Thai Green Mango Salad Recipe

Imagine a bowl of sunshine—tart, crunchy mango slivers, fiery chili, and a bright punchy dressing that wakes up every tastebud. That’s what you get with Thai Green Mango Salad! This zesty salad is a celebration of contrasts: it’s sweet, sour, salty, spicy, and utterly refreshing—just the way I love to brighten up a summer lunch or wow guests at a casual dinner.

Ingredients You’ll Need

This beautiful salad comes together with a small list of simple ingredients, and each one is crucial in building its signature flavor and textural contrast. Every bite is all about the harmony between tart green mango, savory aromatics, and just a hint of heat!

• Green mango: Go for mangoes that are firm, unripened, and brightly sour—they’re the real star here and give the salad its signature crunch and tang.
• Fish sauce: This salty, umami-packed staple brings out the depth and true essence of Thai flavor in your dressing.
• Palm sugar: Slightly smoky, caramel-like notes from palm sugar balance out all the other bold flavors. You can swap for light brown sugar in a pinch.
• Thai chili flakes: Add as much (or as little!) as you like for that warming Thai heat—start slow and spice it to your liking.
• Shallots: Thinly sliced shallots lend gentle pungency and a bit of savoriness, mingling perfectly with the bright mango.
• Roasted peanuts: Crucial for crunch and their nutty, toasty undertones—don’t leave these out if you love texture.
• Crispy fried shallots (optional): For an extra bit of crunch and a beautifully savory finish, sprinkle these on top just before serving.

Variations

One of my favorite things about Thai Green Mango Salad is how adaptable it is—don’t be afraid to make it your own! Here are some creative ways to tweak the recipe depending on what you have or what you’re craving.

• Make it vegan: Swap fish sauce with soy sauce or a vegan “fish” sauce for a fully plant-based version that’s still packed with umami.
• Add protein: Toss in some grilled shrimp, shredded chicken, or crispy tofu to turn this salad into a light meal.
• Boost the veggies: Throw in thinly sliced cucumber, julienned carrots, or bell pepper for even more crunch and color.
• Turn up the heat: If you’re a spice lover, add fresh sliced Thai chilies for an extra punch!

How to Make Thai Green Mango Salad

Step 1: Make the Dressing

In a small bowl, whisk together the fish sauce, palm sugar, and Thai chili flakes. Take a minute to really dissolve all that palm sugar—the dressing should be smooth, glossy, and incredibly fragrant. This teasingly tangy-sweet mixture is what ties all those glorious mango shreds together!

Step 2: Prep the Mango

Peel the green mango and give it a quick rinse. For the best texture, use a sharp knife to cut the mango into thin slices (julienne style if you’re feeling fancy). This keeps every piece crunchy and lets the tanginess shine. A julienne peeler is handy, but I love the satisfying snap of mango slices cut by hand.

Step 3: Slice the Shallots

Peel and thinly slice your shallots. The thinner, the better—they blend seamlessly into the salad, adding just enough zing without overpowering the mango.

Step 4: Toss and Mix

Add your mango slices, sliced shallots, and roasted peanuts to a large bowl. Pour in that luscious dressing and toss well—use your hands or kitchen tongs for the most even coating. Everything should glisten and smell irresistible!

Step 5: Finish and Serve

Transfer the salad to a serving platter or bowl, then finish with a generous sprinkle of crispy fried shallots. Serve Thai Green Mango Salad right away for maximum freshness and crunch—it never lasts long!

How to Serve Thai Green Mango Salad

Garnishes

For a true Thai street food touch, finish your salad with a shower of crispy fried shallots and another pinch of roasted peanuts. If you want to get fancy, a handful of fresh cilantro or mint gives a lovely herbal lift—and a few extra chili flakes on top never hurt anyone!

Side Dishes

Thai Green Mango Salad shines as a zippy appetizer, but it’s also a fabulous companion to grilled meats, satay skewers, or sticky jasmine rice. I love it alongside fried fish, or as a side to anything smoky, charred, or aromatic—it cuts right through heavier flavors with its brightness.

Creative Ways to Present

Make your Thai Green Mango Salad truly memorable by piling it high on lettuce cups for a handheld party snack, or serving it in individual glasses as a showstopper starter. For an entertaining twist, scatter edible flowers or julienned rainbow vegetables on top for a pop of color and a little wow-factor.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store Thai Green Mango Salad in an airtight container in the fridge for up to one day. The mango will soften slightly as it sits, but the salad will still be tasty and tangy for lunch the next day—just hold off on adding the fried shallots until serving.

Freezing

Unfortunately, this isn’t a freezer-friendly dish. The delicate mango slices and fresh shallots lose their texture and brightness when thawed, so enjoy Thai Green Mango Salad fresh for the best experience.

Reheating

This salad is made to be enjoyed cold or at room temperature, so reheating isn’t necessary. If the leftovers seem a little limp, perk them up with a squeeze of lime and a fresh sprinkle of peanuts and fried shallots just before eating.

FAQs

Final Thoughts

If you’re craving something zesty, colorful, and utterly addictive, you need to give Thai Green Mango Salad a try. I can’t wait for you to taste that magical burst of flavors and see just how easy it is to fall a little bit in love with every crunchy, tangy bite. Happy cooking—don’t forget to make extra, just in case!

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