Sweet & Spicy Thai Mango Salad

A vibrant and refreshingly bold salad that combines crisp green mango with a lively dressing balancing sweet, sour, salty and spicy flavours.

Why You’ll Love This Recipe

• It can be prepared in just fifteen minutes, making it ideal for busy schedules and impromptu gatherings.

• The combination of tangy green mango, zesty lime and spicy chili yields a harmonious balance of flavours.

• Naturally gluten-free and easily adapted to a vegan diet by substituting fish sauce with a plant-based alternative.

• Crunchy peanuts and fragrant cilantro provide contrasting textures and aromas.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 firm green mangoes, peeled and shredded

• 2 small shallots, thinly sliced

• 1/4 cup roasted peanuts, roughly chopped

• 1½ tablespoons palm sugar

• 2 tablespoons fish sauce, or vegan alternative

• 1 tablespoon freshly squeezed lime juice (optional, for extra brightness)

• 1 teaspoon dried chili flakes, or 1–2 fresh Thai chilies sliced

• 2 tablespoons fresh cilantro leaves, roughly chopped

• 2 tablespoons dried shrimp or crispy fish skin (optional)

• Salt, to taste

Directions

1. Prepare the dressing by whisking together palm sugar, fish sauce, lime juice (if using) and chili flakes in a large bowl until the sugar dissolves.

2. Add the shredded mango, sliced shallots, chopped peanuts and optional dried shrimp to the bowl.

3. Gently toss the ingredients until the mango strands are evenly coated in the dressing.

4. Transfer the salad to a serving platter or individual plates. Garnish with fresh cilantro and adjust seasoning with additional salt or lime juice as desired.

5. Serve immediately to preserve the crisp texture of the mango.

Servings and timing

• Servings: 2

• Prep time: 10 minutes

• Total time: 15 minutes

Variations

• Ripe-Mango Twist: Replace one of the green mangoes with a ripe yellow mango for a sweeter profile.

• Protein Boost: Add cooked shrimp, shredded chicken or pan-fried tofu to transform the salad into a main course.

• Herb Upgrade: Incorporate fresh Thai basil or mint alongside the cilantro for an aromatic enhancement.

• Crunch Swap: Substitute peanuts with cashews or toasted coconut flakes to vary the texture.

storage/reheating

Store any leftovers in an airtight container in the refrigerator and consume within one day. The dressing will soften the mango over time, so it is best enjoyed within a few hours of preparation. This salad is intended to be served chilled or at room temperature and should not be reheated.

FAQs

What type of mango is best for this salad?

Firm, unripe green mangoes are preferred for their crisp texture and tart flavour. Avoid any that are starting to ripen or become soft.

Can I substitute palm sugar with another sweetener?

Light brown sugar or granulated sugar may be used in equal measure, though palm sugar contributes a deeper, caramel-like complexity.

How can I reduce the spiciness?

Use fewer chili flakes or remove the seeds from fresh chilies. You can also choose milder chili varieties.

Is there an alternative to fish sauce for vegetarians?

A vegan fish-sauce substitute or light soy sauce can replace fish sauce to maintain the umami element.

Can I prepare the components in advance?

You may shred the mango and slice the shallots up to a day ahead. Store them separately in the refrigerator and combine with the dressing just before serving.

What dishes pair well with this salad?

It complements grilled meats, seafood, sticky rice or serves as a bright side dish in a larger Thai-inspired meal.

Why does the mango become soggy over time?

The acidic dressing draws moisture from the mango strands, which causes them to lose their crunch if left too long.

Can I add additional vegetables?

Thinly sliced cucumber, julienned carrot or bell pepper can be included for extra colour and texture.

How should I shred the mango for best results?

Use a sharp knife to julienne the flesh or employ a mandoline fitted with a julienne blade for uniform strips.

What is the origin of this salad?

This style of mango salad, known as yum mamuang, originates from Thai street food and showcases the balance of sweet, sour, salty and spicy flavours central to Thai cuisine.

Conclusion

Sweet & Spicy Thai Mango Salad embodies the vibrant flavours of Thai cuisine in a simple, speedy preparation. Its interplay of textures and tastes—crisp mango, zingy dressing and crunchy peanuts—makes it an excellent accompaniment to a variety of dishes or a light, satisfying main. Experiment with the suggested variations to discover your preferred balance and enjoy the fresh, invigorating character of this salad.