Thai Mango Salad

Thai Mango Salad

Mango has to be one of my favorite fruits, and when they are in season we go through as many as we can. While nice in a smoothie or a fruit salad, mango also pairs well with stronger vegetable and herb flavors. That’s where this salad comes in. It’s a great way to start a lager Thai-inspired meal, but is perfectly good on its own, too. If you like the heat that little, fiery Thai Bird chilies provide, add a couple of them, finely chopped, to the salad.

Thai Mango Salad

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

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