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A vibrant mango salad featuring ripe mango slices, fresh mint, red chili, cucumber, and sesame seeds on a white plate.
Maryam

Zesty Thai-Inspired Mango & Peanut Salad

This vibrant and refreshing mango salad features sweet ripe mangoes, crisp vegetables, and fresh herbs, all tossed in a bright and tangy lime-ginger dressing. Topped with crunchy peanuts, it's a perfect light meal or invigorating side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Thai
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Mango Salad
  • 2 large mangoes ripe but firm, peeled and julienned
  • 1 medium red bell pepper thinly sliced
  • 1/2 English cucumber thinly sliced or julienned
  • 1/2 cup red onion very thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 1-2 fresh red chilies like bird's eye, thinly sliced (optional, for heat)
  • 1/4 cup roasted peanuts chopped, for garnish
For the Zesty Lime-Ginger Dressing
  • 3 tbsp fresh lime juice from 1-2 limes
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar or maple syrup
  • 1 tbsp fresh ginger grated
  • 1 clove garlic minced
  • 1 tbsp water to thin, if needed

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Vegetable Peeler
  • Sharp knife
  • Cutting board

Method
 

Prepare the Salad Ingredients
  1. Carefully peel the mangoes and julienne them into thin strips. Thinly slice the red bell pepper and cucumber. Very thinly slice the red onion. Roughly chop the fresh cilantro and mint. If using, thinly slice the fresh red chilies.
Make the Dressing
  1. In a small mixing bowl, combine the fresh lime juice, fish sauce, brown sugar (or maple syrup), grated fresh ginger, and minced garlic. Whisk vigorously until the brown sugar is fully dissolved. Taste the dressing and adjust sweetness or sourness to your preference. If the dressing is too concentrated, add 1 tablespoon of water to thin it slightly.
Assemble and Serve
  1. In a large mixing bowl, gently combine the julienned mango, sliced red bell pepper, cucumber, red onion, chopped cilantro, mint, and sliced chilies (if using).
  2. Pour the prepared dressing over the salad ingredients. Toss gently using tongs or clean hands until all components are evenly coated with the dressing. Avoid over-tossing to maintain the mango's shape.
  3. Divide the mango salad among serving plates or a single large serving bowl. Garnish generously with the chopped roasted peanuts just before serving. Serve immediately to enjoy the crisp texture and fresh flavors.

Notes

For an added protein boost, grill some shrimp or chicken and slice it to mix into the salad. This mango salad is best enjoyed fresh. If preparing ahead of time, store the dressing and salad components separately in airtight containers in the refrigerator, and combine them just before serving to prevent the vegetables from becoming soggy.