This Easy Sweet and Spicy Thai Mango Salad is a burst of flavors! Fresh mango, crunchy veggies, and a zingy dressing make it perfect for a sunny day or a side dish at dinner.
Every bite feels like a tropical vacation! I love how quickly it comes together—just chop, mix, and enjoy. It’s a hit at my gatherings, and trust me, the colors are as tasty as they look! 🍋
Key Ingredients & Substitutions
Mangoes: Ripe mangoes are key for sweetness. If you can’t find them, try using peaches or nectarines for a similar tropical taste. Adjust the ripeness to your liking; just make sure they’re not too firm.
Fish Sauce: This adds a savory depth to your dressing. If you’re vegetarian, soy sauce or tamari works well as a substitute. For a lighter option, coconut aminos can also bring great flavor.
Cashew Nuts: They provide crunch and richness. If you’re nut-free, sunflower seeds or pumpkin seeds make a great alternative, adding a nice texture without the allergens.
Red Chili Flakes: Adjust to your spice preference! If you want less heat, use paprika or even omit them altogether. A dash of black pepper can add some warmth too if you prefer.
How Do I Keep My Mango Salad Crisp and Fresh?
To maintain the freshness and crunch of your salad, it’s best to prepare the ingredients just before serving. Here are some tips:
- Julienne the carrots and cucumbers just before mixing so they stay crisp.
- Combine the salad and dressing just when you’re ready to eat. This prevents sogginess.
- If making ahead, store the salad components separately and mix them just before serving.
- Keep an eye on the mango ripeness; overripe mango can turn mushy quickly.
Easy Sweet and Spicy Thai Mango Salad
Ingredients:
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 medium carrot, julienned
- 1 small cucumber, julienned or spiralized
- 10 cherry tomatoes, halved
- 1/4 cup cashew nuts, roughly chopped or whole
- 2 tbsp fresh cilantro leaves for garnish
- 1 tbsp red chili flakes (adjust to taste)
For the dressing:
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce (or soy sauce for vegetarian option)
- 1 tbsp palm sugar or brown sugar
- 1 clove garlic, minced
- 1 red chili, finely chopped (optional if you want more spice)
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep time, making it a quick and easy addition to your meal. With no cooking required, it’s perfect for a refreshing dish with minimal fuss!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling the mangoes and slicing them into thin strips; this will give the salad that lovely tropical sweetness. Next, julienne the carrot and cucumber so they add a nice, crunchy texture to your salad.
2. Mix the Fresh Veggies:
In a large mixing bowl, combine the mango strips, julienned carrot, cucumber, and halved cherry tomatoes. Give it a gentle toss to mix them together evenly.
3. Toast the Cashews:
In a dry pan over medium heat, lightly toast the cashew nuts until they are fragrant, which usually takes about 2 to 3 minutes. Be careful not to burn them! Once done, let them cool slightly and then add them to the salad mixture.
4. Make the Dressing:
In a small bowl, whisk together fresh lime juice, fish sauce, palm sugar, minced garlic, and chopped red chili until the sugar is fully dissolved. This dressing brings the sweet, salty, and spicy flavors together beautifully!
5. Combine and Toss:
Pour the dressing over the salad and gently toss everything to ensure all ingredients are evenly coated. This is where the magic happens—combining all those delicious flavors!
6. Add Spice and Garnish:
Sprinkle the top of your salad with red chili flakes according to your preferred level of heat. Then, add fresh cilantro leaves as a bright and aromatic garnish.
7. Serve and Enjoy:
Serve the salad right away for the freshest taste. It makes a perfect starter or side dish for any meal, and it’s sure to impress everyone with its vibrant colors and flavors!
This vibrant salad balances sweet mango with spicy and tangy dressing, making it a delightful addition to your table!
FAQ for Easy Sweet and Spicy Thai Mango Salad
Can I Use Unripe Mangoes for This Salad?
While ripe mangoes are ideal for their sweetness and soft texture, you can use slightly unripe mangoes for a firmer crunch. Just keep in mind that they will be less sweet and may need a bit more dressing to enhance the flavor.
How Can I Make This Salad Vegetarian or Vegan?
To make this salad vegetarian or vegan, simply substitute the fish sauce with soy sauce or tamari. You can add a bit of extra lime juice for more tanginess and depth of flavor in the dressing!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 1 day. However, for best texture, it’s recommended to consume it fresh. Keep the dressing separate until ready to eat to prevent the veggies from becoming soggy.
What Can I Serve With This Salad?
This mango salad pairs well with grilled chicken, shrimp, or tofu for a protein boost. It also complements rice dishes or can be served as a refreshing side next to spicy Asian-style dishes!
