Savor the flavors of summer with this Tropical Thai Mango Salad! Bursting with fresh mangoes, crunchy veggies, and a zesty dressing, this recipe is a colorful addition to any meal. Perfect for a quick lunch, side dish, or potluck, it’s easy to make and deliciously healthy. Want to impress your friends with your culinary skills?
2 ripe mangoes, peeled and julienned
1 cup cucumber, julienned
1 bell pepper (red or yellow), thinly sliced
1 cup shredded carrots
1 cup red cabbage, finely shredded
¼ cup fresh cilantro, chopped
¼ cup roasted peanuts, roughly chopped
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave syrup
1 small red chili, finely sliced (optional)
Salt to taste
![- 2 ripe mangoes, peeled and julienned - 1 cup cucumber, julienned - 1 bell pepper (red or yellow), thinly sliced - 1 cup shredded carrots - 1 cup red cabbage, finely shredded - ¼ cup fresh cilantro, chopped - ¼ cup roasted peanuts, roughly chopped The heart of Thai mango salad lies in its fresh ingredients. Ripe mangoes bring sweetness and a tropical vibe. They should be soft but not mushy. Cucumber adds a refreshing crunch. Bell peppers give color and a mild flavor. Shredded carrots and red cabbage add texture and nutrients. Finally, cilantro and peanuts enhance taste and crunch. - 2 tablespoons lime juice - 1 tablespoon fish sauce or soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey or agave syrup - 1 small red chili, finely sliced (optional) - Salt to taste The dressing is key to tying all flavors together. Lime juice adds tanginess. Fish sauce or soy sauce provides umami. Sesame oil brings a nutty flavor, while honey or agave syrup adds sweetness. If you like heat, consider adding red chili. - Approximately 180 calories per serving - 5g protein, 10g fat, 20g carbohydrates This salad is low in calories but high in nutrients. It offers a balance of protein, healthy fats, and carbs. Eating it can help you feel full without adding too many calories. Enjoy the fresh and colorful mix in Thai mango salad. For the full recipe, check the [Full Recipe] link. To start, you need to julienne your mangoes and vegetables. For the mangoes, peel them first. Then, cut them into thin strips. This gives the salad a nice look and texture. Next, julienne the cucumber and bell pepper. You can slice them into thin, even strips too. Also, shred the carrots and finely shred the red cabbage. Once you have all your veggies ready, grab a large mixing bowl. Combine the julienned mangoes, cucumber, bell pepper, shredded carrots, and red cabbage in the bowl. Toss them gently to mix everything together. Next, it’s time to make the dressing. In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), sesame oil, and honey (or agave syrup). Mix it well until you have a smooth dressing. If you like some heat, add finely sliced red chili. This step lets you control the spice level. You can taste and adjust the ingredients to your liking. Now for the fun part! Pour the dressing over the salad mixture. Toss everything together until all the ingredients are well coated. Don't forget to season with salt to taste. Let the salad rest for about 10 minutes. This time helps the flavors meld together. Just before serving, sprinkle the chopped cilantro and roasted peanuts on top. This adds a crunchy texture and fresh flavor. Enjoy your Thai Mango Salad! For the full recipe, check out the [Full Recipe]. When picking mangoes, look for a few things. The skin should be mostly yellow or red. Give it a gentle squeeze; it should feel slightly soft, not mushy. If it’s too hard, it’s not ripe. Check for dark spots or wrinkled skin; these are signs of overripeness. For underripeness, the mango will feel very firm and not have much scent. Always trust your nose; a ripe mango has a sweet, fruity aroma. You can change up the dressing for more flavor. Try adding lime zest for a zingy kick. If you want extra crunch, toss in some toasted nuts or seeds. Chopped cashews or sunflower seeds work well. You can also mix in fresh herbs like mint for a different taste. These little tweaks can take your salad to new heights. Thai Mango Salad pairs well with grilled chicken or shrimp. It also makes a great side for rice dishes. For a pretty presentation, serve the salad in a large bowl. Garnish it with extra cilantro and peanuts on top for color. You can even use sliced mango as a border on the plate. These tips will help your salad stand out. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily adapt Thai Mango Salad to fit many diets. For a vegan option, replace fish sauce with soy sauce. This keeps the flavor while making it plant-based. You can also use agave syrup instead of honey for sweetness. If you need a gluten-free salad, choose a gluten-free soy sauce. This simple swap ensures everyone can enjoy this dish without worry. Feel free to switch up the ingredients based on what you have at home. If you're out of mangoes, try papaya or even ripe peaches. They add a nice sweetness. You can also change the veggies. Use zucchini or radishes for a fresh twist. In winter, consider using roasted sweet potatoes or butternut squash. Seasonal swaps make this salad fun and unique. Adjusting the spice in your salad is easy. If you like it hot, add more red chili or even chili flakes. You can also try a dash of sriracha in the dressing for extra kick. To make it milder, skip the chili altogether or use just a pinch. This way, everyone can enjoy the salad at their own spice level. Experimenting with peppers like jalapeños or serranos can also bring different heat levels to your dish. To keep your Thai Mango Salad fresh, place it in an airtight container. This helps lock in moisture and flavor. Store it in the fridge for up to three days. If the salad starts to wilt, it’s time to toss it. I don't recommend freezing Thai Mango Salad. Freezing changes the texture of mango and cucumber. If you have dressing left, you can freeze it for later. Just pour it into an ice cube tray and freeze. Once frozen, pop them out and store in a bag. You can get creative with leftover dressing! Try it as a dip for veggies. You can also drizzle it over grilled chicken or fish. The salad ingredients are versatile. Use any leftover mango in smoothies. Cabbage can add crunch to wraps or tacos. Enjoy experimenting with your leftovers! You can use soy sauce as a great alternative. It gives a nice umami flavor. If you want a vegan option, try using coconut aminos. This sauce is sweeter and less salty than fish sauce. You can also use a mix of soy sauce and lime juice for extra tanginess. To cut down on sweetness, reduce the honey or agave syrup. You can also add more lime juice. This will balance the flavors and add more acidity. Adding extra vegetables, like cucumber or red cabbage, can help too. They will dilute the sweetness while adding crunch. Yes, you can make it in advance! Just keep the salad and dressing separate. Mix them together just before serving to keep everything fresh. This way, the veggies stay crisp and the flavors shine. If you want to save time, chop the ingredients a day before. Just store them in airtight containers. Thai Mango Salad combines fresh ingredients, a zesty dressing, and lots of flavor. You learned how to prepare ripe mangoes and veggies, mix a tasty dressing, and serve your salad. With tips for dietary needs and storage, it fits many plans. Remember, you can easily adjust spice levels and use local ingredients for a personal touch. This salad is not just nutritious; it’s fun to make and enjoy. I hope you feel ready to create your own Thai Mango Salad!](https://mysavedrecipe.com/wp-content/uploads/2025/07/f89b999f-1c34-4fb7-9ab3-94f5442eb7d0-150x150.webp)