Thai Mango Salad

Experience a burst of refreshing flavors with this Thai Mango Salad recipe. Packed with juicy mangoes, crunchy red peppers, and nutty peanuts alongside a tangy dressing, this salad is sure to be a crowd-pleaser. Follow this easy recipe for a delicious and healthy addition to your next meal.

5 from 3 votes

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Course: Salad, Salsa

Cuisine: Thai

Keyword: asian, easy

Prep Time: 25

Total Time: 25

Servings:

Calories: 167kcal

Author: Sophie Viau

Ingredients

Main Ingredients:

2 mangoes
1 red bell pepper
1 red onion
¼ cup chopped peanuts
¼ cup fresh cilantro chopped
1 tablespoon sesame seeds

Dressing ingredients

3 tablespoons lime juice
1 teaspoon sesame oil
2 tablespoons soy sauce
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Start by preparing the fruits and vegetables. With a vegetable peeler remove the skin of the fresh mango and cut the mangoes into thin strips. With a sharp knife cut the red pepper and red onion into thin slices.
In a large bowl, combine the mango, red bell pepper, red onion, peanuts, sesame seeds, and cilantro. Toss to evenly distribute the ingredients.
To make the dressing, in a separate small bowl, whisk together the lime juice, sesame oil, soy sauce, honey, salt, and pepper.
Pour the dressing over the salad, ensuring all components are well-coated.
Give the salad a final toss.
Serve the Thai Mango Salad immediately or refrigerate for a short period to allow flavors to meld.

Notes

To store any leftover Thai Mango Salad, place it in an airtight container and refrigerate. It is recommended to consume leftovers within 1-2 days, as the flavors will fade and the texture may become soggy over time.

Nutrition