Hey y’all! Craving something vibrant, fresh, and packed with bold flavor? This Spicy Thai Mango Salad is the answer! With juicy mango, crisp veggies, and a punch of Thai heat, it’s perfect for summer parties, healthy lunches, or light dinners. It’s super easy, totally addictive, and ready in just minutes. Let’s get cooking!
Why You’ll Love This
- Refreshingly sweet and spicy flavors that wake up your taste buds.
- Healthy, light, and absolutely packed with fresh, crunchy veggies.
- Ready in just 20 minutes—no stove required!
- Can be made ahead and enjoyed cold, making it perfect for meal prep.
- Easily customizable for your preferred heat and protein.
Ingredients
- 2 large ripe but firm mangoes, julienned
- 1 small carrot, shredded
- 1/2 red bell pepper, thinly sliced
- 1/4 cup red onion, very thinly sliced
- 1 small cucumber, seeded and julienned
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, roughly chopped
- 1-2 Thai bird’s eye chilies, finely sliced (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- Optional: extra lime wedges for serving
Directions
Step 1: Prep the Ingredients
Peel the mangoes and cut them into thin julienne strips. Shred the carrot, thinly slice the bell pepper and red onion, and julienne the cucumber. Set aside in a large salad bowl.
Step 2: Make the Dressing
In a small bowl, whisk together the fish sauce, lime juice, brown sugar, toasted sesame oil, and soy sauce until the sugar is fully dissolved. Stir in the sliced chilies.
Step 3: Toss the Salad
Pour the dressing over the mango, carrot, bell pepper, red onion, cucumber, and cilantro. Toss everything gently until well combined and coated evenly with the spicy-sweet dressing.
Step 4: Add Crunch & Serve
Top the salad with chopped roasted peanuts. Serve immediately, garnished with extra lime wedges if desired. Enjoy the salad chilled or at room temperature!
Notes
- Use slightly underripe mangoes for best texture—they should be firm, not mushy.
- If you love extra heat, add more sliced chilies or a dash of chili flakes.
- The salad can be prepped up to 1 day ahead; just add peanuts right before serving for crunch.
Variations
- Vegan: Swap fish sauce for soy sauce or vegan fish sauce.
- Protein Boost: Add sliced grilled shrimp, chicken, or tofu.
- Green Mango: Use green mango for an even tangier and firmer salad.
Required Equipment
- Sharp knife and cutting board
- Large salad bowl
- Small mixing bowl
- Whisk or fork
Storage Instructions
Store leftover Spicy Thai Mango Salad in an airtight container in the refrigerator for up to 2 days. Add peanuts fresh each time to maintain their crunch.
Suggested Pairings/Serving Recommendations
- Pair with Thai grilled chicken or satay skewers for a balanced meal.
- Serve alongside jasmine rice or sticky rice to mellow the spice.
- Try as a fresh topping for fish tacos or lettuce cups.
Pro Tips
- Julienne your mango and veggies as thinly as possible for best texture and even mixing.
- Taste and adjust the dressing before tossing—it should strike a balance between sweet, sour, salty, and spicy.
- If making ahead, keep the dressing and vegetables separate until just before serving.
FAQ
- Can I make Spicy Thai Mango Salad ahead of time?
- Yes! For best results, keep the dressing and veggies separate and combine just before serving.
- What type of mango works best?
- Use ripe but firm yellow mangoes or even green (unripe) mangoes for a tangy crunch.
- Can I control the spiciness?
- Absolutely! Adjust the amount or remove the seeds of bird’s eye chili, or substitute with milder chili varieties.
Prep Time:
15 minutes
Total Time:
20 minutes
Ingredients
- 2 large ripe but firm mangoes, julienned
- 1 small carrot, shredded
- 1/2 red bell pepper, thinly sliced
- 1/4 cup red onion, very thinly sliced
- 1 small cucumber, seeded and julienned
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, roughly chopped
- 1-2 Thai bird’s eye chilies, finely sliced (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- Optional: extra lime wedges for serving
Instructions
-
1Peel the mangoes and cut them into thin julienne strips. Shred the carrot, thinly slice the bell pepper and red onion, and julienne the cucumber. Set aside in a large salad bowl.
-
2In a small bowl, whisk together the fish sauce, lime juice, brown sugar, toasted sesame oil, and soy sauce until the sugar is fully dissolved. Stir in the sliced chilies.
-
3Pour the dressing over the mango, carrot, bell pepper, red onion, cucumber, and cilantro. Toss everything gently until well combined and coated evenly with the spicy-sweet dressing.
-
4Top the salad with chopped roasted peanuts. Serve immediately, garnished with extra lime wedges if desired. Enjoy the salad chilled or at room temperature!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
145cal
Protein:
2 gg
Fat:
5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
25 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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