This Sweet and Spicy Thai Mango Salad is a burst of flavor in every bite! With juicy mangoes, crunchy veggies, and a zesty dressing, it’s both refreshing and exciting.
The best part? It’s super easy to whip up! I love serving it as a side or a light meal. Just make sure to adjust the spice level to your taste—no one wants a fiery surprise! 🌶️🥭
Key Ingredients & Substitutions
Mangoes: Ripe mangoes are essential for this salad. If mangoes aren’t in season, consider using nectarines or peaches for similar sweetness.
Cucumber: A small cucumber adds a refreshing crunch. If you’re aiming for a different flavor, zucchini works well too.
Carrot: The carrot adds color and crunch. Feel free to substitute with bell peppers for a sweeter taste or radishes for extra zing.
Cilantro: Fresh cilantro gives a bright flavor. If you’re not a fan, parsley or mint can bring a fresh herbaceous note.
Fish Sauce: For a seafood flavor, use fish sauce, but if you’re vegetarian or want to keep it vegan, soy sauce or tamari is a great substitution.
How Do You Get the Dressing Just Right?
Getting the right balance in the dressing is key to this salad. It’s simple: start with lime juice and fish sauce as your flavor bases. Here’s how you can nail it:
- Whisk together lime juice, fish sauce, and sugar until the sugar dissolves.
- Adjust the flavors as you go. If it’s too tangy, add more sugar. If it’s too sweet, a splash more lime juice will help.
- Add garlic and sesame oil for depth and umami, combining everything well.
Let the dressing sit for a few minutes before adding it to the salad for the flavors to blend nicely!
This salad is all about freshness and balance. Don’t hesitate to make it your own and adjust the ingredients to fit what you love! Enjoy! 🍽️
Sweet and Spicy Thai Mango Salad
Ingredients You’ll Need:
For the Salad:
- 2 ripe mangoes, peeled and thinly sliced
- 1 small cucumber, julienned
- 1 medium carrot, julienned
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves
- 1/4 cup raw cashews
- 1 small red chili, thinly sliced (adjust to taste)
For the Dressing:
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon palm sugar or brown sugar
- 1 garlic clove, minced
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- Optional: red pepper flakes for extra heat
How Much Time Will You Need?
Total time to make this salad is about 20 minutes. You’ll need around 10 minutes for prep work and about 10 minutes for the flavors to meld together once everything is mixed. It’s quick and perfect for a refreshing meal or side dish!
Step-by-Step Instructions:
1. Prepare the Mangoes:
Start by peeling the mangoes and slicing them into thin strips or wedges. Make sure they are ripe for the best sweetness and flavor!
2. Julienne the Vegetables:
Next, take the cucumber and carrot. Julienne them into matchstick-like pieces. This will give the salad a nice texture and crunch!
3. Combine the Ingredients:
In a large mixing bowl, add the sliced mangoes, julienned cucumber and carrot, halved cherry tomatoes, fresh cilantro leaves, raw cashews, and sliced red chili. Give everything a gentle toss to mix them together.
4. Make the Dressing:
In a small bowl, whisk together the fresh lime juice, fish sauce (or soy sauce), palm sugar, minced garlic, rice vinegar, and toasted sesame oil. Mix until the sugar is fully dissolved and the dressing is well combined.
5. Dress the Salad:
Pour the dressing over your salad and gently toss to coat all the ingredients evenly with the delicious flavors.
6. Adjust the Taste:
Take a moment to taste your salad! If you think it needs more zing, add some extra lime juice. If you’d like it sweeter, toss in a bit more sugar. You can also add more chili for heat!
7. Let It Rest:
Allow your salad to sit at room temperature for about 10 minutes. This waiting time helps the flavors really come together beautifully!
8. Serve and Enjoy:
Serve chilled or at room temperature. For a lovely finish, garnish with extra cilantro leaves and a sprinkle of red pepper flakes if you like a bit more spice. Enjoy your vibrant and tasty salad!
This bright and refreshing Thai mango salad beautifully balances sweetness from the mango and sugar with the spicy kick of fresh chili, all enhanced by the savory umami of fish sauce and the crunch of cashews. Perfect for any occasion!
Can I Use Other Fruits in This Salad?
Absolutely! While mangoes are the star of this salad, you can substitute them with other tropical fruits like papaya, pineapple, or even strawberries for a twist on flavor.
How Can I Make This Salad Vegan?
To make the salad vegan, simply substitute fish sauce with soy sauce or tamari. This keeps the umami flavor while ensuring it’s plant-based!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, keep in mind that the salad is best enjoyed fresh, as the veggies will lose their crunch over time.
Can I Prep the Salad in Advance?
You can prep the veggies and make the dressing ahead of time! Just combine everything shortly before serving to keep the salad fresh and crunchy.
