THAI MANGO SALAD

THAI MANGO SALAD

Thai Mango Salad is a vibrant and zesty dish that balances sweet, sour, salty and spicy flavours in every bite. This recipe is made with fresh, julienned mango as the star ingredient. A splash of lime juice, fish sauce and the bold heat of chilli flakes enhances this salad 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. Perfect for anyone who enjoys bold, bright flavours with minimal ingredients and effort. Serve Thai Mango Salad 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 Thai Mango Salad:

• ½ cup mango, julienned

• 1 tablespoon peanuts, crushed

• ½ teaspoon lime juice

• ½ teaspoon fish sauce

• ¼ teaspoon chilli flakes

FULL NUTRITIONAL INFORMATION

• Calories: 104.4 kcal

• Protein: 3.2 g

• Fat: 4.9 g

• Saturated Fat: 0.7 g

• Carbohydrates: 14.4 g

• Sugars: 11.9 g

• Fibre: 2.2 g

• Sodium: 238.2 mg

• Potassium: 223.6 mg

• Calcium: 19.8 mg

• Iron: 0.6 mg

PREPARATION

These steps are followed for the preparation of  Thai Mango Salad:

• 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 fresh or refrigerate for 5–10 minutes before serving for enhanced flavour.

PREP TIME

5 minutes

COOKING TIME

0 minutes

TIPS

Here are some helpful tips for Thai Mango Salad:

• 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 fridge briefly before serving.

• Toss Gently: Overmixing can bruise the mango; 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 Veggies: 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

• Fridge: Store the prepared salad in an airtight container for up to 24 hours. Stir gently before serving.

• Avoid Freezing: This dish 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 prep in individual containers if eaten the same day.