Thai Mango Salad Recipe

Name: Thai Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 limes; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 red Thai peppers (seeded and minced); 2 tablespoons peanut oil; 2 ripe but firm mangoes; 1 red bell pepper; 1 medium carrot (coarsely grated); 2 green onions (thinly sliced); 1 shallot (thinly sliced); 1/2 cup fresh cilantro (chopped); 1/3 cup chopped peanuts (toasted); salt

Servings: persons

2 limes
1 tablespoon fish sauce
1 tablespoon sugar
1 red Thai peppers (seeded and minced)
2 tablespoons peanut oil
2 ripe but firm mangoes
1 red bell pepper
1 medium carrot (coarsely grated)
2 green onions (thinly sliced)
1 shallot (thinly sliced)
1/2 cup fresh cilantro (chopped)
1/3 cup chopped peanuts (toasted)
salt

1
Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
2
Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
3
Gradually whisk in peanut oil until blended.
4
Add shallot, mix well.
5
Set dressing aside.
6
Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
7
Seed sweet pepper, cut into very thin strips and add to mangoes.
8
Add carrot, half of green onions, and cilantro. Toss gently until combined.
9
Add dressing and a pinch of salt, toss until mixed.
10
Sprinkle with nuts and remaining green onions.
11
Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 limes, 1 tablespoon fish sauce, 1 tablespoon sugar, 1 red Thai peppers (seeded and minced), and more.

Yes, Thai Mango Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Mango Salad

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