This Easy Sweet and Spicy Thai Mango Salad is a burst of flavor with fresh mango, crunchy veggies, and a zesty dressing. It’s light, refreshing, and perfect for warm days!
Honestly, I can’t get enough of that sweet and spicy kick. Plus, it’s super quick to make, which leaves more time to enjoy the sunshine. Who wouldn’t love that?
Key Ingredients & Substitutions
Mangoes: Use ripe but firm mangoes for the best texture. If mangoes aren’t in season, try using peaches or nectarines for a similar sweetness.
Carrot: Julienned or shredded carrots add crunch and color. You can substitute with red bell pepper or beet for a different flavor.
Cucumber: A small cucumber or zuchini is perfect for texture. If you’re low on cucumbers, try using radishes for a peppery bite.
Cherry Tomatoes: These add juiciness; half them for a burst with each bite. Use regular tomatoes if necessary, but they might be less sweet.
Cashew Nuts: They provide crunch and richness. If you’re allergic, go for sunflower seeds or pumpkin seeds instead.
Green Chili: Adjust the amount based on your spice tolerance. Alternatively, use a milder pepper or even omit it for a non-spicy version.
How Do You Make the Dressing Stand Out?
The dressing is key to bringing flavors alive in this salad. It combines tangy lime, savory fish sauce, and a touch of sweetness.
- Start with fresh lime juice for a bright flavor. Bottled lime juice loses some punch, so fresh is best!
- For a vegetarian version, substitute fish sauce with soy sauce or tamari; both will still provide a depth of flavor.
- Adjust honey or sugar to your palate; taste as you mix! If you love a sweet punch, add more honey or sugar little by little.
- Don’t forget the minced garlic and red chili flakes! They enhance the flavor, so be sure to include them and adjust the spice to your liking.
Easy Sweet and Spicy Thai Mango Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 2 ripe but firm mangoes, peeled and sliced into thin strips
- 1 medium carrot, julienned or shredded
- 1 small cucumber, julienned or spiralized
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cashew nuts, whole or halved
- A handful of fresh cilantro leaves, for garnish
- 1 small green chili, finely sliced (adjust to taste)
For the Dressing:
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce (substitute with soy sauce for vegetarian)
- 1 tablespoon honey or palm sugar (adjust based on sweetness preference)
- 1 clove garlic, minced
- 1/2 teaspoon red chili flakes (adjust to taste)
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. It’s a quick and easy dish that’s perfect for lunch or as a refreshing side at dinner!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by peeling and slicing the mangoes into thin strips. Then, julienne or shred the carrot and julienne or spiralize the cucumber. Halve the cherry tomatoes. In a large mixing bowl, combine all of these fresh ingredients for a colorful salad.
2. Add the Green Chili:
Carefully slice the small green chili and add it to the salad mix. Remember, you can adjust the amount based on how spicy you like it. Gently toss everything together to combine.
3. Make the Dressing:
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce if you’re going vegetarian), honey (or palm sugar), minced garlic, and red chili flakes. Mix until the sugar dissolves completely, creating a delicious dressing.
4. Combine Dressing with Salad:
Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated. This will help the flavors blend beautifully.
5. Garnish and Serve:
Transfer the salad into serving bowls. Top each bowl with cashew nuts and fresh cilantro leaves for that extra crunch and flavor. Feel free to adjust the garnishes based on your preferences!
6. Enjoy!
Serve immediately for the best taste and freshness. If you prefer a chilly salad, you can pop it in the fridge for a few minutes before serving. Enjoy the refreshing, sweet, and spicy flavors of this delightful Thai mango salad!
FAQ for Easy Sweet and Spicy Thai Mango Salad
Can I Use Other Fruits for This Salad?
Absolutely! If mangoes aren’t available, feel free to substitute them with ripe peaches, nectarines, or even pineapple for a tropical twist. Just ensure the fruit is fresh and firm for the best texture.
How Can I Make This Salad Vegan?
To make this salad vegan, simply replace the fish sauce with soy sauce or coconut aminos. Use maple syrup or agave syrup instead of honey for a completely plant-based dressing.
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator. The salad can last for up to 2 days, but it’s best to enjoy it fresh as the vegetables may become soggy over time.
Can I Prepare This Salad Ahead of Time?
You can prepare most of the salad ingredients in advance, but it’s best to add the dressing just before serving to keep the textures crisp and fresh. If making ahead, store the dressing separately in the fridge until you’re ready to enjoy the salad!
