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Thai Mango Salad

A vibrant and refreshing Thai Mango Salad featuring juicy mangoes, crunchy vegetables, and a zesty dressing that bursts with flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 ripe mangoes, peeled and julienned Choose ripe mangoes for the best flavor.
  • 1 bell pepper, thinly sliced Any color bell pepper works well.
  • 1 carrot, shredded Shred the carrot for added texture.
  • 1/4 cup red onion, thinly sliced Slicing thinly ensures a more balanced flavor.
  • 1/4 cup fresh cilantro, chopped Fresh cilantro adds a nice herbaceous note.
  • 1/4 cup roasted peanuts, crushed Use for topping; provides crunch.
Dressing
  • 2 Juice of limes Freshly squeezed for best taste.
  • 2 tablespoons fish sauce Can substitute with soy sauce for a different flavor.
  • 1 tablespoon sugar Adjust sweetness as desired.
  • 1 teaspoon chili flakes (optional) Add for spice.

Method
 

Preparation
  1. Start by peeling and julienning the ripe mangoes into thin strips.
  2. Thinly slice the bell pepper and red onion, and shred the carrot using a grater.
  3. In a bowl, mix lime juice, fish sauce, sugar, and optional chili flakes. Whisk until sugar dissolves.
  4. In a large mixing bowl, combine mangoes, bell pepper, shredded carrot, red onion, and fresh cilantro. Pour the dressing over and toss gently.
  5. Before serving, sprinkle crushed roasted peanuts on top for added crunch.

Notes

Enjoy fresh for maximum flavor. Store leftovers in an airtight container for up to 2 days but consume as soon as possible. Do not reheat; serve cold.