Embark on a flavorful journey that will transport you straight to the tropical beaches of Thailand with just a few simple ingredients and 20 minutes – no plane ticket or suitcase needed! This delightful Thai Mango Salad captures the essence of summer in every bite.
Featured comment: This is a seriously tasty blend of awesomeness going on. I honestly couldn’t eat this salad fast enough, but I’ve never met a mango or a slaw I didn’t like.” – Amanza
Update: This post was originally published in August 2016. I made updates to the article below to include more information about Mango Thai salads.
Hi, friends! Happy second to last “unofficial” Monday of summer! Let me introduce you to your new favorite summer time recipe – Thai salad with mangoes.
Quick Navigation - Table of Contents
About this recipe for thai mango salad
Featuring the tangy sweetness of ripe mangoes, the rich creaminess of coconut milk, the zing of fresh lime juice, the subtle kick of red chili, and a medley of colorful veggies and aromatic herbs, this Thai mango salad recipe is as refreshing as a dip in the crystal-clear waters of the Ko Samui coastline.
Best of all, this tasty little ditty is super simple. You don’t need to hunt down exotic ingredients or spend hours in the kitchen. Nope, we’re keeping things easy and breezy here! All the components for this Thai salad with mangoes can be found at your local grocery store or farmers market, so you can quickly turn your kitchen into a tropical oasis. 🌴🥗
Why you’ll love this salad recipe!
Aside from being terrifically tasty, this mango Thai salad recipe is also:
- Quick & Easy – Literally 20 minutes is all you need.
- Versatile AF – Serve it as a picnic side, or turn it into the main event. Just make sure you make a double batch if you intend on sharing, because everyone’s gonna want seconds of this delightful Asian mango salad.
- Bursting With Summery Goodness. A mix of fresh, savory, crisp, and cool shredded cabbage & veggies are piled high, generously topped with tropical, sweet mangoes & salty, crunchy cashews, then garnished with fresh cooling mint. To finish off this juicy mango thai salad – a sweet, slightly spicy, tangy, impossibly creamy, and smooth coconut-lime vinaigrette. SWOOOOOON. 😍 This is THE SALAD of summer, you guys.
- Tested and Perfected! I’ve been making and experimenting with this salad recipe for years. While there’s plenty of room for personalization (add chicken or shrimp, use a peanut dressing, or use cabbage), the recipe below is an ideal mix of tropical Thai flavors and ease of preparation.
Mango thai salad ingredients
Here are all the yummy, crispy, crunchy things you’ll need to make this salad with mangoes (the dressing ingredients are listed next):
- Mangos – Authentic Thai mango salad recipes typically use unripe mangos or under-ripened (firm) mangos. You can use whatever you prefer, just make note that you can’t grate the flesh of a ripe mango because it’s too soft.
- If using firm, under-ripe mangoes, you may want to consider adding a little bit of honey or agave to the dressing if you prefer a sweet mango salad.
- Green Cabbage or Romaine Lettuce – Over the years I’ve made this mango salad with different lettuces, from iceberg and butter to romaine and cabbages. Personally, I love the crispy crunch of green cabbage and/or romaine lettuce here, but you can use whatever greens you love.
- Red Bell Pepper – For some earthy sweetness and bright color.
- Feel free to swap in yellow or orange bell pepper instead!
- Jalapeno Pepper – For a touch of heat.
- To go even hotter, consider swapping in a serrano pepper.
- Carrot – For even more color and sweetness. Feel free to use yellow, orange, or purple carrots.
- You can also use white parsnips if needed.
- Green Onions – Make sure to keep both white/light green and dark green parts for the best combination of flavor and color.
- Swap in red onion if you prefer a stronger flavor.
- Nuts: Roasted cashews or peanuts lent salty crunch.
- Substitutions: Feel free to omit the nuts, or swap in your choice of roasted, salted seeds instead.
- Fresh Herbs: Cilantro, fresh Mint, or thai basil lend bright, fresh herbaceous goodness. Feel free to use a combination of all three!
Coconut lime salad dressing
To make a delectable homemade sweet-creamy-tangy-funky coconut lime mango salad dressing for your Thai-inspired masterpiece, you’ll also need:
- Canned Unsweetened Coconut Milk – Full-fat coconut milk gives this delectable Thai mango recipe a lovely creaminess that’s *chef’s kiss* BOMB. It also doubles as your oil in this homemade dressing, so don’t try swapping in anything too “lite” here.
- Light Brown Sugar – For sweetness and balance.
- Jaggery is probably the more traditional sweetener choice, so feel free to use it. Other options include coconut sugar, piloncillo, and agave.
- Rice Vinegar – Either seasoned or unseasoned will work!
- If needed, apple cider vinegar is a good swap.
- Lime – For the full flavor experience, you want both the zest and juice of fresh limes.
- In a pinch, use lemon juice or swap in Nellie & Joe’s Famous Key West Lime Juice and 2-3 drops of food-grade lime essential oil.
- Fish Sauce – For that mm-mm funky umami goodness that’ll have you singing “Well yo, I funk like dat, I’m fat like dat” while you do your happy food dance.
- Ground Ginger – For a touch of warmth.
- You can also use about 3x as much grated fresh ginger if preferred.
- Crushed Red Pepper Flakes – For heat. Feel free to dial it up or down as you prefer!
- Kosher Salt and Ground Black Pepper – For basic seasoning.
Optional mangoes salad variations
As much as my family and I enjoy my interpretation of Thai salad with mango, there are tons of ways you can make it your own. Here are just a few ideas to get your creative juices flowing:
- Thai Mango Chicken Salad – If you want to make this salad a heartier meal you can absolutely throw on some chopped or shredded chicken. This is where rotisserie chicken saves your substantial salad-loving soul. And makes summer meals stupid easy.
- Chili Mango Salad – Amp up the heat by swapping in your choice of Thai red chili pepper for the jalapeño. You can also consider adding a little extra fire to the creamy dressing, too.
- Mango Thai Shrimp Salad – Sautéed, grilled, or poached jumbo shrimp is the perfect addition for this bright, tropical bowl. You can also pair it with your choice of flaky white fish if you prefer.
- Thai Green Mango Salad – Unripe green mangoes might not be your normal choice at the grocery store, but they make for a fabulous Asian mango salad.
How to make salad with mango
- Make the salad dressing: In a small bowl, combine all the ingredients for the Thai salad dressing and season to taste with salt and black pepper. Use a whisk and stir to combine. Then, set aside and let the flavors develop and marry.
- Prepare the mangoes: Using a vegetable peeler to remove and discard the skin from the mangoes. Then, use a sharp Chef’s knife to slice the fruit from the stone (pit). Next, use a grater to grate the flesh slice or use a sharp knife to slice each section (or cheek) of mango into long thin strips.
- Toss the salad ingredients: Add the thin strips of mangos to a large mixing bowl, followed by the lettuce or cabbage, bell pepper, jalapeños, carrots, and green onions. Toss to combine.
- Add Dressing: When you are ready to serve, drizzle some of the Thai salad dressing over the mango salad and gently toss to coat all the ingredients.
- Garnish and Serve: Garnish the top of the mango thai salad with roasted cashews or peanuts, fresh cilantro, and fresh mint. Serve your salad with the remaining dressing on the side and enjoy immediately.
Tips for the best Thai salad mango
- Use a salad spinner to get the leaves of lettuce completely dry. This way your mango salad doesn’t turn out watery or sad.
- Invest in a julienne peeler to make quick work of shredding your veggies without taking up a ton of storage space!
- If you want to use a roasted red bell pepper instead of a raw one in the salad, go for it! You can use the jarred variety or roast your own. If you go this route, make sure not to add the pepper to the Thai mango recipe until you’re ready to eat.
- The salad dressing will keep in a clean, covered container in the refrigerator for up to three days.
- This Thailand salad can be made up to a day in advance, but do not add the mango, cashews, coconut lime dressing, or roasted bell pepper (if you roasted it) until ready to serve.
FAQs: Thai salad with mango
When is mango season?
Mango season can vary depending on where you are in the world. In tropical wonderlands like Thailand, India, and parts of South America, you can expect the mango madness to kick in from around April and last all the way through September. That’s half the year filled with mango goodness!
Here in the land of the stars and stripes, mango season typically runs from March to September, with the sweetest, juiciest mangoes making their grand appearance during the summertime. It’s like Mother Nature’s way of saying, “Hey, enjoy your mangoes while basking in that glorious sunshine!”
Now, here’s the scoop: different mango varieties might have their own special time to shine. We’re talking about rockstar mangoes like the Alphonso, Tommy Atkins, Kent, and Ataulfo, among others. These juicy delights may take the spotlight at different times, so keep your eyes peeled and your tastebuds primed to party!
Remember, folks, mangoes are the ultimate taste of summer. So, mark your calendars, make a mental note, or stick a mango-shaped post-it on your fridge to remind yourself when it’s time to indulge in these tropical treasures. Trust me, you won’t want to miss out on the explosion of flavor that mango season brings.
Which mango variety is the sweetest?
Let’s tackle the million-dollar question: which mango variety takes the crown for being the sweetest of them all? 🥭👑
- Alphonso Mango: Known as the “King of Mangoes,” hailing from India, it’s renowned for unparalleled sweetness and luscious flavor. One bite transports you to a tropical paradise of sweetness.
- Kent Mango: Vibrant orange flesh, rich honey-like taste, and velvety texture make this variety a contender for the sweetness throne. Prepare for seconds, thirds, and even fourths!
- Ataulfo Mango (Honey Mango): Though small in size, it packs a punch in sweetness. Buttery texture and irresistible tropical nectar flavor will make your taste buds dance with joy.
- Tommy Atkins Mango: Vibrant red and green skin, offering a balanced sweetness with a slight tang. A crowd-pleaser among mango lovers, deserving of its place in the sweetness discussion.
Remember, sweetness is subjective, and everyone’s taste preferences vary. So, embark on your own mango taste adventure and discover your personal sweet mango haven!
Are salads with mangoes healthy?
You bet! They offer a delightful combination of fruits, veggies, healthy fats, and, if you’re in the mood, your choice of lean protein making them a nutritious and delicious choice. They provide a range of vitamins, minerals, fiber, and antioxidants to support your overall well-being. Plus, they’re a fantastic way to get excited about eating those nutrient-packed greens!
Serving mango salad thai
Wondering when to serve this Thai salad with mango recipe? Get ready to make your taste buds jump for joy! 🥗🥭💃 Whether it’s a backyard barbecue, a weekday lunch, a brunch extravaganza, or an Asian-inspired dinner, this Thai Mango Salad is the versatile superstar that can brighten up any occasion.
- Sunny summer gatherings: Perfect for backyard barbecues or picnics in the park, this Thai mango salad brings tropical vibes and adds cheer to outdoor feasts.
- Perfect for any mealtime: Elevate weekday lunches by packing this mango salad in a portable container or mason jar. It’s envy-inducing at the office, school, or on outdoor adventures.
- Grilled goodness: Pair with succulent grilled chicken kebobs, grilled shrimp salad, or grilled steak with chimichurri sauce for a mouthwatering combo that transports you to a beachside BBQ shack. The zesty, sweet mango flavors complement the juicy protein perfectly.
- Asian-inspired twist: Enhance your meal with avocado tuna poke or Thai green curry with creamy coconut rice or rice curry. The contrasting flavors and textures create a tantalizing taste explosion.
- Tropical goodness: Add a little flare to your favorite island dishes, like cuban shredded beef and cuban beans, chicken cumin recipe, tender jerk pork, and baja chicken.
Remember, whether it’s a summer gathering, weekday lunch, or an Asian-inspired feast, this Thai Mango Salad is the versatile star that will make your taste buds sing with joy!
Storing mango salad
- The creamy coconut lime salad dressing will keep in a clean, covered container in the fridge for up to 3 days.
- Any leftover dressed Thai salad can be kept in the fridge for up to a day. That said, it’s preferable to leave the salad undressed and keep the mangoes and nuts off until you’re ready to serve.
- Note that cabbage or heartier greens like kale will keep better than softer lettuce varieties like romaine or arugula.
Remember, when life gives you mangoes, make a salad that’s nothing short of “mango-nificent”! Until we meet again, keep embracing the vibrant flavors of life and let your taste buds do the “mango tango” with this delightful Thai Mango Salad! Cheers to mangoes, to salads, and to sunshine! 🌴🥗🥭✨
More Thai recipes!
- Thai Soba Noodles
- Chicken Thai Meatballs
- Thai Chicken Noodle Soup
- Peanut Chicken Recipe
- Thai Tacos with Chicken
More recipes with mangoes!
- Mango Salsa Recipe
- Spicy Mango Margarita
- Strawberry Mango Boozy Popsicles
- Crab Rolls with Avocado and Mango
How to make this recipe for thai mango salad👇
Thai Mango Salad
- 1 Small Bowl OR 2-Cup Glass Measure
- 1 Large Mixing Bowl
- 2 whole Mangos (SEE NOTES)
- 1 head Green Cabbage or Romaine Lettuce – shredded or chopped into bite-size pieces (SEE NOTES)
- 1 large Red Bell Pepper – seeded, stemmed, and thinly sliced
- 1 whole Jalapeno Pepper – seeded, stemmed, and finely diced
- 1 medium Carrot – peeled and julienned
- ½ Cup Green Onions – thinly sliced; both white and dark parts
- 1/3 Cup Roasted Cashews OR Peanuts – chopped
- ¼ Cup Fresh Cilantro, Fresh Mint, OR Mix of Both - chopped
- Make the Dressing: In a small bowl or 2-cup glass measure, combine all the ingredients for the mango salad dressing. Season with a ¼ teaspoon salt and 1/16 tsp ground black pepper. Use a whisk and stir until well combined. Taste and adjust for seasoning and flavor. Then, set aside and let the flavors develop and marry.
- Prep Mangos: Using a vegetable peeler to remove and discard the skin from the mango. Then, use a sharp Chef’s knife to slice the fruit from the stone (pit). Next, use a grater to grate the flesh slice or use a sharp knife to slice each section (or cheek) of the mango into long thin strips.
- Toss Ingredients: Add the thin strips of mangos to a large mixing bowl or serving bowl. Add the romaine, bell pepper, jalapeno, carrots, and green onions. Toss to combine.
- Add Dressing: When ready to serve, drizzle some of the Thai salad dressing over the mango salad. Gently toss to coat all the ingredients.
- Garnish and Serve Thai Mango Salad: Garnish the top of the mango thai salad with roasted cashews or peanuts, fresh cilantro, and fresh mint. Serve with the remaining dressing on the side and enjoy immediately.
- Mangos: Authentic thai mango salads typically use grated un-ripened or under-ripened (firm) mangos. You can use whatever you prefer, just make note that you can’t grate the flesh of a ripe mango because it’s too soft.
- If using firm, under-ripe mangoes, you may want to consider adding a little bit of honey or agave to the dressing if you prefer a sweet mango salad.
- Lettuces: Over the years I've made this mango salad with different greens - from iceberg and butter, to romaine and cabbages. Personally, I love green cabbage and romaine here. However, you can use whatever greens you love. Just keep in mind you may want to use a salad spinner to get the leaves of more watery lettuces completely dry before making this salad recipe. This will ensure your mango salad doesn't turn out watery or sad.
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
©No Spoon Necessary. All images and content under copyright protection. Please do not use any images without prior permission. Do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.