This Thai Mango Salad is a burst of flavors! It’s sweet, spicy, and super fresh with juicy mangoes, crunchy veggies, and a zesty dressing that ties it all together.
I love how quick this salad is to whip up—perfect for a sunny day! Toss it together and enjoy a little taste of Thailand right at home! 🍍🌶️
Key Ingredients & Substitutions
Mangoes: Choose ripe mangoes for the best sweetness. I like using Ataulfo mangoes for their creamy texture. If you can’t find ripe ones, you can use papaya as a substitute, which offers a similar sweet flavor.
Carrot: Freshly julienned carrots add crunch and color. You could swap them with bell peppers or shredded red cabbage if you’re out of carrots.
Cucumber: Both julienned and spiralized cucumbers work well here. If cucumbers are not available, consider zucchini or even sliced radishes for an interesting twist.
Cilantro: Fresh cilantro gives a nice flavor boost, but if you’re not a fan, you can use fresh mint or parsley for a different but tasty profile. I personally love the liveliness cilantro adds!
Fish Sauce: This ingredient adds that umami taste. If you’re vegetarian or don’t have it on hand, soy sauce works perfectly as a replacement, giving a slightly different flavor but still delicious.
How Do I Make the Dressing Shine?
The dressing is crucial for tying all the ingredients together, so let’s get it just right! Here’s how to prepare it:
- In a small bowl, mix lime juice, fish sauce, honey (or palm sugar), and rice vinegar.
- Whisk until the honey fully dissolves, which ensures an even coat on the salad.
- Add red chili flakes if you want extra heat. Adjust to your taste, keeping in mind that you can always add more later.
Pour the dressing over the salad just before serving to keep everything fresh and crunchy. The balance of sweet, spicy, and tangy will make your salad delightful!
Easy Sweet and Spicy Thai Mango Salad
Ingredients You’ll Need:
Fresh Fruits and Veggies:
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 medium carrot, julienned
- 1 small cucumber, julienned or spiralized
- 6 cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves
- 1/4 cup cashew nuts
- 1 small green chili, finely sliced (adjust to taste)
For the Dressing:
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon honey or palm sugar
- 1 teaspoon rice vinegar
- 1/4 teaspoon red chili flakes (optional, for extra heat)
- Salt to taste
How Much Time Will You Need?
This quick and flavorful salad takes about 15 minutes to prepare. It’s a breeze—just chop, mix, and you’re good to go! Enjoy it fresh for a delightful lunch or as a refreshing side dish at dinner.
Step-by-Step Instructions:
1. Prepare the Mangoes:
Start by peeling the mangoes and slicing them into thin strips. Make sure they’re ripe for the best sweetness! Once sliced, place them into a large mixing bowl.
2. Add the Veggies:
Next, julienne the carrot and cucumber (or spiralize them if you prefer that look). Add them to the bowl with the mangoes to bring in more crunch and color. Then, toss in the halved cherry tomatoes, fresh cilantro leaves, cashew nuts, and finely sliced green chili.
3. Make the Dressing:
In a small bowl, combine the lime juice, fish sauce (or soy sauce), honey (or palm sugar), rice vinegar, and optional red chili flakes. Whisk together until the honey is fully dissolved and the dressing is well mixed.
4. Combine Everything:
Pour the dressing over the mango and vegetable mixture. Gently toss everything together, ensuring all the ingredients are coated nicely with that zesty dressing!
5. Taste and Adjust:
Take a moment to taste your salad. You can add a sprinkle of salt or more lime juice or chili to adjust the flavor to your liking! This is where you can make it truly your own.
6. Serve and Enjoy:
Serve the salad immediately for that fresh and crunchy experience. It’s perfect as a light appetizer or a delightful side dish for grilled meats or seafood. Enjoy your vibrant, sweet, and spicy Thai mango salad!
FAQ About the Easy Sweet and Spicy Thai Mango Salad
Can I Use Different Fruits in This Salad?
Absolutely! While mangoes are the star of this salad, you can mix in other fruits like papaya, pineapple, or even sliced apples for a twist. Just keep the texture and sweetness in mind!
How Can I Make This Salad Vegan-Friendly?
To make this salad vegan, simply replace fish sauce with soy sauce or tamari. You can also use agave syrup instead of honey or palm sugar for a completely plant-based option!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 1 day. However, the salad is best enjoyed fresh. If you need to store it, keep the dressing separate and add it just before serving to maintain the crunchiness.
What Can I Serve This Salad With?
This salad pairs wonderfully with grilled meats like chicken or shrimp, or you can enjoy it as a standalone light dish. It also complements Asian dishes or can be served alongside rice noodles for a more filling meal.
