Sweet & Spicy Thai Mango Salad

why make this recipe

This salad is bright, fresh, and full of sweet and spicy flavor. It works as a light meal, a side, or a snack. The taste is a nice mix of sweet mango, spicy jalapeño, salty fish sauce, and tangy lime.

introduction

This Sweet & Spicy Thai Mango Salad is easy and quick to make. It uses simple ingredients and little time. If you like Thai flavors, try the Easy Thai Peanut Chicken Salad for another bold salad idea.

how to make Sweet & Spicy Thai Mango Salad

Follow simple steps: prepare the ingredients, mix the dressing, and toss everything together. Keep the mango fresh and cut just before serving to keep good texture. For another crunchy Asian salad idea, you can look at Spicy Asian Spiral Cucumber Salad.

Ingredients :

• 2 pieces ripe mangoes, peeled and diced
• 1 piece red bell pepper, chopped
• 1 piece cucumber, diced
• 1 piece jalapeño, finely chopped (Adjust according to spice preference)
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed (Optional for a delightful crunch)
• 2 tablespoons fish sauce (Or soy sauce for a vegetarian/vegan option)
• 1 tablespoon honey (Or maple syrup)
• to taste Salt
• 2 pieces Juice of 2 limes

Directions :

Preparation

• Peel and dice the mangoes.
• Chop the red bell pepper and dice the cucumber.
• Finely chop the jalapeño and thinly slice the red onion.
• Crush the peanuts if using.

Mixing

• In a small bowl, mix fish sauce (or soy sauce), honey (or maple syrup), and lime juice.
• Taste and add a pinch of salt if needed.

Assembly

• Put mango, bell pepper, cucumber, jalapeño, red onion, and cilantro in a large bowl.
• Pour the dressing over the salad.
• Toss gently to combine.
• Sprinkle crushed peanuts on top just before serving.

how to serve Sweet & Spicy Thai Mango Salad

Serve cold or at room temperature. This salad goes well with grilled chicken, fish, or rice. You can also serve it as a fresh side on a warm day.

how to store Sweet & Spicy Thai Mango Salad

Store leftovers in an airtight container in the fridge for 1 day. The mango will soften with time, so eat within 24 hours for best texture. Keep peanuts separate if you want them crunchy later.

tips to make Sweet & Spicy Thai Mango Salad

• Use ripe but firm mangoes so they hold their shape.
• Adjust jalapeño to your heat preference.
• Mix dressing just before tossing the salad.
• For more protein, add cooked beans or see the quick protein idea in the 10-Minute Mediterranean Chickpea Salad for inspiration.

variation (if any)

• Make it vegan: use soy sauce and maple syrup instead of fish sauce and honey.
• Add shredded carrot or sliced mango green for more texture.
• Add cooked shrimp or shredded chicken for a fuller meal.

FAQs

Q: Can I use canned mango?
A: Fresh mango is best. Canned mango is softer and may make the salad mushy.

Q: Can I make this ahead?
A: You can prep the ingredients ahead, but toss the salad and add peanuts just before serving.

Q: What can I use instead of fish sauce?
A: Use soy sauce for a vegetarian option. Add a little extra lime for more tang.

Q: Is this salad spicy?
A: It can be. Remove seeds from the jalapeño or use less to make it milder.

Q: Can I add other herbs?
A: Yes. Mint or basil work well with the mango and lime.

Conclusion

This Sweet & Spicy Thai Mango Salad is quick, bright, and full of flavor. For another take on a Thai-style mango salad, see the recipe for Spicy Thai Mango Salad (ready in just a few minutes!) – Every Last Bite.

Sweet & Spicy Thai Mango Salad

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• Author: kaoucheegmail-com
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A bright and fresh salad featuring sweet mango, spicy jalapeño, and tangy lime, perfect as a light meal or side dish.

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Ingredients

Scale 1x2x3x

• 2 pieces ripe mangoes, peeled and diced
• 1 piece red bell pepper, chopped
• 1 piece cucumber, diced
• 1 piece jalapeño, finely chopped
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed (optional)
• 2 tablespoons fish sauce (or soy sauce for vegetarian/vegan option)
• 1 tablespoon honey (or maple syrup)
• to taste salt
• Juice of 2 limes

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Instructions

1. Peel and dice the mangoes.
2. Chop the red bell pepper and dice the cucumber.
3. Finely chop the jalapeño and thinly slice the red onion.
4. Crush the peanuts if using.
5. In a small bowl, mix fish sauce (or soy sauce), honey (or maple syrup), and lime juice. Taste and add a pinch of salt if needed.
6. Put mango, bell pepper, cucumber, jalapeño, red onion, and cilantro in a large bowl.
7. Pour the dressing over the salad.
8. Toss gently to combine.
9. Sprinkle crushed peanuts on top just before serving.

Notes

Serve cold or at room temperature. Store leftovers in an airtight container in the fridge for up to 1 day. Keep peanuts separate if you want them crunchy later.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 20g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg

Keywords: salad, mango, Thai, spicy, fresh, vegetarian