This fresh tasting Thai Mango Salad will wake up your taste buds with its tangy flavor and combination of textures. It is a great starter, a side, or even a complete meal if you add some shrimp or chicken.
I love using mangoes in recipes – from starters to main dish, drinks, and of course, desserts. But during the off-season months, when mangoes are not very sweet but not too sour either, one way I like to use them is to make Thai Mango salad.
The soft, julienned mangoes mixed with crunchy carrots, bell peppers, red onions, and cashews give a refreshing taste and wonderful texture. The sweet, salty, and a bit spicy dressing gives an extra kick!
Pair this Thai mango salad with any grilled or fried meat or seafood to have a flavorful and balanced meal.
How to julienne a mango
For this recipe of Thai Mango Salad, you need to julienne the mangoes and all the other vegetables.
- Peel the mango using a standard vegetable peeler.
- Cut lengthwise along the flat side of the pit giving you the most meat.
- Take each sliced mango you made and further slice it lengthwise to make shoestring strips.
Here’s a helpful You Tube video on how to julienne a mango.
What do I need to make Thai Mango Salad
- ripe but firm mangoes (I was able to get around 300 grams of julienned mangoes*)
- Note: You can use red mangoes, ataulfo mangoes, thai green mangoes or any other variety. The key is that the mangoes should be firm when sliced. Don’t use frozen mangoes as they tend to be very soft and limp once defrosted.
- red bell pepper
- red onion
- roasted/ toasted and unsalted cashews
- cilantro for garnish (optional)
- red bird’s eye chili, seeded and minced (optional)
- fish sauce
- brown sugar
How to make Thai Mango Salad
If using red chili, remove the seeds then finely chopped or minced them.
In a medium bowl, combine all the dressing ingredients and whisk until sugar is dissolved. Set dressing aside.
Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienned). Cut the remaining vegetables – bell pepper, carrot, and onion into thin strips.
Combine the mangoes and vegetables in the bowl with dressing and toss gently until combined. Top with nuts and garnish with chopped cilantro, if using.
Thai Mango Salad
For the Salad:
- 1 large or 2 small fresh ripe but firm mangoes (Note 1) (I got around 300 grams of julienned mangoes)
- 1 piece small red bell pepper (about 90 grams)
- 1 piece medium carrot thinly sliced or julienned (about 100 grams)
- 1 piece small red onion thinly sliced ((about 60 grams))
- 1/3 cup roasted cashews
- 1/4 cup chopped cilantro for garnish optional
For the Dressing:
- 1 piece red bird’s eye chili seeded and minced (optional)
- 2 tablespoons lime juice
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar
- If using red chili, remove the seeds then finely chopped or minced them.
- In a medium bowl, combine all the dressing ingredients and whisk until sugar is dissolved. Set dressing aside.
- Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienned). Cut the remaining vegetables – bell pepper, carrot, and onion into thin strips.
- Combine the mangoes and vegetables in the bowl with dressing and toss gently until combined. Top with nuts and garnish with chopped cilantro, if using. Serve immediately.
(Note 2) The measurements for the vegetables are not really strict. Not a fan of onions? You can lessen the amount. Feel free to adjust according to your liking.
(Note 3) STORAGE. Best to be consumed within the same day it was made, but leftovers can be stored in the fridge for 1-2 days.