Thai Mango Salad Recipe

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!

5 from 2 votes

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Prep Time 10

Total Time 10

Serving servings

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

Simple Dressing

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

Instructions

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.
Enjoy!

Notes

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.

Green Mangos: 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.

Serving: 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.

Make Ahead: 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!

Storing: For best results, keep any leftover Thai mango salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Course Side

Cuisine Thai

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