I can’t get enough of this Thai mango salad, with juicy mango, crisp veggies, and a sweet tangy dressing that makes every bite pop. It’s the fresh, colorful side dish that steals the spotlight at any summer meal.

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I’m obsessed with Thai mango salad because it hits every craving I have when I want something fresh, sharp, and ridiculously bright. The ripe mangoes bring that juicy sweetness I can’t stop chasing, while roasted peanuts add the crunch that keeps me going back for one more bite.

And honestly, this is the salad I want next to grilled seafood, tucked into a lazy lunch, or piled onto a plate for Meatless Monday. But it never feels like a boring side.

It’s tangy, crisp, colorful, and light without being sad. Fresh, punchy, summer-on-a-fork stuff.

I love every bite of this.

Ingredients

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Ripe mango brings juicy sweetness, and it’s the whole reason this salad works.
Carrot adds crunch, color, and that fresh, snacky feel.
Cucumber keeps things cool, crisp, and super refreshing.
Red bell pepper gives sweet crunch without trying too hard.
Red onion adds sharp bite, so the salad doesn’t taste flat.
Cilantro makes it bright and herby, if you’re into it.
Mint keeps every bite feeling fresh, almost beachy.
Roasted peanuts bring crunch, richness, and a little protein bonus.
Fresh chilies add heat, so you can make it brave or chill.
Lime juice makes everything pop.
Basically, it wakes the salad up.
Fish sauce, soy sauce, or tamari brings salty depth and balance.
Rice vinegar adds tang without being too bossy.
Palm sugar or brown sugar softens the sharp edges nicely.
Neutral oil helps the dressing cling, not slide off.
Plus, salt pulls the flavors together in the simplest way.

Ingredient Quantities

2 ripe mangoes, peeled and julienned

1 cup shredded carrot

1 small cucumber, seeded and julienned

1 small red bell pepper, thinly sliced

1/2 small red onion, thinly sliced

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

1/4 cup roasted peanuts, roughly chopped

1 to 2 fresh red chilies or Thai bird chilies, thinly sliced (adjust to taste)

2 tablespoons lime juice (about 1 lime)

2 tablespoons fish sauce or 2 tablespoons soy sauce or tamari for vegetarian

1 tablespoon rice vinegar

1 tablespoon palm sugar or brown sugar, packed

1 tablespoon neutral oil (vegetable or peanut)

Pinch of salt

How to Make this

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1. In a small bowl whisk together lime juice, fish sauce or soy sauce or tamari, rice vinegar, palm sugar or brown sugar, neutral oil, and a pinch of salt until the sugar dissolves.

2. Taste the dressing and adjust for balance of sweet, salty, and tangy, adding more lime for acidity, sugar for sweetness, or soy/fish sauce for saltiness.

3. Peel and julienne the mangoes and cucumber, shred the carrot, thinly slice the red bell pepper and red onion, and thinly slice the fresh chilies.

4. In a large mixing bowl combine the mango, carrot, cucumber, red bell pepper, red onion, cilantro, and mint.

5. Pour the dressing over the salad vegetables and mango, then gently toss to coat everything evenly without bruising the mango.

6. Stir in about half of the chopped roasted peanuts, reserving the rest for garnish.

7. Let the salad sit for 5 to 10 minutes to allow the flavors to meld; chill briefly if desired.

8. Taste and adjust seasoning with additional lime, soy/fish sauce, or a pinch of salt if needed.

9. Transfer to a serving platter, sprinkle with the remaining peanuts and extra herbs, and serve immediately alongside grilled meats, seafood, or as a light vegetarian main.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Vegetable peeler
4. Box grater or julienne peeler
5. Small mixing bowl (for dressing)
6. Large mixing bowl (for salad)
7. Tongs or salad servers
8. Measuring spoons and a whisk or fork

FAQ

Can I make this salad vegetarian or vegan? Yes. Replace fish sauce with equal parts soy sauce or tamari and use a little extra lime juice if you like more brightness.

How do I pick the best mangoes? Choose mangoes that yield slightly to gentle pressure and smell fragrant at the stem end. Firm green mangoes are too tart for this salad; ripe but still slightly firm is ideal for julienne cuts.

How spicy will it be and can I adjust the heat? Spice depends on the chilies you use. Reduce to one chili or remove seeds for milder heat, or use more chilies for extra kick. Fresh bird chilies are the hottest option.

Can I prepare this ahead of time? You can prep vegetables and dressing up to a day ahead and store separately. Toss salad with dressing and peanuts just before serving to keep textures crisp.

What can I use instead of peanuts for allergies? Try toasted sunflower seeds, pumpkin seeds, or chopped roasted cashews if there are no tree nut restrictions.

How long will leftovers keep? Leftover dressed salad is best eaten within 24 hours refrigerated. Undressed components will keep 2 to 3 days if stored separately in airtight containers.

Thai Mango Salad Recipe Substitutions and Variations

2 ripe mangoes, peeled and julienned: substitute with 2 firm but sweet peaches or 2 firm nectarines for a similar sweet-tart texture
2 tablespoons fish sauce or 2 tablespoons soy sauce or tamari for vegetarian: substitute fish sauce with 2 tablespoons soy sauce plus 1 teaspoon lime juice, or with 2 tablespoons coconut aminos for a milder, gluten free option
1/4 cup roasted peanuts, roughly chopped: substitute with 1/4 cup roasted cashews, toasted sesame seeds, or sunflower seeds for a nut free option
1/4 cup fresh mint, chopped: substitute with 1/4 cup fresh basil (Thai basil preferred) or fresh parsley if you want a milder herb

Pro Tips

– Taste the dressing before you pour it on and tweak confidently. If it feels flat add a splash more lime, if it is too sharp add a pinch more sugar, and if it needs depth add a little extra fish sauce or soy. Getting the dressing right makes the whole salad sing.

– Cut everything to similar sizes and keep the mango pieces slightly thicker than the cucumber and carrot so they hold their shape and do not turn mushy when tossed. Gentle handling preserves the mango texture and keeps the salad vibrant.

– Toast the peanuts briefly in a dry skillet until fragrant and let them cool before chopping. The toasty crunch contrasts the juicy mango and bright herbs and will stay crisp longer than raw peanuts.

– Assemble just before serving when possible. If you must make it ahead, mix the dressing separately and add it at the last minute, and store herbs and peanuts separately to keep their color and crunch.

Thai Mango Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

195

kcal

Equipment: 1. Chef’s knife
2. Cutting board
3. Vegetable peeler
4. Box grater or julienne peeler
5. Small mixing bowl (for dressing)
6. Large mixing bowl (for salad)
7. Tongs or salad servers
8. Measuring spoons and a whisk or fork

Ingredients

2 ripe mangoes, peeled and julienned
1 cup shredded carrot
1 small cucumber, seeded and julienned
1 small red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/4 cup roasted peanuts, roughly chopped
1 to 2 fresh red chilies or Thai bird chilies, thinly sliced (adjust to taste)
2 tablespoons lime juice (about 1 lime)
2 tablespoons fish sauce or 2 tablespoons soy sauce or tamari for vegetarian
1 tablespoon rice vinegar
1 tablespoon palm sugar or brown sugar, packed
1 tablespoon neutral oil (vegetable or peanut)
Pinch of salt

Directions

In a small bowl whisk together lime juice, fish sauce or soy sauce or tamari, rice vinegar, palm sugar or brown sugar, neutral oil, and a pinch of salt until the sugar dissolves.
Taste the dressing and adjust for balance of sweet, salty, and tangy, adding more lime for acidity, sugar for sweetness, or soy/fish sauce for saltiness.
Peel and julienne the mangoes and cucumber, shred the carrot, thinly slice the red bell pepper and red onion, and thinly slice the fresh chilies.
In a large mixing bowl combine the mango, carrot, cucumber, red bell pepper, red onion, cilantro, and mint.
Pour the dressing over the salad vegetables and mango, then gently toss to coat everything evenly without bruising the mango.
Stir in about half of the chopped roasted peanuts, reserving the rest for garnish.
Let the salad sit for 5 to 10 minutes to allow the flavors to meld; chill briefly if desired.
Taste and adjust seasoning with additional lime, soy/fish sauce, or a pinch of salt if needed.
Transfer to a serving platter, sprinkle with the remaining peanuts and extra herbs, and serve immediately alongside grilled meats, seafood, or as a light vegetarian main.

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.