Irresistible Thai Mango Salad Recipe for a Flavor Explosion

There’s something utterly irresistible about Thai Mango Salad. Imagine biting into a crisp, juicy mango that dances on your taste buds while the zesty lime and crunchy peanuts create a flavor explosion. cozy soup pairings This salad isn’t just a dish; it’s a party in a bowl that whispers tropical vacations and sun-soaked afternoons.

Reflecting back, I remember the first time I tried this salad at a friend’s backyard barbecue. The vibrant colors caught my eye, but it was the combination of sweet, sour, and spicy that made me fall head over heels. It’s perfect for summer gatherings, picnics, or when you want to impress friends with minimal effort yet maximum flavor. Trust me; your taste buds will thank you.

I still remember the delighted faces of my family when I served this refreshing salad during a family reunion last summer.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: roasted salmon dish.

• Ripe Mango: Choose firm, fragrant mangoes for the best sweetness and texture.
• Cucumber: Opt for English cucumbers as they are seedless and crunchy.
• Red Bell Pepper: Bright and sweet, it adds color and a hint of crunch.
• Fresh Cilantro: This herb brings freshness; feel free to adjust based on your personal taste.
• Chili Peppers: Use Thai bird chilies for authentic heat or adjust according to your spice preference.
• Lime Juice: Freshly squeezed is best; it enhances the flavors brilliantly.
• Fish Sauce: Adds depth; look for high-quality brands for the best results.
• Honey or Agave Syrup: A touch of sweetness balances the acidity perfectly.
• Chopped Peanuts: Toasted peanuts give a delightful crunch; don’t skip this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep the Veggies: Begin by washing all your vegetables thoroughly. Peel and dice the mango into bite-sized chunks while marveling at its vibrant color. Slice cucumber and red bell pepper into thin strips for added texture.

Create the Dressing: In a small mixing bowl, whisk together lime juice, fish sauce, honey, and chopped chili peppers until well combined. Let those flavors mingle like old friends.

Toss It All Together: In a large bowl, combine diced mango, cucumber slices, red bell pepper strips, and chopped cilantro. Drizzle your dressing over the top and mix gently to coat everything without squishing the fruit.

Add Crunch with Peanuts : Just before serving, sprinkle toasted peanuts on top for that extra crunch. Feel free to crush them slightly if desired – they’re like confetti on your salad!

Serve Cold or Room Temperature : You can serve this salad immediately or let it chill in the fridge for half an hour to allow those flavors to deepen further. Either way, enjoy every scrumptious bite!

This Thai Mango Salad is not just food; it’s an experience that tantalizes your senses while being straightforward enough to whip up in minutes! quick stir fry options.

Perfecting the Cooking Process

To make the Thai Mango Salad efficiently, prep the veggies first, then mix the dressing while cutting mangoes to save time. For more inspiration, check out this garlic butter green beans recipe.

Add Your Touch

Feel free to swap mangoes for papaya or add grilled shrimp for extra protein. garlic butter shrimp Customize it based on your taste preferences!

Storing & Reheating

Store any leftovers in an airtight container in the fridge. Enjoy within two days for optimal freshness; no reheating needed!

Sharing this salad with friends at a summer picnic was unforgettable; everyone kept asking for the recipe, which felt fantastic!

FAQ

What type of mango is best for Thai Mango Salad?

Choose ripe, sweet mangoes like Ataulfo or Haden for the best flavor.

Can I add protein to my Thai Mango Salad?

Yes! Grilled chicken, shrimp, or tofu work great as protein additions.

How long can I store leftover Thai Mango Salad?

Store leftovers in the fridge for up to two days for best quality.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Thai Mango Salad

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• Author: Amelia
• Total Time: 15 minutes
• Yield: Serves 4

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Description

Experience a burst of flavors with this refreshing Thai Mango Salad! Combining sweet mango, crunchy vegetables, and a zesty dressing, this dish is perfect for summer gatherings or as a light meal. In just 15 minutes, you can whip up a vibrant salad that will impress your guests and tantalize your taste buds with its tropical flair.

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Ingredients

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• 2 ripe mangoes, diced
• 1 cucumber, sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1–2 Thai bird chilies, minced (adjust to taste)
• Juice of 2 limes
• 1 tbsp fish sauce
• 1 tbsp honey or agave syrup
• 1/4 cup chopped peanuts (toasted)

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Instructions

1. Wash and prepare all vegetables. Dice the mango into bite-sized pieces.
2. In a small bowl, whisk together lime juice, fish sauce, honey, and minced chilies.
3. In a large bowl, combine diced mango, cucumber slices, red bell pepper strips, and chopped cilantro. Drizzle dressing over the salad and toss gently to coat.
4. Just before serving, sprinkle toasted peanuts on top for added crunch.
5. Serve chilled or at room temperature to enjoy every delicious bite!

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No cooking required
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 14g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg