This Thai Mango salad is a fresh and flavorful dish perfect for warm weather or as a vibrant side to your favorite meals.
The salad combines ripe mango, crunchy cucumber, shredded carrots, and bell peppers for texture and color.
A creamy, spicy peanut dressing ties everything together with balanced sweetness, heat, and nuttiness.
Why You’ll Love This Recipe
- Ripe mango adds natural sweetness and a juicy texture contrasted by crisp vegetables.
- The peanut dressing provides a creamy, spicy, and tangy complement that enhances the fresh ingredients.
- quick to prepare with simple ingredients, making it an ideal light meal or refreshing side dish.
Thai Mango Salad with Peanut Dressing
A refreshing Thai mango salad featuring ripe mango, crunchy cucumber, shredded carrots, and crisp bell pepper, all tossed in a spicy and creamy peanut dressing. A perfect blend of sweet, tangy, and savory flavors.
- Prep time
- 15 minutes
- Cook time
- 0 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 large ripe mangoes, peeled and julienned (about 2 cups)
- 1 medium cucumber, seeded and julienned (about 1 cup)
- 1 large carrot, peeled and shredded (about 1 cup)
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, chopped (for garnish)
- For the Peanut Dressing:
- 3 tablespoons creamy peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
- 2 tablespoons warm water (to thin dressing)
Instructions
- Prepare the Vegetables and Mango Peel and julienne the mangoes, cucumber, and carrot. Thinly slice the red bell pepper. In a large bowl, combine all the prepared vegetables and mango. Add the chopped cilantro and toss gently.
- Make the Peanut Dressing In a small bowl, whisk together the peanut butter, fresh lime juice, soy sauce, honey, and sriracha. Add warm water 1 tablespoon at a time to reach a smooth, pourable consistency.
- Dress and Serve the Salad Pour the peanut dressing over the mango and vegetable mixture. Toss well to evenly coat everything with the dressing. Transfer to a serving bowl and sprinkle with chopped roasted peanuts for crunch. Serve immediately.
Helpful Tips
- Use ripe but firm mangoes for the best texture and flavor.
- Adjust the spiciness by varying the amount of sriracha or chili sauce.
- If you prefer a nuttier dressing, use natural peanut butter without added sugar.
- Toast the peanuts briefly in a dry pan to enhance their flavor before chopping.
Storage and Make-Ahead
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day.
The salad is best enjoyed fresh as the mango and vegetables can become soggy over time.
Re-stir the salad before serving if dressing some time before eating.
Frequently Asked Questions
Can I use a different nut butter if I'm allergic to peanuts?
Yes, you can substitute peanut butter with almond butter or cashew butter for a similar creamy texture and flavor.
Is this salad vegan?
The recipe is vegan as written, using honey which some vegans avoid; use maple syrup or agave nectar instead to make it fully vegan.
Can I prepare the salad ahead of time?
It's best to prepare the dressing and chop the vegetables ahead, but toss the salad with the dressing just before serving to keep it fresh.
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Food Safety and Allergen Notes
This recipe contains peanuts and may contain soy, depending on the dressing ingredients. Check every packaged sauce and condiment label, and avoid cross-contact when serving anyone with food allergies.
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