Spicy Thai Mango Salad
This Thai-Inspired Mango Salad is loaded with sweet chunks of mango, crunchy cucumber, red onion, chilies and loads of fresh herbs. It takes just minutes to make and is bursting with fresh flavour. This Mango Salad recipe is Paleo, Grain Free, Gluten Free, Dairy Free and Vegan.
WHY YOU WILL LOVE THIS SPICY THAI MANGO SALAD:
- The flavours! It’s fresh, spicy, zesty, salty, sweet and tangy in every bite!
- This Thai Mango Salad takes less than 15 minutes to prepare and couldn’t be any easier to make.
- There are no fancy ingredients required! You can find everything you need to make this recipe at your local grocery store.
- You can enjoy it as a starter, side dish, or add some shrimp or chicken and enjoy it as a filling meal.
WHAT IS THAI MANGO SALAD?
Thai mango salad, also known as “yum mamuang” in Thai, is a refreshing and spicy salad made with green mango, herbs, and vegetables. The main ingredient, green mango, is shredded or thinly sliced and mixed with red onions, cilantro, and chopped peanuts. The salad is then dressed with a sweet and tangy sauce made from lime juice, fish sauce, and chili peppers. The dish has a perfect balance of sweet, sour, salty, and spicy flavors that is characteristic of Thai cuisine. Thai mango salad is often served as an appetizer or a side dish.
WHAT ARE GREEN MANGOES?
Green mangoes are unripe mangoes that are picked before they are fully ripened. They have a firm and crunchy texture and a sour/tart taste. In Thai culture green mangoes are often used in chutneys, salads or pickles. While green mangoes are traditionally used in this type of salad, I personally prefer the soft texture and sweetness that ripe mangoes add.
WHAT IS IN THIS THAI MANGO SALAD?
This Thai Mango Salad recipe contains ingredients that you likely might already have in your fridge and pantry.
- Mango: as mentioned above, traditional Thai Mango Salad is made with green mango which is firm in texture and has a tart taste. I prefer to use ripe mango in this salad which is much sweeter in taste and softer in texture. Feel free to use either.
- Red onion: thinly sliced red onion add a sharp flavour to this salad. For a milder flavour they can be substituted for thinly sliced shallots.
- Thai Red Chili: also known as bird’s eye chilies, are small but spicy peppers commonly used in Thai cuisine to add heat and flavor to dishes. The amount added to the salad can be adjusted depending on your tolerance for spice.
- Peanuts: I recommend using roasted and salted peanuts. If you are on the Paleo diet or following a legume free diet then the peanuts should be substituted for salted cashews. The nuts can be omitted completely if you are allergic.
- Mint and Cilantro: the mint and cilantro are a crucial ingredient in this salad and a wonderful freshness. For anyone who doesn’t like cilantro, you can substitute it for parsley or thai basil.
IS THIS THAI MANGO SALAD SPICY?
Thai red chilies are what give this thai mango salad a nice kick of heat. I like adding 1 chili for a nice 6/10 level of heat, but feel free to add more or less depending on how spicy you like things. If you aren’t able to find Thai red chilies you can use a red serrano chili instead which has a milder level of heat or alternatively you can stir 1/2 teaspoon of red chili flakes into the dressing if you do not have fresh chilies.
HOW TO MAKE THIS THAI MANGO SALAD VEGAN OR VEGETARIAN
There are two ingredients in this mango salad recipe which are unfortunately not vegan; honey and fish sauce. The fish sauce adds a really nice saltiness to the salad but to make this salad vegan and vegetarian simply omit it and add 1/4 teaspoon of salt to the dressing. To make this salad vegan the honey should also be substituted for maple syrup or any other sweetener of choice just as agave nectar or monkfruit sugar.
CAN I ADD PROTEIN TO THIS THAI MANGO SALAD?
Absolutely! Grilled shrimp/prawns or chicken would both make a fabulous addition to this mango salad and make it a filling meal.
CAN I MAKE THIS THAI MANGO SALAD IN ADVANCE?
I find that for the best flavour and texture, this salad is best eaten right after making. If you would like to make this Thai Mango Salad in advance, I recommend combining all of the salad ingredients in a container and keeping the dressing separate and only adding it right before serving.
WHAT ABOUT LEFTOVERS?
Leftovers are best stored in an airtight container in the fridge for up to 3 days. I recommend adding in a handful of chopped fresh mint and cilantro to revive the salad if it has been in the fridge for a day or two.
Here are a few more easy salads that you might enjoy:
- Thai Watermelon Salad
- Citrus, Fennel, Avocado & Shrimp Salad
- Creamy Cauliflower Faux-Tato Salad
- Pesto Zoodle Salad with Prosciutto & Pine Nuts
- Roasted Fennel & Green Bean Salad
- Grilled Zucchini & Asparagus Salad
- Carrot Salad with Honey Mustard Dressing
- Roasted Cauliflower, Date, Red Onion & Parsley Salad
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Spicy Thai Mango Salad
- 2 large mangoes peeled and cut into strips
- 1/2 cucumber cut into matchsticks
- 1/2 red onion thinly sliced
- 1 thai red chili stem and seeds removed, very thinly sliced
- 1/2 cup peanuts or cashews roughly chopped
- 1/2 cup chopped mint
- 1/2 cup chopped cilantro
- 2 tbsp lime juice
- 2 tbsp coconut aminos (or tamari/soy sauce)
- 1 tbsp fish sauce
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- In a large bowl add the mango, cucumber, red onion, red chili, chopped nuts and herbs.
- In a small bowl whisk together the lime juice, coconut aminos, fish sauce, honey/maple syrup and sesame oil. Taste and adjust the flavours as desired.
- Right before serving pour the dressing over the salad and toss until well coated. Serve.
This dish is really delicious. I always find a restaurant to eat it again after my Thailand journey, but I cannot.
I’m really into spicy flavor. This is the first time I hear about a salad with mango. I think I will try to do it.