Spicy & Sweet Summer Favorite

This vibrant Thai mango salad delivers a perfect balance of sweet, sour, and spicy flavors all in one refreshing dish. The combination of juicy mangoes with crisp vegetables creates a textural paradise that transports your taste buds straight to Southeast Asia without ever leaving your kitchen.

I first created this salad when hosting a Thai themed dinner party last summer. The vibrant colors and bold flavors made such an impression that it's now requested at nearly every gathering I host from May through September.

Ingredients

• Ripe mangoes: choose ones that yield slightly to pressure for the perfect sweetness and texture
• Red bell pepper: adds beautiful color contrast and a sweet crunch to balance the soft mango
• Cucumber: provides refreshing coolness and satisfying crispness
• Red onion: delivers sharp pungency that cuts through the sweetness
• Fresh cilantro: brings essential herbal notes that define Thai cuisine
• Fish sauce: contributes that authentic umami depth that makes Thai food irresistible
• Lime juice: adds brightness and helps balance the sweet and savory elements
• Sugar: necessary to create that perfect sweet sour harmony
• Red chili: optional but highly recommended for authentic Thai heat

Step-by-Step Instructions

Prepare the Fruit and Vegetables:

Julienne the mangoes by first slicing off the sides around the pit then score the flesh in a crosshatch pattern without cutting through the skin before turning inside out to create perfect strips. Slice the bell pepper into thin matchsticks about the same size as the mango for even distribution of flavors. Julienne the cucumber after removing the watery seeds. Slice the red onion paper thin to prevent overwhelming the salad with too much pungency.

Create the Dressing:

Combine the fish sauce lime juice and sugar in a small bowl whisking vigorously until the sugar completely dissolves. Add the finely chopped red chili adjusting the amount according to your heat preference. The dressing should taste balanced with noticeable sweet sour and salty components that will complement the fruit.

Assemble the Salad:

Place all prepared fruits and vegetables in a large bowl ensuring enough space for proper tossing. Sprinkle the freshly chopped cilantro throughout. Pour the dressing evenly over the ingredients starting with half the amount and adding more to taste. Gently toss using two spoons or clean hands lifting from the bottom to distribute the dressing without bruising the delicate ingredients.

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This salad reminds me of my travels through Thailand where I first discovered the magical combination of green mangoes and chili. Though this version uses ripe mangoes for a sweeter approach, the memory of sitting at a small street food stall in Bangkok watching skilled hands prepare this dish inspires me every time I make it.

Storing Leftovers

While Thai mango salad is best enjoyed immediately after preparation, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. The cucumber and mango will release water as they sit, making the salad softer but still delicious. For the best texture when enjoying leftovers, drain any excess liquid before serving and add a fresh squeeze of lime juice to brighten the flavors again. I sometimes repurpose day old salad by adding it to lettuce wraps or serving it alongside grilled fish for a completely new meal experience.

Easy Substitutions

This recipe welcomes adaptations based on what you have available in your kitchen. Green mangoes can replace ripe ones for a more traditional and tart Thai salad experience. For a vegan version, substitute fish sauce with soy sauce or coconut aminos though you may need to adjust the sweetness accordingly. Mint makes an excellent alternative to cilantro for those who find cilantro soapy tasting. Bell peppers of any color work beautifully, though red offers the most striking visual contrast. For added protein, toss in some grilled shrimp, tofu cubes, or shredded rotisserie chicken to transform this side into a complete meal.

Serving Suggestions

Thai mango salad shines brightest when paired with complementary dishes. Serve alongside grilled satay skewers and coconut rice for a complete Thai inspired meal. The cooling properties of this salad make it particularly wonderful alongside spicy main dishes, creating balance on the plate. For an impressive display at potlucks or dinner parties, serve in a hollowed out mango half or pineapple boat. This salad also makes an excellent topping for grilled fish, particularly mild varieties like tilapia or sea bass. On particularly hot days, I enjoy serving it atop a bed of cold rice noodles dressed with a little sesame oil for a complete no cook meal.

Recipe FAQs

→ How far in advance can I prepare Thai Mango Salad?

For best results, prepare the components separately up to 4 hours ahead. Slice the vegetables and mangoes, store them covered in the refrigerator, and prepare the dressing separately. Combine and toss just before serving to maintain the crisp texture and prevent the vegetables from becoming soggy.

→ What type of mangoes work best for Thai Mango Salad?

Ataulfo (honey) or Tommy Atkins mangoes work wonderfully. Choose mangoes that are ripe but still firm enough to hold their shape when julienned. The ideal mango should yield slightly to gentle pressure and have a sweet fragrance at the stem end.

→ How can I adjust the spice level in this salad?

The spice level can be easily customized to your preference. For milder heat, remove the seeds from the chili or reduce the amount. For extra spice, include the seeds or add more chilies. Thai bird's eye chilies provide authentic heat, but any red chili will work based on your heat tolerance.

→ What protein can I add to make this a complete meal?

This versatile salad pairs beautifully with grilled shrimp, thinly sliced grilled chicken, or pan-seared tofu for a protein boost. For a seafood twist, try adding cooked crab meat or flaked salmon. The light, tangy dressing complements these proteins without overwhelming them.

→ What can I substitute for fish sauce to make it vegetarian?

For a vegetarian version, replace fish sauce with soy sauce or coconut aminos in equal amounts. For more complexity, try combining soy sauce with a small amount of rice vinegar. Vegetarian fish sauce alternatives are also available in some Asian groceries and specialty food stores.

→ How can I turn this into a heartier dish?

To make it more substantial, add cooked rice noodles or glass noodles, crushed peanuts for protein and crunch, or thinly sliced cabbage for extra volume. You can also serve it over a bed of quinoa or rice as a complete meal. The versatile dressing works well with these additions.