I can never resist this Thai Mango Salad. Yep. It is that good. A mix of tangy, sweet, spicy and salty, this salad feels like a party in the mouth. We discovered this salad on our trip to Thailand. It will be an understatement to tell that this beautiful island is a vegan food paradise. Not once during our trip were we compelled to eat Indian food. And I have lost count of the times I have relished this salad since that memorable trip.
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In Thailand, there are so many variations of a mango salad. The most popular ones include the one made using green mangoes that are ripe. Another sought after version is where they use mangoes and seafood to whip up a sweet, tangy and toothsome dish.
This easy salad is my vegan spin and is not authentic since most Thai salad dressings use fish sauce. Nevertheless, prepare to be mind blown by this delectable summer salad. Though, I must admit that living in the tropics means eating some mango salad every now and then, regardless of the season.
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Ingredients
This is a very simple but flavor packed salad. You do not need anything fancy except maybe for the Thai basil. But I have some substitutes for that as well. So, just read on.
For the dressing
We will use a combination of shallots, peanut butter, lime juice, Tamari, chili flakes and Asian sesame oil. Here is a handy reference chart for possible substitutes for each ingredient in the dressing.
| Ingredient | Substitute |
| Shallots | 2 tbsp very finely chopped red onions |
| Peanut butter | Almond butter or skip entirely |
| Lime juice | Lemon juice |
| Tamari | Light soy sauce or liquid Aminos |
| Asian sesame oil | Any sesame oil |
| Chili flakes | 1 tsp very finely chopped deseeded bird’s eye chili |
For the salad
Mangoes
Choose firm but ripe mangoes for making this salad. I have used Thai honey mango since these are available year round, where I live. Juicy mangoes or very sweet mangoes overpower this salad with their predominant flavor. So these are not recommended.
Bell pepper
Since I wanted the salad to have a pop of red here and there, I opted to use red bell pepper. You can also use sweet peppers instead of these.
Onions
Red onions are the best for this recipe. They are pungent, crunchy and have a fantastic flavor profile that matches with mangoes. I experimented this salad with white onions but they did not work as well as the red ones.
Cilantro +Thai basil
I have a cute little Thai basil plant growing in my balcony. And cilantro is a staple herb in my fridge. While you cannot skip the cilantro, you can always skip the Thai basil or use dried Thai basil.
Dried Thai basil is 3 times more potent than its fresh counterpart. So you will only need 1/2 tsp for this recipe.
Roasted peanuts
Thai cuisine is incomplete without peanuts. They use it in almost everything and this recipe is no exception. Read the recipe notes for making your own roasted peanuts and other great salad tips.
Make ahead, shelf life and storage
This is as such a very quick recipe. I recommend that you make it just before you are ready to eat. Since mangoes and onions release water, leftovers do not keep well in the fridge.
Having said that, you can make the dressing ahead and store it in an air tight jar in the fridge. This salad tastes best when served fresh. So combine the dressing and the salad just before serving.
Dietary specifications
This is a vegan and gluten-free salad. Since we use Tamari instead of regular soy sauce, this is safe for people with gluten-sensitivity as well. If you are serving this at a gathering or a party, check with everyone attending to rule out peanut allergies.
Recipe Notes
- Begin by making the dressing. Warm the peanut butter to loosen it up so that all the ingredients in the dressing combine smoothly.
- Chop the mangoes into thin strips. I recommend using a good quality peeler to peel the mangoes. Then, use a sharp paring knife to chop the mangoes.
- After coring and cutting the bell peppers into thin strips, dunk them in an ice bath to keep them crunchy. The same thing can be done for sliced onions as well. Just before tossing the salad, drain the peppers and onions and combine everything.
- Roast your peanuts in the air fryer at 350 F (180 C) for 3 to 4 minutes. I use raw peanuts for this. This is a great way to cut down on the sodium content that comes in store-bought roasted peanuts
- Since we like this salad very spicy, I added a thinly sliced green chili Padi as garnish. This is optional but recommended if you like your salad super spicy.
Method
Make the dressing
In a mixing bowl, combine the Tamari, sesame oil, peanut butter, shallots, lime juice, chili flakes and salt. Stir well using a balloon whisk. Set aside.
Toss the salad
To a bowl, add chopped mangoes, chopped onions and bell pepper strips along with the crushed peanuts, cilantro and Thai basil. Pour the dressing over this and combine gently using a salad spoon. Serve immediately.
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Thai Mango Salad
Equipment
- 2 Mixing bowls
- 1 Paring knife
- 1 Balloon whisk
- 1 set of measuring cups and spoons
Ingredients
For the dressing
- 1.5 tbsp creamy peanut butter
- 1.5 tbsp Tamari sauce
- 2 tbsp finely chopped peeled shallots
- 1 tsp red chili flakes
- 1 tbsp lime juice
- 1/2 tsp Kosher salt or to taste
- 1 tbsp Asian sesame oil
For the salad
- 300 grams thinly sliced mango strips
- 1/2 cup thinly sliced red onions
- 1/2 cup thinly sliced red peppers
- 1/2 cup roasted and crushed peanuts
- 1/2 cup finely chopped fresh cilantro
- 1.5 tbsp finely chopped Thai basil
Instructions
Making the dressing
- In a mixing bowl, combine the Tamari, sesame oil, peanut butter, shallots, lime juice, chili flakes and salt.
- Stir well using a balloon whisk. Set aside.
Tossing the salad together
- To a bowl, add chopped mangoes, chopped onions and bell pepper strips along with the crushed peanuts, cilantro and Thai basil.
- Pour the dressing over this and combine gently using a salad spoon.
- Serve immediately.
Notes
- Begin by making the dressing. Warm the peanut butter to loosen it up so that all the ingredients in the dressing combine smoothly.
- Chop the mangoes into thin strips. I recommend using a good quality peeler to peel the mangoes. Then, use a sharp paring knife to chop the mangoes.
- After coring and cutting the bell peppers into thin strips, dunk them in an ice bath to keep them crunchy. The same thing can be done for sliced onions as well. Just before tossing the salad, drain the peppers and onions and combine everything.
- Roast your peanuts in the air fryer at 350 F (180 C) for 3 to 4 minutes. I use raw peanuts for this. This is a great way to cut down on the sodium content that comes in store-bought roasted peanuts.
- Since we like this salad very spicy, I added a thinly sliced green chili Padi as garnish. This is optional but recommended if you like your salad super spicy.
- Nutrition values are provided here as a courtesy. Kindly seek medical advice if you have any health concerns.
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Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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Such a flavor packed salad. Love the addition of nut-butter. Also love how you provided the subsitutes for all the ingredients.
Yum! We love Thai salads and of course we also omit the fish sauce. I am drooling looking at your pictures! This is a very delicious salad!
We are partial to this Thai mango salad, having eaten them on our Bangkok trip too.. thank you for a fish-sauce-free recipe and also for the local subtitutes , Anu. Can’t wait to try this with ripe totapuri mavinakayi ??