Go Back
Thai Mango Salad Recipe
Ash Tyrrell

Thai Mango Salad Recipe

I recently made this Thai Mango Salad, and it instantly became one of my favorite light meals. The combination of crisp vegetables, sweet mango, fresh herbs, and tangy dressing creates an explosion of flavor in every bite. What I love most is how refreshing and colorful it looks on the table
Print Recipe Pin Recipe
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 large ripe mango julienned – Choose a firm but ripe mango for the best balance of sweetness and texture.
  • 1 medium zucchini courgette, julienned – Adds crunch and freshness without overpowering the salad.
  • 1 red bell pepper julienned – Provides sweetness, color, and a crisp bite.
  • 1 small red Thai chili finely sliced – Adds authentic heat; adjust according to your spice preference.
  • 2 spring onions thinly sliced – Give a mild onion flavor and extra freshness.
  • 1 handful Cos lettuce leaves torn – Creates a light and crisp base for the salad.
  • 2 tablespoons of fresh coriander leaves – Adds a classic Thai-inspired herbal flavor.
  • 2 tablespoons of fresh mint leaves – Brings a refreshing aroma and taste.
  • ¼ cup roasted peanuts or cashews roughly chopped – Adds crunch and a nutty finish.
  • 2 –3 tablespoons of fresh lime juice – Provides bright acidity and balances the sweetness.
  • 1 tablespoon sesame oil – Adds a subtle nutty richness.
  • 1 small garlic clove pressed – Gives depth and savory flavor.
  • 2 tablespoons tamari or soy sauce – Delivers salty umami goodness.
  • 1 teaspoon maple syrup or sugar – Helps balance the tangy lime juice.
  • Ground black pepper to taste – Enhances all the flavors.

Method
 

  1. Peel the mango and cut it into thin matchstick-sized strips. A julienne peeler can make this process quicker and more uniform. Set the mango aside in a large mixing bowl.
  2. Julienne the zucchini and red bell pepper into thin strips. Slice the spring onions and chili finely. Add everything to the bowl with the mango.
  3. Tear the Cos lettuce into bite-sized pieces. Roughly chop the coriander and mint leaves. These fresh herbs are essential for the salad's signature Thai-inspired flavor.
  4. In a small bowl, whisk together lime juice, sesame oil, garlic, tamari, maple syrup, and black pepper. Mix until the ingredients are fully combined and balanced.
  5. Pour the dressing over the salad ingredients. Toss gently until every piece is lightly coated with the dressing. Taste and adjust seasoning if needed.
  6. Sprinkle the chopped peanuts or cashews over the salad just before serving. This keeps them crunchy and adds a delicious finishing touch.

Notes

  • I prefer using a slightly firm mango because it holds its shape better and adds extra crunch.
  • I always let the dressing sit for about 5 minutes before using it so the flavors blend together.
  • I add the nuts at the very last moment to keep them crisp.
  • I sometimes chill the salad for 10 minutes before serving, which makes it extra refreshing.
  • I like using fresh lime juice rather than bottled juice because the flavor is much brighter.
  • I often double the dressing recipe and save extra for other salads during the week.