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A refreshing Thai Mango Salad with Crunch, packed with mango, cucumber, red chili, onion, cilantro, and peanuts in a white bowl.
Layla

Zesty Thai Mango Salad with Crispy Coconut Crunch

A vibrant and refreshing Thai-inspired salad featuring sweet mango, crisp vegetables, a tangy lime-chili dressing, and a delightful crunch from air-fried coconut flakes and cashews.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Coconut Crunch
  • 1/2 cup coconut flakes shredded, unsweetened
  • 1/4 cup cashews raw, chopped
  • 1 tbsp sesame seeds
  • 1/2 tsp chili flakes
  • 1/4 tsp salt
  • 1 tsp coconut oil melted
For the Zesty Lime-Chili Dressing
  • 1/4 cup lime juice freshly squeezed
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar or brown sugar
  • 1 clove garlic minced
  • 1/2 red bird's eye chili thinly sliced (remove seeds for less heat)
For the Mango Salad
  • 2 medium mangoes firm but ripe, peeled and julienned
  • 1 medium red bell pepper thinly sliced
  • 1/2 medium red onion thinly sliced
  • 1/2 cup mint leaves fresh, packed, roughly chopped
  • 1/2 cup cilantro fresh, packed, roughly chopped
  • 1/4 cup roasted peanuts roughly chopped, for garnish

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Small Bowl
  • Vegetable Peeler
  • Sharp knife
  • Whisk

Method
 

Prepare the Crispy Coconut Crunch
  1. Preheat your air fryer to 325°F (160°C).
  2. In a small bowl, combine the shredded coconut flakes, chopped cashews, sesame seeds, chili flakes, and salt. Drizzle with melted coconut oil and toss well to ensure everything is evenly coated.
  3. Spread the mixture in a single layer in the air fryer basket. Air fry for 6-8 minutes, shaking the basket halfway through, until golden brown and crispy. Watch carefully to prevent burning. Let it cool completely; it will crisp up further as it cools.
Make the Zesty Lime-Chili Dressing
  1. In a small bowl, whisk together the fresh lime juice, fish sauce, palm sugar, minced garlic, and sliced red chili until the sugar is fully dissolved. Taste and adjust for your preference (add more lime for tang, more sugar for sweetness, more chili for heat).
Assemble the Thai Mango Salad
  1. In a large mixing bowl, combine the julienned mangoes, thinly sliced red bell pepper, red onion, chopped mint leaves, and chopped cilantro.
  2. Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated.
  3. Divide the salad among serving plates.
  4. Just before serving, generously sprinkle the cooled Crispy Coconut Crunch and the chopped roasted peanuts over each portion.

Notes

For an extra layer of flavor and color, consider adding thinly sliced cucumbers or grated carrots. This salad is best served immediately to maintain the freshness of the mango and the crispness of the crunch. Store leftover dressing separately from the salad in an airtight container in the refrigerator for up to 3 days.