Sweet & Spicy Thai Mango Salad

Sweet & spicy Thai mango salad is a bright, refreshing dish that brings together juicy mango, crisp vegetables, and a tangy, spicy dressing. I love how it hits every flavor note—sweet, sour, salty, and spicy—all in one crunchy, colorful bowl. Whether I’m serving it as a light lunch or a vibrant side dish, this salad always stands out.

Why You’ll Love This Recipe

I love how quick and versatile this salad is. It’s naturally vegan and gluten-free, takes just a few minutes to prepare, and adds a burst of flavor to any meal. The sweetness from the mango balances perfectly with the chili heat, and the lime dressing ties it all together with a zesty kick. It’s a go-to for me when I want something fresh, bold, and healthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe but firm mangoes (julienned or thinly sliced)

• Red bell pepper (thinly sliced)

• Carrot (shredded or julienned)

• Red onion or shallot (thinly sliced)

• Fresh cilantro (chopped)

• Fresh mint or Thai basil (optional)

• Crushed peanuts or cashews (for garnish)

For the dressing:

• Fresh lime juice

• Fish sauce or soy sauce (for a vegan option)

• Honey or maple syrup

• Fresh red chili (finely chopped)

• Garlic (minced)

• Grated ginger (optional)

Directions

1. I start by preparing all the salad ingredients—slicing the mango, bell pepper, carrot, and red onion, then adding them to a large bowl with the chopped herbs.

2. In a separate bowl, I whisk together the lime juice, fish sauce (or soy sauce), honey, chili, garlic, and ginger to make the dressing.

3. I pour the dressing over the salad ingredients and toss everything together gently until well coated.

4. I transfer the salad to a serving plate and sprinkle with crushed peanuts or cashews just before serving.

Servings and timing

This recipe serves 2 as a main or 4 as a side.

• Prep time: 15 minutes

• Cook time: 0 minutes

• Total time: 15 minutes

Variations

• I add grilled shrimp or chicken for extra protein.

• I use green (unripe) mango for a tangier, more traditional Thai flavor.

• I swap in cucumbers or shredded cabbage for extra crunch.

• I use tamari or coconut aminos for a gluten-free and soy-free version.

• I top it with sesame seeds or toasted coconut for extra texture.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 1 day. The mango and vegetables may soften slightly, but the flavor stays strong.

This salad is meant to be served cold or at room temperature, so there’s no reheating needed. I always give it a fresh toss before serving again.

FAQs

Can I use green mango instead of ripe mango?

Yes, I often use green mango for a more traditional Thai version. It’s firmer and tangier, which works great with the spicy-sour dressing.

What’s a good substitute for fish sauce?

I usually use soy sauce or tamari for a vegan or vegetarian option. Coconut aminos also work if I want something a bit sweeter and soy-free.

Is this salad very spicy?

It can be, depending on how much chili I add. I always start with a small amount and increase it to my taste.

Can I make this ahead of time?

I like to prepare the ingredients and dressing separately ahead of time, then toss everything together just before serving to keep the texture crisp.

What should I serve with Thai mango salad?

I often pair it with grilled meats, rice dishes, spring rolls, or even eat it on its own for a light and refreshing meal.

Conclusion

Sweet & spicy Thai mango salad is a flavor-packed dish I can make in minutes with just a few fresh ingredients. It’s perfect when I want something light but satisfying, and it brings a burst of color and brightness to any plate. Whether I serve it as a starter, side, or main, it always delivers a perfect balance of taste and texture.

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