Simple Thai Mango Salad Recipe

I’m sharing my Thai Mango Salad that pairs silky ripe mango with crisp bean sprouts, green onions and peppers in a sweet, spicy, tangy, umami dressing and is ready in just 10 minutes.

I fell for this Simple Thai Mango Salad the minute I tasted it. Bright, a little reckless, and maddeningly simple, it packs crisp contrasts that make you want more.

Ripe mangoes soften to buttery sweetness while bean sprouts snap right back, and the dressing leaves you guessing how it does that umami trick. I always say its one of those salads that looks innocent but will steal the show at any meal.

Call it Thai Mango Salad if you want, though whatever name you give it just know youll go back for seconds before you even realize.

Ingredients

• Mangoes: Sweet, juicy, loaded with vitamin C and fiber, gives the salad bright tropical sweetness.
• Bean sprouts: Crunchy, low calorie, mostly water and fiber, adds fresh texture and mild nuttiness.
• Fish sauce: Salty, umami punch that dresses the salad, tiny amount goes a long way.
• Lime juice: Tangy, acidic, brightens flavors and balances sweetness, rich in vitamin C.
• Peanuts: Roasted crunch, plant protein and healthy fats, gives savory contrast and depth.
• Cilantro: Herby, slightly citrusy, small leaf big aroma, lifts salad with fresh green notes.
• Thai chiles: Fiery heat, adds quick kick and brightness, use sparingly to control spice.

Ingredient Quantities

• 2 ripe mangoes, peeled and thinly sliced or julienned (about 3 cups)
• 1 cup bean sprouts, rinsed and drained
• 3 green onions, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small carrot, julienned, optional but i like it
• 1/4 cup roasted peanuts, coarsely chopped
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon palm sugar or packed brown sugar
• 1 clove garlic, finely minced
• 1 to 2 Thai bird’s eye chiles or 1 small red chili, thinly sliced, to taste
• 1 teaspoon soy sauce or tamari, optional for extra umami or to make vegetarian

How to Make this

1. Peel the mangoes, cut the cheeks off the pit and thinly slice or julienne into about 3 cups total; if the mango is slippery, hold it on a damp towel so it doesn’t slide around.

2. Rinse and drain the bean sprouts well so they stay crisp, thinly slice the green onions, red bell pepper and julienne the carrot if using.

3. In a small bowl whisk together 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon palm sugar (or packed brown sugar) until the sugar dissolves; add 1 finely minced garlic clove, 1 to 2 thinly sliced Thai chiles to taste and 1 teaspoon soy sauce or tamari if you want extra umami or a vegetarian swap.

4. Taste the dressing and adjust: more lime if too sweet, more fish sauce or soy if it needs salt, or a pinch more sugar if too sharp.

5. Place mango, bean sprouts, green onions, bell pepper and carrot in a large bowl and pour the dressing over them.

6. Gently toss everything together a few times so the dressing coats but don’t overmix or the mango will shred.

7. Fold in 1/4 cup coarsely chopped roasted peanuts and 1/4 cup roughly chopped cilantro, reserving a few peanuts and cilantro leaves to sprinkle on top for prettiness.

8. Let the salad sit 2 to 5 minutes to let flavors meld, taste once more and tweak if needed, then serve immediately so the veggies stay crunchy.

Equipment Needed

1. Sharp chef’s knife and a paring knife, for peeling, slicing and julienning mangoes
2. Vegetable peeler, makes peeling mangoes easier when they’re slippery
3. Cutting board, stable and roomy (a damp towel under it helps)
4. Large mixing bowl, to toss the salad
5. Small bowl and whisk or fork, to mix the dressing
6. Measuring spoons, for fish sauce, lime juice, sugar and soy
7. Fine mesh strainer or colander, to rinse and drain bean sprouts
8. Citrus juicer or reamer, to get the most lime juice out
9. Wooden spoon or salad tongs, to gently toss without shredding the mango

FAQ

Simple Thai Mango Salad Recipe Substitutions and Variations

• Fish sauce: if you need a veg or milder option, use 2 tbsp soy sauce or tamari plus 1 tsp lime juice and a pinch of seaweed flakes or miso for that salty, ocean-y umami.
• Mango: no ripe mango? use about 3 cups ripe papaya, or sliced peaches/nectarines; for a tangier crunch try thinly sliced green mango or green apple.
• Roasted peanuts: for nut allergies or different texture swap with toasted sunflower or pumpkin seeds, chopped roasted cashews, or crispy fried shallots for a savory crunch.
• Cilantro: if you dislike cilantro, use roughly chopped Thai basil, fresh mint, or flat-leaf parsley, each gives a different but tasty herbal lift.

Pro Tips

1) Pick mangoes that smell sweet at the stem and give a little when you press them, not totally mushy. If theyre too ripe the fruit will turn into mush when mixed, so aim for slightly firm ones.

2) Make the dressing first and taste it, adding lime, fish sauce or sugar in tiny amounts till it sings. If it tastes too sharp add a pinch more sugar, too sweet add more lime or a little extra soy/fish sauce. Want less heat? Remove seeds from the chiles.

3) Be gentle when you combine everything, toss only a few times so the mango keeps its shape. Let the salad sit just a few minutes to let flavors meld, but not long or the bean sprouts and bell pepper will go limp.

4) Little upgrades: toast the peanuts for a nuttier kick or swap for crushed cashews. If you need vegetarian umami, use tamari plus a tiny smear of miso or a pinch of seaweed flakes. If you gotta prep ahead, keep the dressing separate and add it right before serving.