Fresh, bright, and full of contrast, Thai Mango Salad delivers bold flavor without cooking. This Thai Mango Salad balances tart green mango, crisp vegetables, herbs, and a lively dressing that hits sweet, salty, and spicy notes in every bite. It works as a starter, a light lunch, or a refreshing side for grilled dishes. Because everything comes together raw, the textures stay sharp and the flavors taste clean. If you enjoy salads with punchy dressings and plenty of crunch, this recipe belongs in your regular rotation.
Story
I first made Thai Mango Salad on a hot afternoon when turning on the stove felt unnecessary. I wanted something crisp, fast, and exciting, not another leafy bowl with a bland vinaigrette. This Thai Mango Salad solved that problem immediately. Green mango brings tang and firmness, while peppers, courgette, and lettuce add structure. The dressing ties everything together with lime juice, sesame oil, and tamari for a salty edge. I now return to this Thai Mango Salad whenever I need a bold, refreshing dish that feels special yet simple. It fits right alongside grilled foods, but it also stands strong on its own. The contrast of sweet, sour, salty, and heat keeps this Thai Mango Salad interesting from the first fork to the last.
Ingredients
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1 large Thai green mango or unripe mango, julienned
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1 large red pepper, julienned
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A handful of Cos lettuce leaves, torn
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2 spring onions, white parts finely sliced
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1 courgette, julienned
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1 red chili, finely diced
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A handful of roasted cashews or peanuts, chopped
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Fresh coriander and/or mint, chopped, plus whole leaves for garnish
Dressing
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2–3 tablespoons lime juice
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1 tablespoon sesame oil
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1 small garlic clove, pressed
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2 tablespoons tamari or soy sauce
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1 teaspoon maple syrup or sugar
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Ground black pepper, to taste
Step-by-Step Instructions
Preparing the Ingredients
Start by peeling the mango if needed, then slice it into fine matchsticks using a sharp knife or julienne peeler. Cut the red pepper and courgette into similar thin strips so everything mixes evenly. Tear the Cos lettuce into bite-sized pieces. Slice the spring onions finely and dice the chili carefully, adjusting the amount if you prefer less heat. Chop the nuts and herbs, keeping a few leaves whole for garnish.
Cooking Instructions
Whisk all dressing ingredients together in a small bowl until smooth and balanced. Set it aside for a few minutes so the flavors combine. Place the mango, red pepper, courgette, lettuce, spring onions, chili, and chopped herbs into a large mixing bowl. Pour the dressing over the salad and toss gently until everything coats evenly. Taste and adjust seasoning if needed. Serve immediately, topped with chopped nuts and extra herbs.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid using overly ripe mango, as it turns soft and sweet instead of crisp and tangy. Cut all vegetables to similar sizes so each bite tastes balanced. Do not overdress the salad, since too much liquid dulls the crunch and brightness. Always taste before serving and adjust lime or salt as needed.
Pro Tips for Better Flavor
Chill the mango briefly before cutting for cleaner slices. Toast the nuts lightly if they lack crunch. Add extra herbs at the end for freshness. For a sweet and spicy salad profile, increase chili slightly and keep the mango firm. This approach keeps the flavors lively and clear.
Serving and Storage
How to Serve
Serve Thai Mango Salad immediately as a starter or alongside grilled tofu, fish, or chicken. It also works well as a crunchy vegetable side for rice-based meals. Arrange it on a wide platter and scatter herbs on top for a clean presentation.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to one day. The vegetables soften over time, so this salad tastes best fresh. If needed, drain excess liquid and add fresh herbs before serving again.
Conclusion
Thai Mango Salad brings brightness, crunch, and contrast to the table with minimal effort. The fresh vegetables, herbs, and zesty dressing create a dish that feels light yet satisfying. Try it once, and you will likely crave it whenever you want a quick, refreshing meal.
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Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the vegetables and dressing separately a few hours ahead. Combine them just before serving to keep the texture crisp and fresh.
Is this salad gluten-free?
Yes, when made with tamari instead of regular soy sauce, this salad stays gluten-free and suitable for sensitive diets.
What can I substitute for green mango?
Firm unripe mango works best, but green papaya or tart apple can substitute while keeping the salad crisp and bright.
Print
Thai Mango Salad
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Fresh Thai Mango Salad with crisp vegetables, herbs, and a tangy lime dressing. A no-cook starter with sweet, salty, and spicy balance.
Ingredients
- 1 large Thai green mango or unripe mango, julienned
- 1 large red pepper, julienned
- Handful of Cos lettuce leaves, torn
- 2 spring onions, white parts sliced finely
- 1 courgette, julienned
- 1 red chili, finely diced
- Handful of roasted cashews or peanuts, chopped
- Fresh coriander and/or mint, chopped
- 2–3 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 small garlic clove, pressed
- 2 tablespoons tamari or soy sauce
- 1 teaspoon maple syrup or sugar
- Ground black pepper, to taste
Instructions
- Julienne the mango, red pepper, and courgette. Tear the lettuce and slice the spring onions.
- Whisk all dressing ingredients together in a small bowl and rest briefly.
- Combine all salad ingredients except nuts in a large bowl.
- Toss with dressing, adjust seasoning, and serve topped with nuts and herbs.
Notes
- Use firm, unripe mango for best texture.
- Adjust chili to taste for more or less heat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 151
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg