Thai Mango Salad with Chilli and Lime Dressing

Bursting with tropical flavours, with a harmonious blend of hot, sweet, sour and salty components, this Thai Mango salad will please any palate. This dish balances the sweetness and warmth of the mango with the acidity of the lime juice and the kick of chilli. It has a pleasing range of textures: the softness of the mango contrasting the crunch from the peppers, beansprouts, and nuts. Not only is it simple to make at home this salad can be altered in a variety of ways to suit the tastebuds and ingredients available at hand.

It is the versatility and simplicity on this recipe that allows for easy substitution. Thai green mangoes are know for being as crunchy as an apple and for its nutty flavour but they are not easily available. So using an unripe mango works as they aren’t quite as sweet and are closer in taste to the green mango that’s used in Thailand. I only had a ripe yellow mango at hand so I adjusted the sweetness on the ripe mango with an extra squeeze of lime juice that helped balance the flavours perfectly.

This quick and easy salad, with simple everyday ingredients and warming flavours, is always a crowd pleaser. Whether eating as a side dish with Pad Thai noodles or Thai curry or creating a healthy salad for a quick appetiser this will make a delicious addition to any menu.

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Ingredients for the salad and dressing:

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Helpful Tips and Tricks to make Thai Mango Salad with Chilli and Lime Dressing:

• While the authentic salad calls for Thai green mangoes (which are tart and crunchy), I used ripe mangoes. You can use unripe mangoes or ripe mangoes you will just have to adjust the seasoning accordingly.
• To keep the mangoes fresh and crunchy, shred them before mixing them in with the other ingredients. Work on the other ingredients so that they can all be tossed in a jiffy once the final ingredient is prepped.
• I love to use rocket leaves as i love the peppery flavour and I think it goes perfectly with the mango and nuts but you can use lettuce leaves which taste equally good.
• Chop all the herbs really fine so that the herbs cling to every mango slice.
• You can substitute palm sugar with honey for added sweetness.
• Make sure you zest the lime first before juicing so you can use the same lime in the recipe.

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Different ways to cut the mango – cubed or sliced

This mango salad is my favourite and hope you ENJOY it as much as I do!! If you like this salad you will also like our Beansprout Salad.

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Thai Mango Salad with Chilli lime Dressing

Serves: 6 Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

For the Salad

• 1 ripe firm mango, sliced
• 1/2  red pepper, thinly sliced
• 1/2 yellow pepper, thinly sliced
• 1 carrot, julienned
• 1 cup beansprouts
• 1/4 cup green onions, chopped
• 70 grams rocket leaves
• 1/4 cup coriander leaves, finely chopped
• 1/4 cup mint leaves, finely chopped
• 1/4 cup roasted peanuts, roughly pounded
• 1 tsp sesame seeds, roasted 

For the dressing

• 1 lime, (2.5 tbsp lime juice)
• 2.5 tbsp soy sauce
• 1.5 tbsp palm sugar
• 1 small birds eye chilli, minced
• 1.5 tbsp peanut oil or sesame oil
• Salt to taste

method

1. Firstly was your lime with cold water and zest the lime on a chopping board and put in the mason jar along with lime juice, soy sauce, chilli and  palm sugar. close the lid and shake until the sugar has dissolved. Add salt and peanut oil and shake again until emulsified.
2. Peel mangoes, cut into thin strips and place in a bowl. Finely slice the peppers and julienne the carrots and add to the bowl. Add all together with mint and coriander and toss until combined.
3. Place the rocket and beansprouts in a large bowl. Add the mango, carrots and pepper and toss with the dressing. Sprinkle with peanut and sesame seeds and garnish with coriander and mint leaves. Enjoy!!

Did You Make This Recipe?

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