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Fresh Thai Mango Salad with mango, herbs, and zesty dressing on a plate

Thai Mango Salad

A vibrant and refreshing salad featuring sweet mango, crunchy vegetables, and a zesty dressing, perfect for summer meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Produce
  • 2 pieces ripe mangoes, diced Choose ripe but firm mangoes.
  • 1 piece red bell pepper, thinly sliced
  • 1 piece cucumber, diced
  • 1 cup carrot, shredded
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 2 pieces limes, juiced Juice of 2 limes.
  • 2 tablespoons fish sauce Can substitute with soy sauce for vegetarian option.
  • 1 tablespoon sugar
  • 1–2 pieces Thai chilies, minced Adjust to taste.
Toppings
  • 1/4 cup peanuts, chopped Optional, toast for extra crunch.

Method
 

Preparation
  1. In a large bowl, combine diced mango, red bell pepper, cucumber, carrot, red onion, and cilantro.
  2. In a small bowl, whisk together lime juice, fish sauce, sugar, and minced chilies until well combined.
  3. Pour the dressing over the salad mixture and toss gently to combine.
  4. Taste and adjust: add more lime or sugar if you want brighter or sweeter notes.
  5. Top with chopped peanuts before serving.

Notes

Serve over mixed greens or butter lettuce for a light dinner salad. Great for meal prep; store dressing separately.