This Thai mango salad is the kind of recipe that makes you feel like you have your life together. Juicy mango, crunchy veggies, salty peanuts, loads of lime. Sweet, tangy, and a little punchy in the best way.
I make this when I want something fresh but I don't want to cook. It's fast, it's bright, and it plays nice with everything from grilled chicken to tofu to shrimp.
If you love mango make sure to try my Mango Overnight Oats.
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Time: 15 to 20 minutes
Texture: Crunchy, juicy, not creamy
Flavor: Sweet mango + tangy lime + salty soy + nutty sesame
Best for: Hot days, potlucks, quick lunches
Method: Slice, whisk dressing, toss
Answer: A simple Thai mango salad made with mango, crunchy veggies, peanuts, and a tangy lime dressing.
The ingredients
Here are the simple ingredients you will need to make this thai-inspired mango salad
Salad
- Mangoes: Ripe but still firm is perfect. Too soft gets mushy.
- Red bell pepper: Crunch + sweetness.
- Red onion or green onion: Red onion is bolder. Green onion is softer.
- Cilantro: Brings the Thai vibe. If you hate it, use basil or mint.
- Chopped peanuts: Salted is great. Unsalted works if your soy sauce is salty.
- Sesame seeds: Small thing, big payoff.
Dressing
- Fresh lime juice: This is the whole personality of the salad.
- Soy sauce: Adds salty depth. Tamari works.
- Sesame oil: Use a little. It's strong.
- Sweetener: Honey, maple syrup, or brown sugar. Just enough to balance the lime.
- Black pepper + pinch of salt: Go easy at first. Soy sauce already brings salt.
See the recipe card for quantities
How to make the Thai Mango Salad
Prep the mangoes: peel, then slice into thin strips (or small cubes if you prefer).
Slice the bell pepper and onion thinly so every bite feels balanced.
Add mango, bell pepper, onion, peanuts, sesame seeds, and cilantro to a big bowl.
Whisk the dressing ingredients in a small bowl until glossy.
Pour dressing over the salad and toss gently until everything's coated.
Taste and tweak: more lime for tang, a touch more sweetener if it's too sharp.
If using avocado, fold it in right before serving.
Troubleshooting and Tips
- Too sweet? Add more lime, or a splash of rice vinegar. Ripe mango can be extra sugary.
- Too salty? Add a bit more mango or a squeeze of lime. A tiny drizzle of sweetener helps too.
- Watery salad? Mango can weep if it's super ripe. Use firmer mango and don't let it sit too long before serving.
- Mango slicing shortcut: I slice the cheeks off, score, then shave slices off the skin side. It's not perfect. It works.
Sophie Tips
- I've made this with mango that was a little too ripe. Still tasty, but it turns soft fast. If your mango feels squishy, serve immediately and skip marinating.
- I like this best when the onion is thin and the peanuts are salty. If the peanuts are bland, the whole salad feels kind ofโฆ meh.
- If I'm serving it with something spicy, I keep the dressing mild. If dinner is boring, I add chili flakes and pretend I'm fearless.
Variations
- Thai mango avocado salad: Add diced avocado right before serving.
- Spicy Thai mango salad: Add chili flakes, Thai chili, or a dash of hot sauce.
- Cucumber crunch: Add thin cucumber matchsticks.
- Carrot version: Add shredded carrots for color and snap.
- Protein add-on: Toss in shredded chicken, tofu, shrimp, or edamame.
Serving Ideas
- With grilled chicken thighs, shrimp skewers, or tofu
- Next to sticky rice or jasmine rice
- As a topping for fish tacos
- As a light lunch with a handful of extra peanuts
Storage Tips
- Best eaten fresh. The crunch is the whole point.
- Store leftovers in an airtight container for up to 1 day.
- If you're meal prepping: keep dressing separate and add peanuts right before eating.
- If using avocado, add it only at the last second or it'll brown and soften.
FAQs
Can I make Thai mango salad ahead of time?
Yes, but keep the dressing separate and add peanuts right before serving. Tossing early softens everything.
What kind of mango is best for Thai mango salad?
Use ripe but firm mango. If it's very soft, it'll turn mushy fast. If it's underripe and sour, add a little extra sweetener
Salad Recipes
Thai Mango Salad
Ingredients
Salad
- 2 mangoes peeled and sliced into thin strips
- 1 red bell pepper thinly sliced
- 1 red onion thinly sliced (or 3 green onions, sliced)
- ยผ cup chopped peanuts
- ยผ cup chopped fresh cilantro
- 1 tablespoon sesame seeds
Dressing
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup or brown sugar
- ยผ teaspoon salt or to taste
- ยผ teaspoon black pepper
Instructions
- Peel mangoes and slice into thin strips. Slice bell pepper and onion thinly.
- Add mango, bell pepper, onion, peanuts, sesame seeds, and cilantro to a large bowl.
- In a small bowl, whisk lime juice, soy sauce, sesame oil, honey, salt, and pepper (plus rice vinegar if using).
- Pour dressing over the salad and toss gently until coated.
- Taste and adjust with more lime for tang or a touch more honey for balance.
- If using avocado, fold it in right before serving.
Notes
- Use firm mango for the best texture. Soft mango gets watery quickly.
- If your mango is super sweet, add the optional rice vinegar for extra tang.
- Keep peanuts separate until serving if you want them crunchy.
- For meal prep, store dressing separately and toss right before eating.
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