Name: Thai Mango Salad: Fresh and Flavorful Delight Recipe
Prep time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 pieces ripe mangoes, peeled and julienned; 1 cup shredded carrots; 1 piece red bell pepper, thinly sliced; 1 piece cucumber, julienned; 0.25 cup fresh cilantro, chopped; 0.25 cup roasted peanuts, crushed; 2 tablespoons sesame oil; 2 tablespoons lime juice; 1 tablespoon fish sauce (or soy sauce for a vegetarian option); 1 tablespoon honey or agave syrup; 1 piece red chili, finely chopped (optional for heat); Salt and pepper, to taste

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Introduction

Thai Mango Salad is a fresh and flavorful dish that combines the sweetness of ripe mangoes with crunchy vegetables and a zesty dressing. This vibrant salad is quick to prepare and perfect for a light lunch or a side dish to your favorite Asian-inspired meal.

A colorful salad in a white bowl with a red and blue patterned rim, filled with several layers: at the bottom are bright orange shredded carrot strands, on top of that thick slices of green cucumber, then large chunks of vibrant yellow mango pieces, all mixed with chopped green cilantro leaves scattered throughout. Small crushed peanuts are sprinkled over the salad as a crunchy topping, with a few whole cilantro leaves placed in the center for garnish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces ripe mangoes, peeled and julienned
1 cup shredded carrots
1 piece red bell pepper, thinly sliced
1 piece cucumber, julienned
0.25 cup fresh cilantro, chopped
0.25 cup roasted peanuts, crushed
2 tablespoons sesame oil
2 tablespoons lime juice
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon honey or agave syrup
1 piece red chili, finely chopped (optional for heat)
Salt and pepper, to taste

Instructions

Step 1: In a large mixing bowl, combine the julienned mangoes, shredded carrots, sliced red bell pepper, and julienned cucumber. Toss gently to combine.
Step 2: In a small bowl, whisk together the sesame oil, lime juice, fish sauce (or soy sauce), honey (or agave syrup), and chopped red chili. Mix until well blended.
Step 3: Pour the dressing over the salad and toss everything gently to ensure the ingredients are well-coated.
Step 4: Season with salt and pepper to taste, adjusting as needed.
Step 5: Allow the salad to sit for 10 minutes to let the flavors meld together.
Step 6: Just before serving, add the chopped cilantro and crushed roasted peanuts for a delightful crunch. Toss lightly.

Tips & Variations

Substitute fish sauce with soy sauce for a vegetarian version that still delivers a savory punch.
Add a handful of fresh mint leaves for an extra layer of freshness.
If you prefer less heat, omit the red chili or replace it with a small amount of mild paprika.
Use toasted peanuts for deeper flavor and better crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The ingredients are best enjoyed fresh, so avoid storing for longer as the mango and vegetables may become soggy. When ready to serve, give it a gentle toss and add fresh cilantro and peanuts if needed.

How to Serve

A close-up view of a colorful salad in a white bowl with a blue and red patterned rim, placed on a white marbled surface. The salad has three main layers visible: thick yellow mango chunks, thin orange carrot strips, and green cucumber slices, all mixed together. The top layer is sprinkled with chopped peanuts and small green cilantro leaves, with a bunch of cilantro placed in the center for garnish. The bright yellow, green, and orange colors contrast well with the white bowl and marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the salad and dressing separately and combine them just before serving to keep the ingredients crisp and fresh.

What can I use if I don’t have fresh mangoes?

While fresh mangoes give the best flavor, you can substitute with canned mango slices drained well or use ripe papaya for a different but tasty twist.