I was watching my favorite food TV show last week when the host made this green mango salad that made me drool. Green mango was one of my favorite snacks as a child growing up in the Philippines. I remember buying them from street vendors in the market and dipping them in shrimp paste and grimacing afterwards. I was able to buy Thai green mangoes from a local Asian store but for some reason was not able to use them right away. It was three days later when I got the chance to make green mango salad. The mangoes were still green but not as firm as the day I bought them. The flesh was light yellow in color and not as sour. It was just the perfect taste to go with the freshness of the bell pepper and the sour-salty taste of the dressing. This green mango salad is light, refreshing and very flavorful. Pair it up with any grilled meat or seafood and you have a delicious and balance meal to enjoy.

Ingredient Notes

Choosing the right ingredients for your Thai green mango salad is key to achieving that authentic flavor. Start with your mangoes. Look for green, firm mangoes that have a slight give when you press them, but are not too soft. Thai green mangoes, like the Nam Dok Mai variety, are ideal for this salad due to their tartness and crisp texture. If you can’t find Thai green mangoes, any unripe mango will do, but the flavor might differ slightly. Next, consider the bell peppers. Red and yellow bell peppers add a nice sweetness and color contrast to the dish. Slice them thinly for the best texture. Don’t forget the herbs. Fresh cilantro and mint are traditional in Thai cuisine and bring a brightness that balances the salad. For the dressing, use fish sauce for that umami flavor, and lime juice for a zesty kick. If you want a touch of sweetness, a bit of sugar or honey can help balance the acidity. Finally, roasted peanuts or cashews add a delightful crunch. Make sure to chop them roughly to avoid overwhelming the salad with nutty flavor.

Serving Suggestions

Thai green mango salad is incredibly versatile and can be served in various ways. As a side dish, it pairs perfectly with grilled meats, especially chicken or pork, adding a fresh contrast to the smoky flavors. If you are serving seafood, try it alongside grilled shrimp or fish. The acidity of the salad complements the richness of the seafood beautifully. For a light lunch, consider adding shredded cooked chicken or tofu to the salad, turning it into a more substantial meal. Another fun option is to serve the salad in lettuce cups. Simply scoop some salad into a large leaf of butter lettuce or romaine and enjoy it as a handheld treat. This not only makes for an interactive dining experience but also keeps things light and fresh. For a picnic or potluck, pack the salad in a to-go container and serve it chilled. The flavors can actually develop even more as it sits, making it a great make-ahead dish. Just be sure to keep the dressing separate until you are ready to serve to maintain that crispness.

Frequently Asked Questions

What can I use instead of Thai green mangoes?

If you can’t find Thai green mangoes, any unripe mango will work. Just keep in mind that the flavor will be a bit different, but it should still be tasty.

How should I store leftover salad?

Leftover Thai green mango salad can be stored in an airtight container in the fridge for up to two days. Just remember that the veggies might get a little soggy, so it’s best enjoyed fresh.

Can I make this salad ahead of time?

You can prep the ingredients ahead of time, but it’s best to toss them together just before serving. This way, the salad stays crunchy and fresh.

What can I serve with this salad?

This salad pairs perfectly with grilled meats or seafood, adding a refreshing contrast to the rich flavors. It also works great as a side dish for barbecues or picnics.

What are some common mistakes when making this salad?

One common mistake is using ripe mangoes instead of green ones, which can make the salad too sweet. Also, be sure to slice the veggies thinly for the best texture and flavor.

Thai Green Mango Salad

Liza A

Thai Green Mango Salad bursts with zesty lime and savory fish sauce, combining crunchy mango, fresh herbs, and roasted nuts for a refreshing crunch. It's a vibrant, easy dish that will brighten up any meal.

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Prep Time 15

Cook Time 1

Total Time 15

Course Salad

Cuisine Thai

Servings -4 servings

Calories 150 kcal

Ingredients

1 large or 2 small Thai green mangoes peeled and finely shredded
½ red bell pepper thinly sliced
½ cup thinly sliced red onion
¼ cup chopped cilantro
Small bundle of Thai basil leaves finely shredded
¼ cup roasted crushed peanuts or cashews

Dressing:

1 ½ tbsp lime juice
1 ½ tbsp fish sauce
½ tsp brown sugar
1 red bird’s eye chili finely chopped (optional)

Instructions

Combine the dressing ingredients in a mixing bowl and stir until the sugar has dissolved.
Place shredded mangoes, bell pepper, red onion, cilantro and basil in a salad bowl. Add dressing and mix well.
Garnish with the peanuts and serve with grilled meat or fish.
Enjoy!

Notes

Recipe adapted from Luke Nguyen’s Greater Mekong

Nutrition

Calories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 400mgFiber: 3gSugar: 5g

Keyword fresh salad, green mango, healthy recipe, spicy, Thai cuisine

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