REFRESHING THAI MANGO SALAD WITH PEANUT CRUNCH

REFRESHING THAI MANGO SALAD WITH PEANUT CRUNCH

Refreshing Thai Mango Salad with Peanut Crunch is a vibrant and zesty dish that balances sweet, sour, salty and spicy flavours in every bite. This recipe is made with fresh and julienned mango as the star ingredient. A splash of lime juice, fish sauce and the bold heat of chilli flakes enhance this salad’s flavour. Crushed peanuts add a delightful crunch and earthy richness, making it refreshing and texturally satisfying. This single-serving recipe is quick to prepare and requires no cooking, making it an ideal option for light lunches, appetisers or a cooling side on a warm day. This peanut crunch is perfect for anyone who enjoys bold and bright flavours with minimal ingredients and effort. Serve a Refreshing Thai Mango Salad with Peanut Crunch chilled for maximum refreshment and customise it with herbs or vegetables to suit your preference.

RECIPE CATEGORY

Appetisers

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

No-Cook

OCCASION/HOLIDAY

Summer

SPECIAL CONSIDERATION/DIETARY CONCERNS

Quick & Easy

DISH TYPE

Salad

INGREDIENTS

Here is a list of ingredients for Refreshing Thai Mango Salad with Peanut Crunch:

• 75 grams | 2.65 ounces | ½ cup mango, julienned
• 10 grams | 0.35 ounces | 1 tablespoon peanuts, crushed
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon lime juice
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon fish sauce
• 25 grams | 0.01 ounces | ¼ teaspoon chilli flakes

FULL NUTRITIONAL INFORMATION

• Calories: 124.40 kilocalories
• Protein: 2.58 grams
• Carbohydrates: 13.76 grams
• Sugars: 11.13 grams
• Fibre: 1.33 grams
• Fat: 4.92 grams
• Saturated Fat: 0.63 grams
• Sodium: 401.50 milligrams
• Calcium: 14.10 milligrams
• Iron: 0.74 milligrams
• Potassium: 289.10 milligrams

PREPARATION

These steps are followed for the preparation of  Refreshing Thai Mango Salad with Peanut Crunch:

• Prepare The Mango: Peel and julienne the mango into thin strips using a knife or mandoline slicer for uniform texture.
• Crush The Peanuts: Use a mortar and pestle or the back of a spoon to crush the peanuts lightly. Set aside.
• Make The Dressing: Mix lime juice, fish sauce and chilli flakes until well combined in a small bowl.
• Combine Ingredients: In a serving bowl, toss the mango with the dressing until fully coated.
• Add Peanuts: Sprinkle the crushed peanuts on top and give it one final gentle toss.
• Serve Immediately: Enjoy Thai Mango Salad with Peanut Crunch fresh or refrigerate for 5 to 10 minutes before serving for enhanced flavour.

PREPARATION TIME

5 minutes

COOKING TIME

0 minutes

TIPS

Here are some helpful tips for Refreshing Thai Mango Salad with Peanut Crunch:

• Choose Ripe Mangoes: Use semi-ripe mangoes that are firm but slightly sweet for the best balance of texture and flavour.
• Julienne Evenly: Consistent slicing helps ensure even coating with the dressing and better presentation.
• Use Roasted Peanuts: Roasted unsalted peanuts enhance the nutty crunch without overpowering the dish.
• Chill Before Serving: For the most refreshing flavour, let the salad rest in the refrigerator briefly before serving.
• Toss Gently: Overmixing can bruise the mango, so use a light touch when combining ingredients.

VARIATIONS

• Vegan Version: Replace fish sauce with soy or vegan fish sauce.
• Add Fresh Herbs: Incorporate mint or Thai basil for an aromatic lift.
• Spice It Up: Increase the chilli flakes or add thinly sliced red chillies for extra heat.
• Add Vegetables: Include julienned carrots, cucumber or bell pepper for colour and crunch.
• Include Protein: Add cooked shrimp or tofu for a more filling option.
• Make It Nut-Free: Use toasted sunflower seeds or pumpkin seeds as an alternative to peanuts.
• Add Sweetness: A slight drizzle of honey or maple syrup can complement the tanginess.
• Boost Fibre: Add shredded cabbage or kale to increase the nutritional content.

PREPPING AND STORAGE

• Refrigerate: Store the prepared salad in an airtight container for up to 24 hours. Stir gently before serving.
• Avoid Freezing: This Thai Mango Salad is not freezer-friendly, as the mango will lose texture and become mushy when thawed.
• Make-Ahead Tip: Slice the mango and prepare the dressing separately. Combine just before serving for optimal freshness.
• Portioning: Ideal for meal preparation in individual containers if eaten the same day.