This vibrant Green Mango Thai Salad is a refreshing and tangy dish that brings together the perfect balance of sweet, sour, and spicy flavors. It's a delightful combination of fresh vegetables and a zesty dressing that will awaken your taste buds and leave you craving for more.
When preparing this recipe, you might need to visit a supermarket for some specific ingredients. Green mangoes are not as common as ripe mangoes, so look for them in the produce section. Fish sauce is a staple in Thai cuisine and can usually be found in the international foods aisle. Fresh cilantro and red chili might also be items you need to pick up if they are not already in your pantry.

Ingredients For Green Mango Thai Salad
Green mangoes: These are unripe mangoes that have a firm texture and a tart flavor, perfect for salads.
Carrots: Adds a crunchy texture and a touch of sweetness to the salad.
Red bell pepper: Provides a crisp texture and a mild, sweet flavor.
Cilantro: Fresh herb that adds a burst of flavor and a hint of citrus.
Roasted peanuts: Adds a nutty flavor and crunchy texture to the salad.
Lime juice: Provides a tangy and refreshing acidity to the dressing.
Fish sauce: A salty and savory condiment that is essential in Thai cuisine.
Sugar: Balances the acidity and saltiness in the dressing.
Garlic: Adds a pungent and aromatic flavor to the dressing.
Red chili: Adds a spicy kick to the salad.
Technique Tip for This Thai Salad
When julienning the green mangoes and carrots, use a mandoline slicer for uniform and thin strips. This ensures that the vegetables absorb the dressing evenly, enhancing the overall flavor of the salad.
Suggested Side Dishes
Alternative Ingredients
green mangoes - Substitute with green papaya: Green papaya has a similar crunchy texture and slightly tangy flavor that mimics green mangoes well.
julienned carrots - Substitute with julienned daikon radish: Daikon radish provides a similar crunch and mild flavor, making it a good alternative.
red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper offers a similar sweetness and crisp texture.
fresh cilantro - Substitute with fresh mint: Fresh mint adds a refreshing flavor that complements the other ingredients similarly to cilantro.
roasted peanuts - Substitute with roasted cashews: Roasted cashews provide a similar crunch and nutty flavor.
lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.
fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertones.
sugar - Substitute with honey: Honey adds sweetness and a slight floral note that complements the salad.
minced garlic - Substitute with minced shallots: Minced shallots provide a mild onion-like flavor that can replace garlic.
red chili - Substitute with jalapeño: Jalapeño offers a similar level of heat and can be easily found in most markets.
Alternative Recipes Similar to This Thai Salad
How to Store or Freeze This Thai Salad
- For optimal freshness, store the green mango Thai salad in an airtight container. This helps maintain the crispness of the julienned green mangoes, carrots, and red bell pepper.
- Place the container in the refrigerator if you plan to consume the salad within 1-2 days. The lime juice in the dressing acts as a natural preservative, keeping the ingredients fresh.
- If you need to store the salad for a longer period, consider keeping the dressing separate. Mix the lime juice, fish sauce, sugar, minced garlic, and sliced red chili in a small jar and refrigerate. Combine with the salad just before serving.
- To freeze the salad, avoid adding the cilantro and roasted peanuts initially, as they can become soggy. Instead, freeze the julienned green mangoes, carrots, and red bell pepper in a freezer-safe bag or container.
- When ready to serve, thaw the frozen vegetables in the refrigerator overnight. Add the fresh cilantro and roasted peanuts just before tossing with the dressing.
- For best results, consume the thawed salad within 24 hours to enjoy the vibrant flavors and textures.
- If you notice any excess moisture after thawing, gently pat the vegetables dry with a paper towel before combining with the dressing. This ensures the salad remains crisp and flavorful.
How to Reheat Leftovers
If you have leftover green mango Thai salad, it's best to enjoy it cold as reheating can alter the texture and flavor of the fresh ingredients. However, if you prefer it slightly warm, follow these methods:
Room Temperature Method:
- Remove the salad from the fridge and let it sit at room temperature for about 15-20 minutes. This will take the chill off without compromising the crispness of the vegetables.
Microwave Method:
- Place the salad in a microwave-safe bowl.
- Microwave on low power for 10-15 seconds. This is just enough to slightly warm the salad without cooking it.
- Toss gently before serving to ensure even temperature distribution.
Warm Dressing Method:
- Prepare a fresh batch of the dressing by whisking together lime juice, fish sauce, sugar, minced garlic, and sliced red chili.
- Warm the dressing slightly in a small saucepan over low heat, just until it’s lukewarm.
- Pour the warm dressing over the cold salad and toss to combine. This will give a slight warmth to the salad without compromising the crunch of the green mangoes and carrots.
Stovetop Method:
- Heat a non-stick skillet over low heat.
- Add the salad to the skillet and toss gently for about 1-2 minutes, just until it’s slightly warmed through.
- Be careful not to overheat, as this can make the vegetables soggy.
Steam Method:
- Place the salad in a heatproof bowl.
- Set up a steamer and bring the water to a gentle simmer.
- Place the bowl in the steamer and cover. Steam for about 1-2 minutes, just until the salad is slightly warmed.
- Toss gently before serving to ensure even warmth.
Best Tools for Making This Thai Salad
Peeler: To peel the green mangoes before julienning them.
Julienne peeler or knife: To cut the green mangoes and carrots into thin, matchstick-like pieces.
Cutting board: To provide a stable surface for slicing and chopping ingredients.
Chef's knife: For slicing the red bell pepper and chopping the cilantro.
Mixing bowl: To combine the julienned green mangoes, carrots, and red bell pepper.
Small bowl: To whisk together the lime juice, fish sauce, sugar, minced garlic, and sliced red chili for the dressing.
Whisk: To mix the dressing ingredients thoroughly.
Measuring cups and spoons: To measure out the lime juice, fish sauce, sugar, and other ingredients accurately.
Garlic press or knife: To mince the garlic clove.
Serving bowl: To serve the salad once it is prepared.
Refrigerator: To chill the salad for 10-15 minutes before serving, if desired.
How to Save Time on Making This Thai Salad
Prep ingredients in advance: Peel and julienne the green mangoes, carrots, and red bell pepper ahead of time and store them in the fridge.
Use a food processor: Speed up the chopping process by using a food processor for the carrots and red bell pepper.
Make dressing ahead: Whisk together the lime juice, fish sauce, sugar, minced garlic, and sliced red chili and store in a sealed container.
Batch roast peanuts: Roast a larger batch of peanuts and store them for future use.
Chill before serving: Prepare the salad and let it chill in the fridge while you finish other tasks.

Green Mango Thai Salad
Ingredients
Main Ingredients
- 2 Green Mangoes peeled and julienned
- 1 cup Carrots julienned
- ½ cup Red Bell Pepper thinly sliced
- ¼ cup Fresh Cilantro chopped
- ¼ cup Roasted Peanuts chopped
Dressing
- 3 tablespoon Lime Juice
- 2 tablespoon Fish Sauce
- 1 tablespoon Sugar
- 1 clove Garlic minced
- 1 Red Chili thinly sliced
Instructions
- 1. In a large mixing bowl, combine the julienned green mangoes, carrots, and red bell pepper.
- 2. Add the chopped cilantro and roasted peanuts to the bowl.
- 3. In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and sliced red chili to make the dressing.
- 4. Pour the dressing over the salad and toss everything together until well combined.
- 5. Serve immediately or chill in the fridge for 10-15 minutes before serving.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Thai Zucchini Recipe25 Minutes
- Thai Chicken Curry Noodle Soup Recipe45 Minutes
- Easy Green Thai Curry Recipe30 Minutes
- Thai Lamb Curry With Coconut Milk Recipe1 Hours 20 Minutes
- Thai Mussels Curry Recipe35 Minutes
- Thai Curry Sides Recipe45 Minutes
- Thai Crab Cakes Recipe30 Minutes
- Mee Gati Recipe50 Minutes
Leave a Reply