This easy Thai mango salad recipe is light, healthy, and vegan. It’s packed with fresh ingredients like mango, bell pepper, cucumber, carrots, and Thai basil and tossed in an oil-free lime vinaigrette. The perfect 10-minute side dish!
The best Thai mango salad recipe
If you have mangos in your kitchen, you must make this Thai mango salad. It’s truly addictive, light, sweet, salty, and so fresh.
This salad has the perfect balance of sweetness from the mangos, tanginess from the lime dressing, and crunch from the veggies. It’s packed with sweet mango and crunchy vegetables like cucumbers, bell pepper, and carrots and tossed in a super simple no-oil lime soy dressing that takes a minute to make.
I love enjoying this Thai mango salad with grilled chicken, turkey burgers, bulgogi chicken lettuce cups, and these baja shrimp tacos. It’s such an easy and healthy side dish – especially during Summer!
This recipe is so easy. Everyone will be impressed with your cooking skills! I cannot wait to hear what you think.
Why you’ll love this recipe:
- Made with fresh ingredients.
- The mango is sweet and juicy.
- The dressing is light, bright, and tangy.
- No oil in the Thai vinaigrette.
- This mango salad is healthy, gluten-free, and vegan.
- Perfect side dish for any meal.
- This recipe is oil-free and sugar-free.
- Great for warm weather and the Summer.
- Easy to make in under 10 minutes.
- Try this refreshing watermelon basil salad next!
Ingredients needed & substitutions
This is seriously the best-ever Thai mango salad recipe! It’s light, sweet, and super fresh. You only need a handful of simple ingredients. Here is a list of everything you need so you are prepared:
- Mangos: Ripe but firm mangos are best for this Thai mango salad. You can also use green mangos (which are unripe mangos) if you want a firmer texture.
- English Cucumber: It’s refreshing and adds the perfect crunch. You can also use Persian cucumbers.
- Bell Pepper: I love using red bell pepper for a little sweetness and lots of crunch. You can also use yellow or orange. I would stay away from green bell pepper because they are less sweet.
- Carrot: You only need 1 large carrot or 1 cup of pre-shredded carrots.
- Green Onions: For sharpness. You only need the white parts.
- Cilantro: For flavor!
- Thai Basil: The star of the show. You can buy Thai basil at your local grocery store. If you cannot find it, you Italian sweet basil instead.
- Roasted Peanuts: For crunch. I love dry roasted peanuts, but you can also use almonds or cashews. If you are nut-free, leave them off.
Simple Thai Dressing:
- Limes: We use lime zest and lime juice for the base of this tangy and bright oil-free Thai vinaigrette.
- Ginger: for that classic Thai-inspired flavor.
- Soy Sauce: For saltiness and flavor. You can also use fish sauce (if you are not vegan).
- Maple Syrup: The maple syrup is optional for some sweetness.
- Crushed Red Pepper Flakes: Also optional if you want some heat.
Kitchen tools required
Here is a list of kitchen utensils you will need to make this easy Thai mango salad. Clean-up is so easy.
- Cutting Board
- Sharp Kitchen Knife
- One Large Mixing Bowl
- One Small Mixing Bowl
- Measuring Tools: 1/4 teaspoon, 1 Tablespoon, 1/4 cup, and 1/2 cup.
How to make Thai mango salad
This Thai mango salad recipe takes under 10 minutes to prepare! Any level cook can make it since it’s so easy to make and you don’t need an oven. Here are detailed step-by-step instructions with pictures for visual reference so anyone can make it. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, whisk together all the dressing ingredients in a small bowl. Taste and adjust the seasonings based on your preference. Set it to the side.
Then, mix the mango, cucumber, red pepper, carrot, herbs, and peanuts in a medium-sized bowl. You can save some peanuts to garnish.
Pour the dressing over the salad and toss well.
Transfer the salad to a serving plate & garnish with extra peanuts, a fresh squeeze of lime, and Thai basil. Enjoy!
Recipe tips & variations
- Finely slice (julienne) the vegetables. It gives this salad the best texture. Check out the pictures for reference.
- Use fresh, ripe mango. I love using ripe mango for its natural sweetness.
- Taste the dressing and adjust the seasonings. You can always tweak the spice and sweetness levels. Start with my recipe and then adjust based on your taste buds.
- Add lettuce if you want. Feel free to serve this Thai mango salad recipe on a bed of chopped remain, spinach, Boston lettuce, or iceberg. It will add volume.
- Serve immediately after dressing. Thai mango salad is best enjoyed right after preparation. If you are making it ahead of time, wait to dress the salad until you serve it.
- Storing tips. If you’re not serving the salad immediately, do not dress it with the lime soy vinaigrette. Store the salad and dressing in separate airtight containers in the fridge until you are ready to serve.
- Nut-Free. Make this Thai mango salad nut-free by leaving off the peanuts.
Frequently Asked Questions
What’s the best substitute for Thai basil?
The best substitute for Thai basil is sweet Italian basil. It has a milder taste, so I recommend adding 1/3 cup, not 1/4 cup, for this Thai mango salad recipe.
What’s the difference between Thai basil vs holy basil?
The main difference between Thai basil and holy basil is its flavor. Thai basil has a sweet, anise flavor, while holy basil has a peppery, clove flavor.
What does basil taste like?
Basil has a sweet, anise flavor with hints of mint and pepper.
What is a green mango?
Green mangos are unripe mangos. They are firmer in texture, tarter, and can be a little sour. Green mangos are 100% safe to eat. I recommend using a ripe mango for this salad because it adds the best sweetness and flavor.
Can I use a green mango?
Green mangos indicate that the mango is not ripe yet. I love the natural sweetness of ripe mangos for this Thai basil salad; however, you can use green mangos too. The texture will be firmers, and the salad will be less sweet.
Is it vegan?
Yes, this Thai mango salad is 100% vegan.
Is this recipe healthy?
Yes, this Thai mango salad recipe is healthy for many reasons; here are a few: (1) it is made with fresh and simple ingredients, (2) it is refined sugar-free, (3) loaded with Vitamin C, (4) the salad is high in fiber, and (5) it is vegan, gluten-free, and dairy-free.
Can I make it ahead of time?
Thai mango salad is great for meal prep. You can easily make it ahead of time for lunches or for an event or party. Simply prepare both the dressing and salad and store them in separate airtight containers – do not dress the salad! Store in the fridge for up to 3 days. When you are ready to serve, toss the mango salad in the lime dressing and enjoy!
What to serve with Thai mango salad:
Thai mango salad goes well with so many dishes. You can serve it with this simple grilled chicken, these air fryer boneless chicken thighs, or this air fryer teriyaki chicken. If you’re craving seafood, try these furikake salmon bowls, air fryer tilapia, or these baja shrimp tacos.
How to store:
Storing: For best results, keep any leftover Thai mango salad in an airtight container in the refrigerator for up to 3 days.
If you love this recipe, try these next!
- Watermelon Basil Salad
- Strawberry Goat Cheese Salad
- Greek Spinach Salad
- 15-Minute Chicken Pad Thai
- Peanut Butter Curry
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!
Thai Mango Salad Recipe
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
- Zest of 1 lime
- ¼ cup fresh lime juice, (about 2 – 3 large limes)
- ½ tsp freshly grated ginger
- 1 tbsp soy sauce or fish sauce
- 1 tbsp maple syrup, optional for sweetness
- ¼ tsp crushed red pepper flakes, optional for spice
- In a small bowl, whisk together all the dressing ingredients. Taste and adjust the seasonings based on your preference. Set it to the side.
- In a medium-sized bowl, mix the mango, cucumber, red pepper, carrot, herbs, and peanuts together.
- Pour the dressing over the salad and toss well.
- Transfer the salad to a serving plate & garnish with extra peanuts, a fresh squeeze of lime, and Thai basil.
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