Thai Mango Salad
User Reviews
5
Thai Mango Salad
Description
The Thai Mango Salad uses firm mango, bell pepper, shallots, and optionally shrimp or tofu for protein. The preparation involves slicing the mango and vegetables into thin strips and combining them in a bowl. The dressing blends brown sugar, fish sauce, lime juice, cilantro, and green onions, which brings sweet, sour, and savory notes to the salad. The garnishes of chopped roasted peanuts, cashews, and fresh mint or Thai basil add crunch and herbal brightness.
The salad’s texture is crisp and juicy from the mango and veggies, with an added contrast from the nuts. The acidity of the lime juice and the umami from the fish sauce brighten the flavors. Chiles can add heat depending on the type used, making the salad adaptable to spice preferences. The shrimp or tofu protein options help make the salad more filling when desired.
This salad can be served as a starter or alongside grilled meats or rice dishes for a refreshing contrast. Its fresh and bright flavors balance heavier dishes well. Because the salad is best eaten fresh, prepare the components and dressing separately and combine them just before serving.
The recipe notes advise against freezing, as it affects the texture of the mango and vegetables. You can prep the salad and dressing ahead and store separately in the fridge for convenience, mixing them at mealtime to preserve the fresh textures and flavors.
Ingredients
For the Thai Mango Salad
- 3 Mango The traditional Thai mango salad calls for green Thai mango which is firmer and also more sour than sweet but I used a ripe mango, the same type of Thai mango used to make Thai coconut rice with mangoes - You can also try green papaya
- 1 red bell pepper Or yellow or orange bell peppers can be used instead, medium
- 1 Fresno chile pepper 3-inch in length - Substitute with a red jalapeño or Thai bird's eye chile for varying heat levels
- 1 shallot or 4 garlic cloves, minced - Use red onion in a pinch, red
- 12 Shrimp deveined, peeled, tail-off - OPTIONAL - You can also try tofu or chicken. For a vegan salad, add tofu or skip any animal protein. For a high-protein salad, either add shrimp or tofu, medium, cooked
For the Thai Mango Salad Dressing
- 2 tablespoon brown sugar or coconut palm sugar for making it vegan
- 1 tablespoon fish sauce Or soy sauce, tamari, or coconut aminos will also work (or ½ tablespoon gluten-free soy sauce, or coconut aminos to make it vegan mixed with ½ tablespoon sesame oil).
- 3 tablespoons lime juice Or lemon or coconut vinegar can be used, but lime provides the best flavor, fresh
- 2 tablespoon cilantro finely chopped, Or omit if you don’t enjoy cilantro.
- 2 tablespoon green onions finely sliced, Or you can use extra cilantro or chives.
Garnish
- 3 tablespoon peanuts roughly chopped (or Almonds, pecans, or other nuts can be used, roasted
- 3 tablespoon cashew nuts roughly chopped, roasted
- 1 mint Or, try Thai basil, sprig, fresh leaves
Instructions
- Peel the mango with a vegetable peeler. For an unripened mango, use a grater like the kind you would use for cabbage salad, or a kitchen mandoline and grate the flesh of the mangoes into thin strips. For a ripe mango, use a sharp, dry knife to slice the fruit away from the pit. Slice the mango chunks into thin strips and transfer them to a salad bowl.
- Remove the seeds and finely slice the bell pepper into thin strips. Add to the bowl!
- Cut the chile in half, crosswise. Then, thinly slice it and reserve for garnishing the salad.
- Peel the shallot, cut in half lengthwise, and thinly slice it. Then add to the bowl. If you’re using minced garlic instead, add it to the salad bowl!
- If you use cooked shrimp in your salad, also add it to the bowl and toss it with the mango and veggies.
- In a Mason jar, shake together brown sugar, fish sauce, lime juice, cilantro, and greens onions until thoroughly combined. Add the dressing to the salad and toss until the salad is fully coated.
- Garnish the top of the salad with the nuts and fresh mint leaves. Serve it: As a main dish, with shrimp or crispy tofu; as a side, without shrimp!
Notes
- Freezing is not recommended since it alters the texture of mangoes and vegetables.
- Prepare the salad and dressing separately in advance and combine just before serving to keep freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 2187 kcal
% Daily Value*
| Calories | 218.7kcal | 11% |
| Carbohydrates | 37.8g | 13% |
| Protein | 5.4g | 11% |
| Fat | 7.4g | 11% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3.6g | 18% |
| Sodium | 393.8mg | 16% |
| Potassium | 520.2mg | 11% |
| Fiber | 4.5g | 18% |
| Sugar | 30.2g | 60% |
| Vitamin A | 2778.8IU | 56% |
| Vitamin C | 115.4mg | 128% |
| Calcium | 44.8mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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