Thai Mango Salad
Prep time
Total time
This mango salad makes a perfect start to a larger Thai meal, but is also great on its own. Perfect for when mangoes are at their best
Serves: 4 starter salads or two entrees
  • Mango Salad
  • 4 Ataulfo mangos, peeled and julienned, or substitute 2 large Kent or other mangos
  • 1 red pepper, seeded and julienned
  • 2 medium carrots, peeled and julienned
  • 1 4” piece of diakon, peeled and julienned
  • 1 medium red onion, julienned. Taste the onion, if it is very ‘hot’, soak it in cold water for 20 minutes to mellow it.
  • 2 cups bean sprouts
  • 1 small English cucumber, julienned
  • ½ cup chopped mint
  • ¼ chopped cilantro
  • ¼ cup chopped basil (Thai basil if available)
  • Optional: 2 Thai Bird Chills, finely sliced
  • Dressing:
  • ¼ cup brown sugar
  • ¼ cup rice wine vinegar. Alternatively, use all lime juice, or even half rice vinegar, half lime juice
  • 2 tablespoons soy sauce
  1. - Combine the dressing ingredients together in a bowl, whisking to dissolve the sugar
  2. - Toss all of the salad ingredients together in a bowl
  3. - Pour over the dressing, tossing to combine
  4. - Adjust the seasoning with a little salt as needed
Recipe by Two Happy Rabbits at