Let me tell you, this Thai Mango Salad is a burst of sunshine in a bowl! It’s incredibly refreshing and vibrant, packed with juicy mangoes and crisp vegetables that just scream summer. The best part? It’s not only delicious but also super healthy! With its zesty lime dressing and a hint of heat from chili flakes, every bite is a perfect balance of sweet, tangy, and spicy. Trust me, once you try this Thai Mango Salad, you’ll be hooked. It’s perfect as a light meal, a side dish, or even at gatherings. Plus, it’s vegan-friendly, making it a great choice for everyone!
Ingredients List
Gathering your ingredients is such a fun part of making this Thai Mango Salad! Here’s what you’ll need:
- 2 ripe mangoes, peeled and julienned – the star of the show, bringing that sweet, tropical flavor!
- 1 red bell pepper, thinly sliced – for that gorgeous color and crunch.
- 1 cucumber, julienned – adds a refreshing crispness that balances the sweetness.
- 1 carrot, julienned – for a lovely pop of color and a touch of earthiness.
- 1/4 cup fresh cilantro, chopped – this herb brings a burst of freshness that’s just divine.
- 1/4 cup crushed peanuts – these will give the salad a satisfying crunch!
- 2 tablespoons lime juice – the zesty kick that ties everything together.
- 1 tablespoon fish sauce – for that umami depth (but feel free to skip it for a vegan version!).
- 1 tablespoon sugar – just a touch to balance out the flavors.
- 1 teaspoon chili flakes – add more or less depending on how spicy you like it!
Make sure everything is fresh and vibrant for the best results. Ready to chop? Let’s get cooking!
How to Prepare Thai Mango Salad
Making this Thai Mango Salad is a breeze, and I promise it’ll be worth every minute! Let’s break it down into simple steps so you can dive right into this vibrant dish.
Step 1: Combine the Vegetables
Start by grabbing a large mixing bowl. Toss in the julienned mangoes, bell pepper, cucumber, carrot, and cilantro. I love to use my hands for this—just gently mix everything together, ensuring the colors and textures are evenly distributed. This way, every bite will be a delightful medley of flavors!
Step 2: Make the Dressing
In a separate bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until they’re well combined. This dressing is crucial because it brings the salad to life! The tanginess from the lime and the savory depth from the fish sauce (or soy sauce for a vegan twist) will balance perfectly with the sweet mangoes and veggies.
Step 3: Toss the Salad
Now, pour that luscious dressing over your vegetable mixture. Using a gentle hand, toss everything together until all the ingredients are coated. Be careful here—too much force can bruise the mangoes and vegetables. You want them to stay vibrant and fresh!
Step 4: Add Toppings
Finally, sprinkle the crushed peanuts on top just before serving. This adds a delightful crunch that complements the salad beautifully. Trust me, it’s the perfect finish to this refreshing dish!
Nutritional Information
Before you dig in, here’s a little note: nutritional values can vary based on the specific ingredients and brands you use, so take this as a guideline rather than a hard rule. Typically, one serving of this Thai Mango Salad contains about 150 calories, 7g of fat, 2g of protein, and 22g of carbs. It’s a healthy, light dish that’s packed with flavor without weighing you down!
Why You’ll Love This Recipe
- Incredibly fresh and vibrant, making it a feast for the eyes and the palate!
- Quick and easy to prepare, perfect for busy weeknights or last-minute gatherings.
- Packed with vitamins and nutrients, this salad is as healthy as it is delicious.
- The balance of sweet, tangy, and spicy flavors will leave you craving more.
- Versatile enough to be served as a light meal, side dish, or a crowd-pleasing appetizer.
Tips for Success
To make your Thai Mango Salad truly shine, here are a few tips that I swear by! First, don’t hesitate to adjust the spice level—if you love heat, add more chili flakes, but if you prefer a milder flavor, go easy on them. Also, serve the salad immediately for the best texture; the longer it sits, the more the veggies will soften. If you’re prepping ahead, keep the dressing separate until just before serving to maintain that fresh crunch. And remember, feel free to mix in your favorite veggies or even some grilled shrimp for added protein!
Variations
The beauty of this Thai Mango Salad is how easily it can be customized! If you’re feeling adventurous, try adding some sliced avocado for a creamy texture. You could also toss in some shredded cabbage or snap peas for an extra crunch. Want to make it heartier? Add grilled chicken, tofu, or shrimp for some protein goodness. For a fruity twist, mango pairs wonderfully with diced pineapple or jicama. The possibilities are endless, so feel free to get creative and make it your own!
Storage & Reheating Instructions
If you have any leftovers (which is rare because it’s so good!), store the Thai Mango Salad in an airtight container in the refrigerator. It’s best enjoyed fresh, so try to eat it within a day or two for optimal flavor and crunch. Reheating isn’t recommended since the salad is meant to be served cold and fresh. Just give it a quick toss before serving, and you’re all set!
For more delicious salad ideas, check out our all recipes page or try this Greek Pasta Salad for a delightful twist!
Additionally, if you’re interested in the health benefits of mangoes, you can read more about it here.
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Thai Mango Salad: 5 Reasons This Dish Will Delight You
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Raw
- Cuisine: Thai
- Diet: Vegan
Description
A refreshing and vibrant salad made with ripe mangoes, fresh vegetables, and a tangy dressing.
Ingredients
- 2 ripe mangoes, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed peanuts
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes
Instructions
- In a large bowl, combine the mangoes, bell pepper, cucumber, carrot, and cilantro.
- In a separate bowl, whisk together lime juice, fish sauce, sugar, and chili flakes.
- Pour the dressing over the salad and toss gently to combine.
- Top with crushed peanuts before serving.
Notes
- Adjust the spice level by adding more or less chili flakes.
- Serve immediately for the best texture.
- Can be refrigerated for a short time but best fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 25g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Thai Mango Salad