Ingredients

Scale

Salad Base:

2 large unripe green mangoes (or 3–4 small; substitute: semi-ripe mango for sweetness)
1 medium carrot, julienned
1 small red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/4 cup fresh Thai basil or mint leaves
2 tbsp toasted coconut flakes (optional)
2 tbsp crushed roasted peanuts

Dressing:

3 tbsp fresh lime juice (about 2 limes)
2 tbsp fish sauce (or vegan fish sauce/coconut aminos)
1.5 tbsp palm sugar (or brown sugar; adjust to taste)
1–2 Thai red chilies, finely minced (or 1/2 tsp chili flakes)
1 garlic clove, grated

Optional Add-Ins:

1/4 cup fried shallots
1/2 cup cooked shrimp or tofu (for protein)

Instructions

Step 1: Prep the Mango and Veggies
Peel the mangoes using a Y-peeler. Using a sharp knife or julienne peeler, slice the mango flesh into thin matchsticks. Place in a large bowl. Add julienned carrots, red onion, and cherry tomatoes.

Step 2: Make the Dressing
In a mortar, pound garlic and chilies into a rough paste (or whisk in a bowl). Add lime juice, fish sauce, and palm sugar. Stir until sugar dissolves. Taste and adjust: more sugar for sweetness, lime for tang, or fish sauce for saltiness.

Step 3: Combine and Toss
Pour the dressing over the mango mixture. Gently toss with your hands or tongs to coat evenly. Let sit for 5 minutes to meld flavors.

Step 4: Add Herbs and Toppings
Fold in cilantro, Thai basil, and half the peanuts. Transfer to a serving plate and garnish with remaining peanuts, toasted coconut, and fried shallots.

Step 5: Serve Immediately
Thai mango salad is best enjoyed fresh. Serve with sticky rice or as a side to grilled chicken or fish.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Dessert
Cuisine: Americans

Nutrition

Calories: 150
Sugar: 18g
Sodium: 600mg
Carbohydrates: 25g
Fiber: 3g
Protein: 3g

Keywords: Easy Thai Mango Salad Recipe