Name: Fiery Sweet & Tangy Thai Mango Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 large unripe Green Mangoes, peeled and julienned (about 4 cups / 500g); 1/4 cup (60ml) Fresh Lime Juice; 2 tablespoons (30ml) Fish Sauce (or Soy Sauce/Tamari for vegan); 1-2 tablespoons (15-30g) Coconut Sugar or Brown Sugar (adjust to taste); 1-3 Thai Chilies, finely chopped (adjust to your spice preference); 1/4 cup (15g) Fresh Mint Leaves, roughly chopped; 1/4 cup (15g) Fresh Cilantro Leaves, roughly chopped; 1/4 cup (35g) Roasted Peanuts, roughly chopped; 1 small Red Onion or 2 Shallots, thinly sliced; Optional: 1/4 cup (40g) Toasted Cashews, 2 tablespoons (30g) Dried Shrimp (if not vegan)

Fiery Sweet & Tangy Thai Mango Salad brings together a symphony of flavors with the refreshing crunch of mango, the zest of lime, and the kick of Thai chilies. This salad delights with every bite, blending sweetness, tanginess, and spiciness into a satisfying and memorable dish.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

Why Make This Recipe

This mango salad is perfect for those who crave a burst of flavors and textures in their meal. It’s quick to make, gluten-free, and can be easily adapted for a vegan diet. The ingredients come together to create a dish that is lively, refreshing, and perfect for any occasion.

How to Make Fiery Sweet & Tangy Thai Mango Salad

Ingredients

2 large unripe Green Mangoes, peeled and julienned (about 4 cups / 500g)
1/4 cup (60ml) Fresh Lime Juice
2 tablespoons (30ml) Fish Sauce (or Soy Sauce/Tamari for vegan)
1-2 tablespoons (15-30g) Coconut Sugar or Brown Sugar (adjust to taste)
1-3 Thai Chilies, finely chopped (adjust to your spice preference)
1/4 cup (15g) Fresh Mint Leaves, roughly chopped
1/4 cup (15g) Fresh Cilantro Leaves, roughly chopped
1/4 cup (35g) Roasted Peanuts, roughly chopped
1 small Red Onion or 2 Shallots, thinly sliced
Optional: 1/4 cup (40g) Toasted Cashews, 2 tablespoons (30g) Dried Shrimp (if not vegan)

Directions

Prepare the Mango: Peel the green mangoes. Using a mandoline slicer, a julienne peeler, or a sharp knife, cut the mango flesh into thin matchsticks and place into a large bowl.
Make the Dressing: In a small bowl, whisk together lime juice, fish sauce (or soy sauce/tamari), coconut sugar, and chopped Thai chilies until the sugar is dissolved. Taste and adjust sweetness, sourness, or spice level as needed.
Combine: Pour the dressing over the julienned mangoes. Add sliced red onion/shallots, chopped mint, and chopped cilantro. Toss gently to combine everything well.
Add Peanuts: Just before serving, add roasted peanuts (and cashews/dried shrimp if using) and toss lightly again to maintain their crunch.
Serve: Transfer the salad to a serving platter immediately. Enjoy the vibrant, spicy, sweet, and tangy flavors!

How to Serve Fiery Sweet & Tangy Thai Mango Salad

Serve the salad fresh as an appetizer or side dish. It pairs beautifully with grilled meats, seafood, or even as a light main course on a warm day.

How to Store Fiery Sweet & Tangy Thai Mango Salad

Store any leftovers in an airtight container in the fridge for up to 2 days. However, it’s best enjoyed fresh to keep the vibrant flavors and crunchy texture intact.

Tips to Make Fiery Sweet & Tangy Thai Mango Salad

Use unripe green mangoes for the best crunchy texture.
Adjust the sugar and chili according to your taste preference.
Toss the nuts in just before serving to ensure they stay crunchy.

Variation

For a vegan version, simply replace fish sauce with soy sauce or tamari and omit the dried shrimp. You can also add other crunchy vegetables like carrots or cucumber to diversify the texture.

FAQs

Can I make this salad in advance?

Yes, you can prepare the mango and dressing in advance, but it’s best to combine them just before serving to keep the salad fresh and crunchy.

What can I use instead of Thai chilies?

If you prefer less heat, you can use a milder chili or omit it completely.

Can I use ripe mangoes instead of green mangoes?

Ripe mangoes will work, but they will add more sweetness and less crunch to the salad, altering the intended texture and flavor balance.