I’m excited to share my Thai Mango Salad made with fresh mango, mixed vegetables, and a simple no-cook dressing, now featured among my Tasty Healthy Salads.

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I make this Sweet & Spicy Thai Mango Salad when I need a punch of flavor that actually wakes up my meal. Ripe mangoes give bright, juicy sweetness and fresh cilantro leaves cut through with a fresh herby kick.

The crunch, the tang and the heat flirt in every forkful, and honestly you won’t guess how lively it gets. It’s not Every Salad Ever copy, it’s the salad that surprises me every time I toss it.

If you scroll through Vegetarian Summer Salads looking for something bold, this one will stop you mid-scroll and you might make it twice in a week.

Ingredients

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Mangoes: Sweet, juicy fruit, adds natural sugars and vitamin C, gives bright tropical sweetness.
Fresh lime juice: Zippy lime juice, adds tang, vitamin C, balances sweet with sharp acidity.
Tamari or soy sauce: Umami rich saltiness, adds depth, provides sodium, helps balance sweet and sour.
Thai chilies or jalapeño: Hot peppers add heat and floral notes, boost metabolism, use sparingly or not.
Roasted peanuts: Crunchy roasted peanuts add protein and healthy fats, salt, and texture contrast.
Green cabbage: Crisp cabbage gives fiber, crunch, low calories, keeps salad bright and filling.
Cilantro and mint: Fresh herbs like cilantro and mint add fragrance, brightness, and fresh herbal lift.

Ingredient Quantities

2 ripe mangoes (about 600 g)

1 small red bell pepper (about 150 g)

1 medium carrot (about 70 g)

2 cups green cabbage (about 150 g)

1 small red onion or 2 shallots

1/4 cup fresh cilantro leaves packed

1/4 cup fresh mint leaves

2 Thai bird chilies or 1 jalapeño

2 cloves garlic

3 tbsp fresh lime juice (about 1-2 limes)

1 tbsp rice vinegar

2 tbsp tamari or soy sauce

2 tbsp maple syrup or light brown sugar

1 tbsp neutral oil (vegetable or avocado)

1 tsp toasted sesame oil

3 tbsp roasted peanuts

1 tbsp toasted sesame seeds

Salt and black pepper, to taste

How to Make this

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1. Peel and slice: peel 2 ripe mangoes and cut into thin strips or julienne, deseed and thinly slice 1 small red bell pepper, grate 1 medium carrot, thinly shred 2 cups green cabbage, and thinly slice 1 small red onion or 2 shallots. Rough chop 1/4 cup cilantro and 1/4 cup mint.

2. Prep heat and aromatics: finely mince 2 Thai bird chilies or 1 jalapeño (remove seeds if you want less heat) and mince 2 cloves garlic.

3. Make the dressing: in a bowl whisk together 3 tbsp fresh lime juice, 1 tbsp rice vinegar, 2 tbsp tamari or soy sauce, 2 tbsp maple syrup or light brown sugar, 1 tbsp neutral oil, 1 tsp toasted sesame oil, the minced garlic and chilies, plus a pinch of salt and black pepper. Taste and tweak it with more lime or sweetener if needed.

4. Combine base ingredients: put the mango, bell pepper, carrot and cabbage in a large mixing bowl. Add the sliced onion or shallots.

5. Toss with dressing: pour the dressing over the salad and toss gently so the mango strips dont break up too much. Let it sit 5 to 10 minutes so the flavors marry and the cabbage softens a touch.

6. Add fresh herbs: stir in the chopped cilantro and mint right before serving so they stay bright.

7. Finish with crunch: roughly chop or crush 3 tbsp roasted peanuts and sprinkle over the top along with 1 tbsp toasted sesame seeds.

8. Final seasoning: give one last taste and add more salt, pepper, lime juice or tamari if it needs brightness or saltiness.

9. Serve and store: serve immediately as a side or light main. Leftovers keep well refrigerated for up to 24 hours but the mango will get softer, so eat soon for best texture.

Equipment Needed

FAQ

Q: How do I know when the mangoes are ripe and what's the easiest way to cut them? A: Ripe mangoes give a little when you press them and smell sweet at the stem. To cut, slice off the two cheeks beside the big pit, score the flesh in a grid, then flip the cheek inside out and slice or scoop out the cubes. Dont squeeze too hard or you'll bruise them.

Q: Can I make this salad ahead of time? A: Sort of. Make the dressing and store it separately, keep herbs and peanuts aside, then toss everything 15 to 30 minutes before serving. Made too far ahead the mango and herbs lose freshness and the salad gets soggy. Keeps ok in the fridge for a day but best same day.

Q: It's pretty spicy, how can I tone down the heat? A: Remove the seeds and inner ribs from the chilies, or use one jalapeño instead of Thai bird chilies. You can also add a little more maple syrup or lime to balance the heat. Taste as you go so you dont overdo it.

Q: I'm allergic to peanuts, what can I use instead? A: Try roasted sunflower seeds or pepitas for crunch, or toasted sesame seeds and crispy shallots. They give texture without peanut allergens. If you're serving others, label it clearly so folks know.

Q: Can I use frozen mango or swap in another fruit or veggie? A: Frozen mango works in a pinch but thaw and pat dry well because it can be watery. Green papaya, firm pineapple, or even julienned jicama are great swaps if you want a different tart crunch.

Q: How do I keep the salad from getting soggy? A: Dry everything well after washing, hold the dressing back until right before serving, and salt just before you toss. Using green cabbage instead of lettuce helps keep the crunch longer.

Sweet & Spicy Thai Mango Salad – A Bold & Refreshing Dish! Recipe Substitutions and Variations

Mangoes
- Ripe papaya, same amount — similar tropical sweetness; if you use green papaya it will be crunchier and less sweet, add a little more maple or lime to balance.
- Peach or nectarine, use firm but ripe fruit for a sweet, juicy substitute.
- Pineapple, tart-sweet and a bit more fibrous, cut back on the lime so it doesn’t get too sharp.
- Cucumber, if you want crunch without the sweetness; good for a lighter, low-sugar version.
Tamari or soy sauce
- Coconut aminos, swap 1:1 for a lower-sodium, gluten-free option.
- Fish sauce, very umami and salty so use about half the amount and taste as you go.
- Bragg liquid aminos, pretty similar to soy, use 1:1.
- Miso paste diluted with water, start with 1 tsp miso + 1 tbsp water to replace 1 tbsp soy for deeper savory notes.
Maple syrup or light brown sugar
- Honey, a tad sweeter so use about 3/4 the amount if you want less sweetness.
- Agave nectar, similar texture and sweetness, swap 1:1.
- Palm sugar or coconut sugar, more authentic to Southeast Asian flavors; dissolve first and use same amount.
- White sugar, ok in a pinch — mix with a little warm water so it blends into the dressing.
Roasted peanuts
- Cashews, creamy and rich, chop and toast lightly for extra flavor.
- Almonds, sliced or slivered, give good crunch without overpowering the salad.
- Pumpkin seeds or sunflower seeds, great nut-free crunchy options for allergies.
- Toasted sesame seeds only, if you want a milder, more delicate crunch.

Pro Tips

– Pick mangoes that give a little when you press them but aren’t mushy, that way they hold their shape in the salad. If one mango is extra ripe, use it for the dressing or salsa instead of slicing it up or the salad will get soggy.

– Toast the peanuts and sesame seeds in a dry pan until fragrant, then cool before chopping and adding. Freshly toasted nuts make a huge difference, and chopping them roughly keeps nice crunchy bites.

– Make the dressing ahead but keep it separate from the salad if you need leftovers. Toss just before serving so the cabbage stays crisp and the mango doesn’t turn to mush.

– Control the heat by tasting the minced chilies as you go, and remove seeds for less burn. Add the chopped herbs right before serving so they stay bright and don’t wilt.

Sweet & Spicy Thai Mango Salad – A Bold & Refreshing Dish! Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m excited to share my Thai Mango Salad made with fresh mango, mixed vegetables, and a simple no-cook dressing, now featured among my Tasty Healthy Salads.

Servings

servings

Calories

260

kcal

Equipment:

Ingredients

2 ripe mangoes (about 600 g)
1 small red bell pepper (about 150 g)
1 medium carrot (about 70 g)
2 cups green cabbage (about 150 g)
1 small red onion or 2 shallots
1/4 cup fresh cilantro leaves packed
1/4 cup fresh mint leaves
2 Thai bird chilies or 1 jalapeño
2 cloves garlic
3 tbsp fresh lime juice (about 1-2 limes)
1 tbsp rice vinegar
2 tbsp tamari or soy sauce
2 tbsp maple syrup or light brown sugar
1 tbsp neutral oil (vegetable or avocado)
1 tsp toasted sesame oil
3 tbsp roasted peanuts
1 tbsp toasted sesame seeds
Salt and black pepper, to taste

Directions

Peel and slice: peel 2 ripe mangoes and cut into thin strips or julienne, deseed and thinly slice 1 small red bell pepper, grate 1 medium carrot, thinly shred 2 cups green cabbage, and thinly slice 1 small red onion or 2 shallots. Rough chop 1/4 cup cilantro and 1/4 cup mint.
Prep heat and aromatics: finely mince 2 Thai bird chilies or 1 jalapeño (remove seeds if you want less heat) and mince 2 cloves garlic.
Make the dressing: in a bowl whisk together 3 tbsp fresh lime juice, 1 tbsp rice vinegar, 2 tbsp tamari or soy sauce, 2 tbsp maple syrup or light brown sugar, 1 tbsp neutral oil, 1 tsp toasted sesame oil, the minced garlic and chilies, plus a pinch of salt and black pepper. Taste and tweak it with more lime or sweetener if needed.
Combine base ingredients: put the mango, bell pepper, carrot and cabbage in a large mixing bowl. Add the sliced onion or shallots.
Toss with dressing: pour the dressing over the salad and toss gently so the mango strips dont break up too much. Let it sit 5 to 10 minutes so the flavors marry and the cabbage softens a touch.
Add fresh herbs: stir in the chopped cilantro and mint right before serving so they stay bright.
Finish with crunch: roughly chop or crush 3 tbsp roasted peanuts and sprinkle over the top along with 1 tbsp toasted sesame seeds.
Final seasoning: give one last taste and add more salt, pepper, lime juice or tamari if it needs brightness or saltiness.
Serve and store: serve immediately as a side or light main. Leftovers keep well refrigerated for up to 24 hours but the mango will get softer, so eat soon for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.