This Sweet and Spicy Thai Mango Salad is a fresh burst of flavors! With juicy mangoes, crunchy veggies, and a zingy dressing, it’s perfect for a light meal or a side dish.
Every bite is a fun mix of sweet and spicy that keeps you coming back for more! I love to serve it chilled—it’s like a summer party in a bowl. 🍹
Key Ingredients & Substitutions
Mangoes: Ripe mangoes are key for sweetness. If they’re not in season, you can substitute with papaya or pineapple for a similar tropical flavor.
Carrot: A julienned carrot adds crunch and color. If you want extra crunch, try adding bell peppers or radishes instead.
Cucumber: For the salad, English cucumber is great since it has fewer seeds. If you can’t find it, any cucumber will do. Just slice it thinly!
Cilantro: Fresh cilantro is wonderful in this salad. If you’re not a fan, fresh mint or basil can add a different but tasty twist!
Cashews: Raw cashews add a nutty flavor. You can swap them for peanuts or sunflower seeds if nuts aren’t your thing.
How Do You Make the Dressing Flavorful?
The dressing is what ties this salad together. It should balance sweet, spicy, and sour flavors perfectly! Here’s how to get it just right:
- Combine lime juice, fish sauce (or soy sauce), palm sugar, rice vinegar, and minced garlic in a bowl.
- Whisk until the sugar dissolves completely.
- Taste the dressing. If you prefer it sweeter, add more sugar. For more heat, throw in extra chilies!
Making sure the dressing hits the right notes will elevate your salad to new heights! Keep it to your taste, and you can never go wrong.
Sweet and Spicy Thai Mango Salad
Ingredients You’ll Need:
For the Salad:
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 medium carrot, julienned
- 1 small cucumber, julienned (with seeds removed)
- 6-8 cherry tomatoes, halved
- 1/4 cup raw cashews
- A handful of fresh cilantro leaves
- 1-2 Thai bird’s eye chilies, thinly sliced (adjust to taste)
- 1 tablespoon red chili flakes (optional, adjust to taste)
For the Dressing:
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon palm sugar (or brown sugar)
- 1 teaspoon rice vinegar
- 1 teaspoon finely minced garlic
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. There’s no cooking involved, just some quick chopping and mixing, making it a perfect fresh dish for a busy day!
Step-by-Step Instructions:
1. Prepare the Dressing:
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), palm sugar (or brown sugar), rice vinegar, and minced garlic until the sugar is fully dissolved. Taste the dressing and adjust the flavors to your liking—feel free to add more sugar for sweetness or more lime juice for acidity.
2. Prepare the Salad Ingredients:
In a large bowl, combine the sliced mangoes, julienned carrot and cucumber, halved cherry tomatoes, and sliced chilies. Make sure to mix them gently so that the mango slices don’t become mushy.
3. Toss the Salad:
Pour the dressing over the salad ingredients and toss gently to coat everything evenly. The colorful veggies and juicy mango will be beautifully combined!
4. Add the Finishing Touches:
Sprinkle the raw cashews, red chili flakes (if using), and fresh cilantro leaves over the top of the salad for that crunch and flavor boost just before serving.
5. Serve and Enjoy:
Serve the salad immediately, either chilled or at room temperature. It goes wonderfully with grilled meats or seafood, or you can simply enjoy it on its own as a refreshing light meal. Each bite is a delightful harmony of sweet, spicy, and sour flavors!
Enjoy your fresh, sweet, and spicy Thai mango salad! 🌟
FAQ for Sweet and Spicy Thai Mango Salad
Can I Use Other Fruits in This Salad?
Absolutely! If mangoes aren’t available, you can substitute them with ripe papaya, peach, or even pineapple for a different twist. Just make sure to pick a sweet and juicy fruit to retain the salad’s flavor balance.
How Can I Adjust the Spice Level?
If you prefer a milder salad, use less of the Thai bird’s eye chilies and skip the red chili flakes. You can also remove the seeds from the chilies to decrease the heat as they contain most of the spice.
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge. It’s best enjoyed fresh, but you can keep it for up to 2 days. Note that the veggies may lose some crunch over time, so it’s ideal to eat it soon after preparing!
Can I Make This Salad Ahead of Time?
You can prepare the dressing and chop the vegetables a few hours in advance. Just keep the dressing separate until you’re ready to serve to avoid soggy ingredients. Combine them right before serving for the best texture and freshness!
