Name: Simple Thai Mango Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 large ripe mango, peeled and sliced into thin strips; 1 green onion, finely chopped; 1/4 cup sweet red bell pepper, chopped; 1 cup fresh bean sprouts; 2 tablespoons chopped fresh cilantro; salt and pepper, to taste; 2 tablespoons bottled sweet chili sauce; 1/2 lime (juice plus zest); 1/2 teaspoon grated fresh ginger; 1/2 teaspoon minced garlic (1 small clove); 1 teaspoon fish sauce (or light soy sauce)

Bright, fresh, and bursting with flavor, this Simple Thai Mango Salad Recipe is your go-to for a light lunch or a vibrant side dish anytime you crave something healthy and satisfying. Packed with sweet mango, crisp veggies, and a tangy dressing, it’s the kind of salad that wakes up your taste buds and keeps things interesting without any fuss. I love whipping this up when mangoes are in season because the colors and textures just scream summer on a plate.

Simple Thai Mango Salad Recipe - Recipe Image — Simple Thai Mango Salad, Thai Mango Salad, Mango Salad Recipe, Thai Salad with Mango, Summer Mango Salad

Jump to:

Why You’ll Love This Simple Thai Mango Salad Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

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Why You’ll Love This Simple Thai Mango Salad Recipe

There’s something magical about the balance of zesty lime, sweet mango, and the subtle kick from ginger and chili sauce that makes this salad truly irresistible. Every bite feels fresh yet deeply satisfying, and it comes together quickly with pantry basics you probably already have.

Texture you want: Crisp bean sprouts and tender mango slices blend beautifully.
Flavor that pops: Lime zest, fresh cilantro, and fish sauce give a vibrant Thai twist.
Everyday ingredients: Uses common produce and simple seasonings—no exotic shopping needed.
Works for any night: Perfect as a light lunch or a crowd-pleasing side at dinner.

Ingredient Spotlight

Choosing the freshest mango makes all the difference here. You want it ripe but firm so it holds its shape without getting mushy. The sweet chili sauce is a little trick that layers sweet heat easily, but you can tweak it if you like more tang or less spice.

Mango: Opt for a ripe, bright yellow mango that isn’t too soft to keep the salad fresh and juicy.
Bean sprouts: Look for crunchy, fresh sprouts without any slimy spots for the best texture contrast.
Fish sauce: A little goes a long way—adds authentic umami depth; substitute light soy sauce for vegetarian options.

Seasonality & Sourcing

Mangoes are a summer star—peak season runs from late spring through early fall in most regions. Choose locally grown when possible for the best flavor and price. Bean sprouts and cilantro are usually available year-round in most grocery stores; pick the freshest bunches with vibrant green leaves and crisp shoots. For the dressing, bottled sweet chili sauce is common in Asian markets and many supermarkets, but homemade versions bring an extra kick if you have time.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by peeling your mango and cutting it into thin, even strips. This gives the salad a beautiful look and makes every bite balanced. Chop your green onion and red bell pepper finely so their flavors are present but not overwhelming. One common mistake is to skip peeling thoroughly—mango skin is tough and bitter, so don’t rush this step.

Step 2 — Cook & Build Flavor

For this Simple Thai Mango Salad Recipe, there’s no cooking required, which makes it quick and refreshing. Instead, focus on building the dressing. Whisk together sweet chili sauce, lime juice and zest, ginger, garlic, and fish sauce in a small bowl. Taste as you go — if the mango is especially tart, adding a touch of honey or maple syrup can soften the edges. Combine dressing with the salad ingredients gently to avoid mashing delicate mango slices.

Step 3 — Finish & Rest

Let the salad rest for about 5 minutes before serving so flavors meld nicely. But don’t let it sit too long or the bean sprouts and mango will lose their crunch. Toss gently one last time before plating. You’ll notice the fresh cilantro lifts everything, giving the salad a light, herbaceous finish that feels so balanced.

Troubleshooting Simple Thai Mango Salad Recipe

If your salad tastes bland, try adjusting the lime juice or fish sauce for more kick. If it ends up too dry, splash in a little extra sweet chili sauce or a drizzle of olive oil to give moisture and gloss. On the other hand, soggy salad usually means it’s been sitting too long—serve immediately or keep dressing separate until ready to toss.

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Pro Tips

A few tricks I’ve picked up to keep this Simple Thai Mango Salad Recipe consistently fresh and delicious: always choose mangoes that just yield to gentle pressure—too ripe and they turn mushy fast. When mixing, fold gently to keep your mango slices intact. Lastly, balance your dressing ingredients by tasting as you go, because the sweetness and acidity of mangoes vary with the season.

Heat control: No cooking needed, so keep all ingredients chilled for crisp texture.
Timing window: Toss just before serving to keep mango and sprouts fresh.
Make-ahead move: Prep veggies and dressing separately; combine right before eating.
Avoid this pitfall: Don’t cut mango too early to prevent browning and mushiness.

Variations & Substitutions

If you want to shake things up, try swapping cilantro for fresh mint or Thai basil for a different herbal note. Prefer more crunch? Add chopped roasted peanuts. Vegetarians can skip fish sauce and use a dash of soy sauce or tamari instead. And if mango isn’t in season, ripe papaya or pineapple also bring a lovely tropical sweetness.

Great Debates

One classic debate is fish sauce versus soy sauce in this salad. Fish sauce lends authenticity and depth, but soy sauce keeps things veggie-friendly and slightly milder. Both work; it really depends on your palate and dietary needs. I often use fish sauce but love it with soy sauce when entertaining friends who avoid seafood.

Make-Ahead, Storage & Freezing

This salad is best eaten fresh but you can prep the mango slices and veggies a day ahead, stored in airtight containers in the fridge. Keep the dressing separate until you’re ready to serve to prevent sogginess. I don’t recommend freezing this salad—the fresh textures just don’t hold up well after thawing.

Yield & Conversions

This Simple Thai Mango Salad Recipe serves about 2–3 people as a side. Doubling or tripling is easy—just scale everything proportionally. For metric converters, 1 large mango is roughly 300 grams peeled and sliced, 60 ml of sweet chili sauce for 2 tablespoons, and 15 ml fish sauce for 1 tablespoon. Half the recipe to serve one.

Serving Ideas & Pairings

This salad shines alongside grilled chicken or shrimp, where its refreshing brightness cuts through smoky richness. A side of jasmine rice pairs perfectly too. Garnish with extra cilantro leaves and a sprinkle of toasted sesame seeds or crushed peanuts for added texture and crunch. It also works beautifully as a component in a vibrant Thai-inspired buffet.

FAQs

Can I use canned mango for this salad?

Fresh mango is best for texture and flavor. Canned mango is usually too soft and syrupy, which can make the salad mushy and overly sweet.

Is fish sauce necessary in the dressing?

Fish sauce adds authentic umami and saltiness, but you can substitute light soy sauce or tamari to keep it vegetarian or if you avoid seafood flavors.

How do I know if my mango is ripe for this salad?

A ripe mango will yield slightly to gentle pressure and smell sweet at the stem end. It shouldn’t feel mushy or too soft.

Can I store leftover Thai mango salad?

You can refrigerate leftovers for up to one day, but keep the dressing separate if possible. The salad tastes best fresh since the ingredients soften quickly.

Notes, Tools & Special Equipment

A sharp paring knife is your best friend for peeling and slicing mangoes neatly. Using a medium-sized bowl helps with easy tossing without bruising delicate ingredients. No special equipment needed beyond that—just a small bowl and a whisk for the dressing, making this recipe approachable for any home cook.

Printable Recipe 📖