or tamari.
• Adjust chili flakes according to your preferred heat level.
• Crushed peanuts and sesame seeds add texture but can be omitted for a nut-free version.
• This salad is best consumed fresh but can be refrigerated for up to 1 day.
• Serve as a side dish or a light meal on a warm day.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Keywords: Thai mango salad, zesty salad, fresh mango recipe, Thai salad, healthy salad, mango carrot salad, easy no-cook salad