Sweet & Spicy Thai Mango Salad

Sweet & Spicy Thai Mango Salad

A refreshing medley of juicy mangoes, crunchy cucumbers, and zesty lime that creates a delightful explosion of flavors.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Salad

Cuisine: Thai

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces ripe mangoes, peeled and diced Ensure the mangoes are ripe and sweet for the best flavor.
1 medium cucumber, peeled and diced Use a fresh cucumber for crunch.
1 piece bell pepper, diced (red or yellow for color) Choose based on your color preference.
1 small red onion, thinly sliced Red onion adds a nice color and flavor.
1-2 pieces Thai bird chilies, finely chopped Adjust for spice preference.
2 tablespoons honey or an alternative sweetener Use honey for a non-vegan option; choose a vegan alternative as needed.
1/4 cup fresh cilantro, chopped Adds a fresh flavor boost.
to taste Salt Adjust according to personal taste.
Optional toppings: roasted peanuts or sesame seeds These can enhance the crunch.

Method

Preparation

Begin by peeling and dicing your mangoes.
Next, peel and dice your cucumber and bell pepper, then slice the red onion thinly.

Combine Ingredients

In a large mixing bowl, combine the diced mangoes, cucumber, bell pepper, and onion.
In a small bowl, mix the lime juice, honey, chopped chilies, and salt. Stir until well combined.
Pour the dressing over the salad ingredients and toss gently to combine.
Fold in the chopped cilantro to add a fresh flavor boost.

Final Touches

Give the salad a taste and adjust the sweetness or heat according to your preference.
Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Notes

For the freshest taste, prepare this salad right before serving. If you can’t find ripe mangoes, feel free to swap them for papaya or pineapple. Store leftovers in an airtight container in the refrigerator, best consumed within 2 days.