This Thai mango salad is fresh, light, and comes together in about 10 minutes. Sweet ripe mango, crunchy veggies, and Thai basil tossed in a tangy oil-free lime dressing - no cooking required. It's my favorite easy summer side dish.
A Quick Look At The Recipe
- ✅ Recipe Name: Thai Mango Salad (Asian Mango Salad)
- 🕒 Ready In: 10 minutes
- 👪 Serves: 6
- 🍽 Calories: ~106 per serving
- 🥣 Main Ingredients: Ripe mango, cucumber, bell pepper, carrots, Thai basil, lime
- 📖 Dietary Info: Vegan, gluten-free, dairy-free, oil-free, refined sugar-free
- ⭐ Why You'll Love It: Most Thai mango salad recipes use sesame oil or a heavy dressing - this version uses a simple oil-free lime-soy vinaigrette that keeps it light and lets the fresh mango flavor come through.
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I first had Thai mango salad in Bangkok when I was studying abroad, and it completely ruined me for every version I've had since. It was so fresh, so bright, and the balance of sweet, sour, salty, and spicy was unlike anything I'd tasted before. I've been chasing that flavor ever since.
This is the recipe I landed on after testing it a bunch of times at home. I tried it with both fish sauce and soy sauce, and here's what I found: soy sauce keeps it lighter and vegan-friendly, while fish sauce adds more depth and that classic umami punch you'd get in Bangkok. Both are delicious - I use soy sauce in the recipe below, but I'll tell you exactly how to swap in fish sauce if you want that more traditional flavor.
I make this salad all the time during the warmer months, usually as a side with my air fryer chicken thighs or crispy grilled boneless chicken thighs. It pairs well with pretty much any protein and comes together in about 10 minutes.
Jump to:
- A Quick Look At The Recipe
- What is Thai Mango Salad?
- What Makes This Thai Mango Salad Different
- Ingredients You'll Need
- What kind of mangos are best for Thai mango salad?
- Ingredient Substitutions & Variations
- How to Make Thai Mango Salad (Step-by-Step)
- Tips for the Best Thai Mango Salad
- Serving Suggestions
- Storage & Make-Ahead Tips
- Frequently Asked Questions
- More Easy Summer Salad Recipes You'll Love
- 📖 Recipe
- 💬 Comments
What is Thai Mango Salad?
Thai mango salad (Yum Mamuang) is a classic Thai dish made with shredded mango, fresh vegetables, and a tangy dressing of lime, fish sauce or soy sauce, and a touch of sweetness. It's typically served as an appetizer or side dish and is known for its balance of sweet, sour, salty, and spicy flavors.
What Makes This Thai Mango Salad Different
Most Thai mango salad recipes use sesame oil or a heavy dressing - this one doesn't. Here's what sets it apart:
- Oil-free lime-soy dressing that's light, tangy, and lets the mango shine
- Tested with both fish sauce and soy sauce, so you can make it vegan or traditional
- Ripe mango instead of green mango for natural sweetness without added sugar
- Fresh Thai basil for that authentic flavor I remember from Bangkok
- Ready in 10 minutes with everyday ingredients - no special equipment needed
Ingredients You'll Need
This Thai mango salad uses simple, fresh ingredients you can find at any grocery store. Here's everything you need and why each one matters:
The Salad:
- Mangos: I use ripe but firm mangos - they're naturally sweet, so you don't need added sugar. Green (unripe) mangos work too if you want a tarter, more traditional Thai version. If you have extra mango on hand, my habanero mango salsa is another great way to use it.
- English Cucumber: Adds the perfect cool crunch. Persian cucumbers are great here too - I use them all the time in my spicy cucumber salad.
- Red Bell Pepper: For sweetness and color. Skip green bell pepper - it's too bitter for this salad.
- Carrot: Julienne it to match the mango strips so every bite has a little of everything.
- Green Onions: White parts only - they add a sharp bite without overpowering the mango.
- Fresh Cilantro: Brightens the whole salad. If you're a cilantro hater, just leave it out.
- Thai Basil: This is what makes it taste like the mango salad I had in Bangkok. If you can't find it, Italian sweet basil works - just use a little more.
- Roasted Peanuts: For crunch. Cashews or almonds work too, or skip them entirely for nut-free.
For the Oil-Free Thai Dressing:
- Lime Juice + Zest: The tangy base of the whole dressing - don't skip the zest, it makes a huge difference. If you love this style of fresh, no-oil dressing, the one on my watermelon basil salad uses a similar lime base and is just as easy.
- Soy Sauce: Keeps it light and vegan. Swap for fish sauce if you want that deeper, more traditional umami flavor.
- Fresh Ginger: Just a little - ½ teaspoon adds that classic Thai warmth.
- Maple Syrup (optional): Only if your mangos aren't super sweet on their own.
- Crushed Red Pepper Flakes (optional): For a little kick. Start small and add more to taste.
Scroll to recipe card for quantities!
What kind of mangos are best for Thai mango salad?
I use ripe mangos in this recipe - they're naturally sweet, so you don't need added sugar. Green (unripe) mangos are more traditional in Thailand and will give you a tarter, crunchier salad.
I've tested both, and they each work great - just add a little extra maple syrup to the dressing if you go green.
Ingredient Substitutions & Variations
- No Thai basil? Use Italian sweet basil - just add a little more since it's milder.
- No cilantro? Fresh mint works beautifully here, or just leave it out.
- Want it more traditional? Swap soy sauce for fish sauce - it adds a deeper umami punch closer to what you'd get in Bangkok.
- No fresh ginger? Use ¼ teaspoon ground ginger in a pinch.
- Want more crunch? Add bean sprouts, shredded cabbage, or sliced radishes.
- Make it spicier: Add a diced Thai chili or a drizzle of sriracha to the dressing.
- Nut-free? Skip the peanuts entirely or swap for toasted coconut flakes.
- Add lettuce: Serve it over chopped romaine or butter lettuce to stretch it into a bigger salad.
How to Make Thai Mango Salad (Step-by-Step)
- Step 1: Whisk together all the dressing ingredients in a small bowl. Taste and adjust - you want a balance of tangy, salty, and a little sweet.
- Step 2: Combine the mango, cucumber, bell pepper, carrot, herbs, and peanuts in a large bowl. Save a few peanuts for garnish.
- Step 3: Pour the dressing over the salad and toss until everything is evenly coated.
- Step 4: Transfer to a serving plate and top with extra peanuts, a squeeze of lime, and fresh Thai basil.
Tips for the Best Thai Mango Salad
- Julienne everything the same size - I use a y-peeler for the mango and carrots. It's faster than a knife and gives you even strips every time.
- Pick mangos that are firm, not mushy - if they're too ripe, they'll fall apart the second you toss. You want them to hold their shape like the ones I had in Bangkok street stalls.
- Always taste the dressing before you pour - every mango is different. If yours are really sweet, add more lime. If they're tart, add a little extra maple syrup. I adjust this every single time I make it.
- Don't dress it until you're ready to serve - I learned this the hard way. Dressed an hour early for a cookout once, and it turned into mush. Keep them separate until the last minute.
- Making it ahead? Store the salad and dressing in separate containers in the fridge for up to 3 days. I do this for meal prep all the time - it holds up great.
Serving Suggestions
This salad is one of those sides that makes any meal feel fresh and light. Here are some ideas:
- With grilled chicken: My go-to is crispy grilled boneless chicken thighs or Greek yogurt marinated chicken for an easy, balanced dinner.
- With seafood: Great alongside grilled shrimp, salmon, or my shrimp poke bowl for a lighter takeout-style dinner.
- With burgers: Serve it with my juiciest grilled turkey burgers or my no-bean veggie burgers for a lighter, summer-friendly meal.
- Make it a full meal: Add grilled salmon, chicken, shrimp, or my super crispy tofu right into the salad for a quick, protein-packed lunch.
Storage & Make-Ahead Tips
- Make ahead: Prep the salad and dressing separately, then store them in airtight containers in the fridge for up to 3 days. Toss together right before serving.
- Leftovers: If already dressed, store in an airtight container in the fridge and eat within 1 day - it will soften over time.
- Do not dress early. This is the biggest mistake people make. The lime dressing breaks down the mango and veggies quickly, so always keep them separate until you're ready to eat.
- Freezing: I don't recommend it - the mango and veggies lose their crunch completely.
Frequently Asked Questions
Yes - this version is naturally vegan, gluten-free, oil-free, and only 106 calories per serving with 3g of fiber and 44mg of vitamin C. No refined sugar or processed ingredients.
Absolutely. Green (unripe) mangos are actually the more traditional choice in Thailand. They're firmer and tarter, so add an extra tablespoon of maple syrup or brown sugar to the dressing to balance it out. I've made it both ways, and both are delicious.
Italian sweet basil. It's milder, so use about ⅓ cup instead of ¼ cup. Fresh mint also works well if you want a slightly different flavor.
Yes, but keep the salad and dressing in separate containers. Once dressed, the veggies soften quickly. Stored separately, everything stays fresh in the fridge for up to 3 days.
Both work. Soy sauce keeps it lighter and vegan. Fish sauce adds a deeper umami flavor that's closer to traditional Thai mango salad. I tested both - it really comes down to personal preference.
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More Easy Summer Salad Recipes You'll Love
If you loved this Thai mango salad, here are a few more fresh favorites:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Thai Mango Salad Recipe
Ingredients
Thai Mango Salad:
- 2 large ripe (but firmer) mangos, peeled and sliced into strips
- 1 English cucumber, , finely sliced into long strips (julienned)
- ½ red bell pepper, finely sliced into long strips (julienned)
- 1 large carrot, finely sliced into long strips (julienned)
- 2 green onions (white parts), finely sliced
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup Thai basil leaves, chopped (some whole leaves for decoration)
- ¼ cup roasted peanuts, roughly chopped
Oil-Free Thai Dressing
- Zest of 1 lime
- ¼ cup fresh lime juice, (about 2 - 3 large limes)
- ½ teaspoon freshly grated ginger
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon maple syrup, optional for sweetness
- ¼ teaspoon crushed red pepper flakes, optional for spice
Instructions
- Make the dressing: In a small bowl, whisk together all the dressing ingredients. Taste and adjust the lime, soy sauce, or maple syrup based on your preference. Set it to the side.
- Combine the salad: In a large bowl, mix the mango, cucumber, red bell pepper, carrot, cilantro, Thai basil, and peanuts. Save a few peanuts for garnish.
- Toss with dressing: Pour the dressing over the salad and toss until everything is evenly coated.
- Serve: Transfer to a serving plate and top with extra peanuts, a fresh squeeze of lime, and Thai basil leaves.
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