This vibrant Thai mango salad is a celebration of textures and flavors — sweet, tangy, spicy, and oh-so-fresh. Juicy ripe mangoes pair beautifully with crisp bean sprouts, crunchy bell peppers, and bright herbs, all tied together with a zesty chili-lime dressing. It’s a light, refreshing dish perfect for summer lunches, barbecues, or as a punchy side to grilled proteins.
Ready in just 10 minutes, this no-cook recipe is as easy as it is delicious. The ingredients are simple, but the flavor is anything but. Customize it with tofu, shrimp, or even grilled chicken to turn it into a satisfying meal. Whether you’re hosting or just craving something clean and tropical, this Thai-inspired mango salad is a must-try.
Full recipe:
Ingredients:
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1 large ripe mango, peeled and thinly sliced (or 2 small ones)
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1 green onion, finely chopped
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1/4 cup sweet red bell pepper, chopped
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1 cup fresh bean sprouts
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2 tbsp chopped fresh cilantro (or parsley)
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Salt and pepper to taste
Dressing:
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2 tbsp sweet chili sauce
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Juice and zest of 1/2 lime
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1/2 tsp grated fresh ginger
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1/2 tsp minced garlic
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1/2 to 1 tsp fish sauce (or light soy sauce)
Directions:
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Prepare the dressing by combining sweet chili sauce, lime juice and zest, grated ginger, minced garlic, and fish sauce (or soy sauce) in a small bowl. Set aside.
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In a large mixing bowl, combine the sliced mango, bean sprouts, red bell pepper, cilantro, and green onion.
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Just before serving, drizzle the dressing over the salad and gently toss everything together.
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Season with salt and pepper to taste. For extra sweetness, add a splash of maple syrup or honey if your mango is tart.
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Serve immediately for best texture and flavor.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 85 kcal | Servings: 3 side portions
The Cultural Roots of Mango Salad in Thai Cuisine
Mango salad, particularly the green version made with unripe mangoes, has its roots in traditional Thai street food culture. Known as “Yam Mamuang” in Thailand, it is commonly found in bustling local markets, roadside stalls, and family kitchens across the country. Traditionally, this salad uses green mangoes which are tart and crisp, ideal for absorbing the punchy dressings typical in Thai salads. However, in many modern versions—including this ripe mango variation—the sweetness of the mango brings a more mellow contrast to spicy and umami-packed dressings.
What makes this dish so quintessentially Thai is its fearless use of bold ingredients. The interplay between chili, lime juice, fish sauce or soy sauce, and garlic forms the dressing base, creating that unmistakable Thai flavor that stimulates every taste bud. The salad, while simple in presentation, is designed to be aromatic, refreshing, and deeply satisfying.
Health Benefits of a Thai Mango Salad
Aside from its taste, Thai mango salad is a nutritional powerhouse. Ripe mangoes are not just delicious; they’re packed with vitamins A and C, both essential for immune support and healthy skin. They also offer a good amount of fiber and antioxidants that can aid digestion and fight inflammation.
The raw vegetables typically included—such as bean sprouts, bell peppers, and green onions—add even more nutrients and crunch. Bean sprouts are low in calories but rich in vitamin C and iron. Red bell peppers contribute an impressive dose of vitamin C and beta carotene, which converts into vitamin A. Cilantro adds not just a burst of freshness but is also linked to detoxifying benefits and improved digestion.
When paired with a light dressing made from ingredients like sweet chili sauce, lime juice, and fish sauce or its vegetarian alternatives, this salad remains low in calories and fat, making it an excellent option for those watching their weight or aiming for a clean-eating regimen.
The Versatility of Mango Salad
One of the key attractions of Thai mango salad is its adaptability. While the classic version combines mango, peppers, and herbs with a chili-lime dressing, it’s very easy to put your own spin on it. You can switch out vegetables, adjust the sweetness or spice level, or add protein to turn it into a hearty entrée.
For instance, bean sprouts can be replaced with julienned cucumber or shredded cabbage for a similar crunch. If cilantro isn’t your herb of choice, fresh parsley or mint also works beautifully. To create a more filling meal, you can top the salad with grilled shrimp, diced tofu, or shredded chicken, transforming it from a side dish into a complete lunch or dinner option.
Even the mango itself can be varied. While ripe mango provides natural sweetness and a soft texture, green or semi-ripe mango can offer a firmer bite and tangier flavor, which pairs wonderfully with spicy dressings. This makes it easy to adjust the salad to suit both seasonal availability and personal taste preferences.
Flavor Pairings and Serving Suggestions
Because this salad is light and refreshing, it pairs well with a wide range of dishes. It makes an excellent side dish for grilled meats or seafood, especially when they carry smoky or spicy notes. Think lemongrass chicken skewers, grilled shrimp, or sesame-crusted tuna. It also complements rice dishes or noodle bowls, offering a sweet contrast to rich, savory mains.
For vegetarian or vegan meals, consider serving Thai mango salad with crispy tofu, steamed jasmine rice, or vermicelli noodles. The citrusy dressing cuts through the richness of peanut sauces or coconut milk-based curries, providing a bright counterpoint to heavier flavors.
This dish also works well as a palate cleanser in a multi-course meal. If you’re hosting a dinner party with bold flavors, consider serving the mango salad between courses to refresh the taste buds and reawaken the appetite.
Perfect for Summer (and Beyond)
While Thai mango salad is often seen as a summer dish due to its light texture and tropical ingredients, it’s a versatile recipe that can be enjoyed year-round. Mangoes are typically available throughout most of the year, especially varieties like Ataulfo or honey mangoes, which are in season from spring through summer.
In cooler months, frozen mango chunks (thawed and drained) can be used as a convenient alternative. They still provide sweetness and body to the salad, although they lack some of the firmness of fresh fruit. Likewise, dried herbs and jarred garlic or ginger can substitute for fresh when produce is limited.
Because it requires no cooking, this recipe is ideal for hot weather when turning on the stove is the last thing you want to do. It’s also quick to make—usually under 10 minutes from start to finish—making it a lifesaver for busy weeknights, picnics, or last-minute potlucks.
How to Make It Your Own
A big part of this dish’s charm is how customizable it is. Want more heat? Add fresh sliced chili or red pepper flakes. Need it vegan? Skip the fish sauce and stick to soy or tamari. Want something creamier? Add a spoonful of crushed peanuts or a drizzle of coconut milk to the dressing.
Toppings can also elevate the dish. Toasted coconut flakes, crushed cashews, or crispy shallots add texture and visual appeal. A few edible flowers or extra sprigs of cilantro can turn this humble salad into a restaurant-worthy presentation.
Kids might love it with extra sweetness from a bit of honey in the dressing and less spice, while adults might lean into the tangy, zesty notes by upping the lime or adding rice vinegar.
Why This Recipe Belongs in Your Rotation
For anyone looking to eat healthier without sacrificing flavor, Thai mango salad checks every box. It’s fast, fresh, flexible, and absolutely delicious. It works for a wide variety of dietary needs—gluten-free, dairy-free, vegan, low-fat—and doesn’t rely on expensive or hard-to-find ingredients.
It also teaches us something valuable about the power of contrast in food. The best recipes, like this one, don’t just have one note—they sing in harmony. The sweetness of mango, the heat of chili, the brightness of lime, and the herbal freshness of cilantro all come together in every bite.
Beyond the flavor, the visual beauty of the dish—sunny yellow mango, ruby red peppers, and vibrant green herbs—makes it a feast for the eyes as well as the palate. It’s the kind of food that invites you in and leaves you feeling refreshed and nourished.
Conclusion: A Must-Try for Every Home Cook
Whether you’re a seasoned cook or just starting your culinary journey, this Thai mango salad is a must-try recipe that brings global flavors right to your kitchen. It’s approachable yet exotic, wholesome yet indulgent, and endlessly versatile.
Adding it to your cooking rotation means you always have a go-to option when you need something quick, healthy, and full of flavor. Plus, its beauty on the plate makes it a natural star for entertaining and sharing on social media. No matter how you serve it or when, Thai mango salad is sure to be a crowd-pleaser that earns you compliments every time.