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Two forks lift some mango salad out of a white bowl.
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Mango Salad Recipe

A deliciously refreshing salad for the hot days of summer.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Thai
Servings: 3 servings
Calories: 150kcal

Equipment

  • 1 Sharp knife
  • 1 Cutting board
  • 1 Mixing Bowl
  • 1 Whisk or fork
  • 1 set of measuring spoons

Ingredients

Salad

  • 1 medium mango (ripe)
  • ½ medium red onion
  • 1 medium spring onion
  • ½ medium red bell pepper
  • 1 bunch coriander
  • 1 bunch fresh mint leaves

Dressing

  • ¼ cup peanuts
  • 2½ tbsp. lime juice
  • 1½ tbsp. tamari (or coconut aminos for soy-free)
  • ½ tbsp. maple syrup
  • 1 medium red chili

Instructions

Make the vinaigrette

  • In a small mixing bowl, whisk together the rice vinegar, honey, soy sauce, sesame oil, salt, black pepper, and red pepper flakes until well combined. This vinaigrette will add a sweet, tangy, and slightly spicy flavor to the salad, and it will help to bring all of the ingredients together.
    Mango salad dressing mixed in a glass bowl.

Prepare the mangoes

  • Peel the skin off the mangoes and slice them into thin strips. The mangoes should be ripe but not too soft. If they are too soft, they will be difficult to slice and will turn to mush when mixed with the other ingredients.
    Sliced mango strips lay in a pile on a cutting board.

Slice the vegetables

  • Slice the red onion into thin julienne, and slice the spring onions. Finally, slice the red bell pepper into julienne. Make sure all of the vegetables are sliced thinly and evenly so that they mix well in the salad.
    Red pepper strip lay in a pile on a cutting board.

Combine the ingredients

  • Add the mango, red bell pepper, onion, and spring onion to a large salad bowl. Pour the vinaigrette over the top, and toss gently to combine. For the coriander and mint leaves, you can either chop them finely or add the entire leaves to the salad bowl. Toss the salad gently to distribute the herbs evenly.
    Dressing being poured over mango salad in a mixing bowl.

Let the flavors meld

  • Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. This will give the salad a more complex and cohesive flavor. You can also refrigerate the salad for up to an hour before serving if you want it to be extra chilled.
    Mango salad garnished with fresh cilantro in a mixing bowl.

Serve and enjoy

  • Serve the mango salad chilled as a refreshing side dish or a light and healthy lunch or snack. It pairs well with grilled meats, fish, or tofu, but it's also great on its own. You can also customize the salad by adding other ingredients, such as sliced cucumbers, shredded carrots, or diced tomatoes, and adjusting the seasoning to suit your preferences.
    An overhead view of a white plate filled with Mango Salad.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.33the recipe | Calories: 150kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 511mg | Potassium: 401mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1643IU | Vitamin C: 80mg | Calcium: 46mg | Iron: 1mg