If you’re craving something vibrant, fresh, and packed with a punch of flavor, this Thai Green Mango Salad is exactly what you need. Crisp green mango, zippy shallots, crunchy peanuts, and a tangy-salty dressing come together for a salad that wakes up your taste buds and instantly transports you to the heart of Thailand!
Why You’ll Love This Recipe
- Unbeatable Freshness: Every bite bursts with juicy, tangy, and crunchy flavors—pure summer in a bowl.
- Ridiculously Easy: Ten minutes of prepping, no fancy equipment, and you’ll have an authentic Thai Green Mango Salad ready to impress.
- Incredible Flavor Balance: Sweet, salty, sour, and spicy hit in perfect harmony, just the way a real Thai salad should.
- Built for Sharing: This dish is a showstopper for potlucks, BBQs, or any time you want to wow a table of friends (or just treat yourself!).
Ingredients You’ll Need
The beauty of Thai Green Mango Salad is how a short list of ingredients creates such vibrant contrasts and flavors. Each ingredient shines on its own, but together they create a festival of texture and color on your plate.
- Green Mango (firm & sour): The star ingredient! Look for rock-hard, unripe mangos—these bring that signature tart crunch everyone loves.
- Fish Sauce: Delivers briny, savory Thai umami. If you’re new to fish sauce, trust the process—it’s essential for salty depth.
- Palm Sugar: Gently sweetens and balances the acidity. You can substitute light brown sugar if needed, but palm sugar gives the most delicate flavor.
- Thai Chili Flakes: Add as much (or as little) as you dare! They bring that thrilling heat you expect from a real Thai Green Mango Salad.
- Shallots: Their bitey sweetness balances the tart mango; slice thinly so they meld perfectly with every forkful.
- Roasted Peanuts: Crunchy, toasty, and a little nutty—sprinkle generously for pops of flavor and texture.
- Crispy Fried Shallots (optional): These add a savory, golden crunch that takes your salad from delicious to “wow!”—highly recommended if you can find them.
Variations
The magic of Thai Green Mango Salad is how easily it adapts to your pantry and personal taste. Feel free to mix things up—there’s no wrong way to enjoy this refreshing salad!
- Vegan-Friendly: Swap the fish sauce for soy sauce or a dash of tamari to make the salad perfectly plant-based without sacrificing flavor.
- Add Shrimp or Grilled Chicken: Turn it into a hearty meal by tossing in grilled shrimp or thinly sliced chicken for extra protein.
- Brighten with Herbs: Add fresh cilantro, mint, or Thai basil for a punch of green and a fragrant, herbal note.
- Extra Crunch: Toss in thinly sliced cucumber or carrot with the mango for more color, texture, and juiciness.
How to Make Thai Green Mango Salad
Step 1: Mix the Dressing
Start by making the bold, tangy dressing that ties the whole salad together. In a small bowl, whisk together the fish sauce, palm sugar, and Thai chili flakes, stirring until the sugar dissolves completely. Taste and tweak the flavor balance—add more chilies for heat or a touch more sugar for sweetness. Set aside while you prepare the salad.
Step 2: Prep the Mango
Peel your green mango, rinse it, and then carefully slice the flesh into thin, matchstick-like slivers. You can use a sharp knife for thicker, crunchier pieces, which is traditional and keeps the salad crisp. If you prefer, a julienne peeler will work, but beware—it can make the mango too soft if you go too thin!
Step 3: Slice the Shallots
Peel the shallots and slice them as thinly as possible. This helps them blend seamlessly with the mango, adding pops of sweet, oniony flavor in every bite without overwhelming the dish.
Step 4: Toss and Finish
In a big bowl, combine the sliced mango, shallots, roasted peanuts, and the dressing. Toss it all together until every bite is glistening and flavorful. Top with crispy fried shallots just before serving (for maximum crunch). Serve it up immediately and bask in the applause—you deserve it!
Pro Tips for Making Thai Green Mango Salad
- Mango Matters: Choose the firmest, greenest mango you can find—soft or even partially-ripe mangos will make your salad mushy instead of crisp.
- Slice Like a Pro: Use a sharp knife for slicing the mango thicker—this keeps every strip gloriously crunchy and prevents it from going soggy.
- Dress Just Before Serving: Toss the salad with dressing only when you’re ready to eat, so every ingredient stays lively and fresh.
- Tweak the Flavors: Don’t be shy about adjusting the balance of spicy, sweet, and salty—a true Thai Green Mango Salad is all about personal flavor harmony!
How to Serve Thai Green Mango Salad
Garnishes
Top your Thai Green Mango Salad with a handful of crispy fried shallots for irresistible crunch, and an extra scattering of roasted peanuts to really wow your guests. A sprinkle of extra chili flakes or fresh cilantro is a gorgeous finishing touch—don’t be afraid to make it your own!
Side Dishes
Pair this salad with sticky rice, grilled meats, or fresh seafood for a complete Thai feast. It’s also fabulous alongside satay, pad Thai, or simply served as a refreshing starter before a spicy main course.
Creative Ways to Present
Serve Thai Green Mango Salad in individual lettuce cups for a playful appetizer, or atop a big platter lined with banana leaves for a show-stopping summer centerpiece. For a light lunch, tuck the salad into rice paper rolls with fresh herbs—so fun and so delicious!
Make Ahead and Storage
Storing Leftovers
Thai Green Mango Salad is best eaten fresh for peak crunch, but leftovers will keep in an airtight container in the fridge for up to a day. If you’re making ahead, store the salad and dressing separately, then toss right before serving.
Freezing
Freezing isn’t recommended for this salad, because the delicate balance of crisp and tender textures is lost after thawing. It’s one of those dishes that’s truly meant for the here and now!
Reheating
No reheating required! Just bring the salad to room temperature if it’s been chilled too long, and top with fresh garnishes for best flavor and crunch.
FAQs
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What if I can’t find green mangoes?
If green mangoes are unavailable, you can substitute with tart green apples or unripe papaya for a similar crisp and sour effect. The flavor will be slightly different, but still refreshing and delicious!
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Can I make Thai Green Mango Salad ahead of time?
For the best texture, slice and prep all your ingredients in advance, but don’t toss with the dressing until just before serving, so everything stays perfectly crisp and vibrant.
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Is there a substitute for fish sauce?
Yes—soy sauce or tamari make excellent substitutes for fish sauce, especially for vegetarians or those with seafood allergies. Consider adding a squeeze of lime for extra zing!
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How spicy is this salad?
The spice level of Thai Green Mango Salad is completely customizable—add just a pinch of chili flakes for mild heat, or go bold for that classic fiery Thai flavor. Taste and adjust to your comfort level.
Final Thoughts
There’s something undeniably joyful about sharing a bowl of Thai Green Mango Salad—it’s crisp, tangy, and totally addictive every single time. If you’re ready to add a burst of tropical sunshine to your next meal, gather those mangos and dive in. I can’t wait for you to taste just how fun and wonderful this Thai classic truly is!
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Thai Green Mango Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Salad
- Method: Mixing
- Cuisine: Thai
- Diet: Vegetarian
Description
A refreshing and tangy Thai Green Mango Salad that combines the zing of green mango with the savory sweetness of fish sauce and palm sugar, topped with a crunchy mix of shallots and peanuts.
Ingredients
Dressing:
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons palm sugar
- Thai chili flakes to taste
Salad:
- 1 green mango, green, firm, and sour
- 3 shallots
- 1 handful roasted peanuts
- 1 handful crispy fried shallots (optional)
Instructions
- Make the Dressing: In a small bowl, mix fish sauce, palm sugar, and Thai chili flakes until the sugar is fully dissolved. Set aside.
- Prepare the Mango: Peel and rinse the mango. Cut the flesh into thin slices in a large bowl.
- Prep the Shallots: Peel and thinly slice the shallots.
- Combine Ingredients: Add shallots, roasted peanuts, and dressing to the mango. Toss to mix well.
- Serve: Top with crispy fried shallots and serve immediately.
Notes
- For best texture, cut mango with a knife instead of a julienne peeler.
- Prepare the salad just before serving for optimal freshness and crunch.
- Adjust seasoning to taste for personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
