Thai Mango Salad Recipe

Easy Thai mango salad with ripe mango, cucumber, red bell pepper, carrots, peanuts, and Thai basil in an oil-free lime dressing.

A fresh and easy Thai mango salad recipe made with ripe mango, crunchy vegetables, Thai basil, and a tangy oil-free lime-soy dressing. Vegan, gluten-free, and ready in 10 minutes. Inspired by traditional Yum Mamuang from Thailand.

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

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.

Notes

Thai Basil: The best substitute is Italian sweet basil — it's milder, so use ⅓ cup instead of ¼ cup.

Mango: I use ripe mangos for natural sweetness. Green (unripe) mangos work too — just add an extra tablespoon of maple syrup to the dressing.

Fish Sauce vs Soy Sauce: Soy sauce keeps it light and vegan. Fish sauce adds more umami depth. Both work great — use whichever you prefer.

Make Ahead: Store the salad and dressing in separate airtight containers in the fridge for up to 3 days. Toss right before serving.

Nut-Free: Skip the peanuts or swap for toasted coconut flakes.

Serving: Pairs great with crispy grilled chicken thighs, shrimp, salmon, or crispy tofu for a complete meal.

Nutrition

Course Side

Cuisine Thai

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