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Thai Mango Salad

A bright and refreshing salad with ripe mangoes, crunchy vegetables, and a tangy dressing, perfect for warm weather meals or as a side dish.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Asian, Thai
Servings 4 servings
Calories 100 kcal

Ingredients
  

For the Base

  • 2 ripe mangoes, diced Use firm-ripe mangoes
  • 1 red bell pepper, chopped
  • 1 cucumber, sliced English or Persian cucumbers work best
  • 1 cup cherry tomatoes, halved
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped Can substitute with mint or basil

For the Sauce

  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce or soy sauce Use soy sauce for a vegan option
  • 1 teaspoon sugar Can swap for honey or maple syrup
  • 1 small chili, chopped (optional) Omit for no heat

To Serve

  • to taste salt

Instructions
 

Preparation

  • Peel and dice the mangoes, chop the red bell pepper, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the cilantro and, if using, finely chop the small chili. Put everything in a large mixing bowl.
  • The dressing should be thin and pourable, not grainy.

Make the Dressing

  • In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), sugar, and chopped chili.

Combine and Toss

  • Pour the dressing over the bowl of prepared fruits and vegetables. Toss gently to coat everything without crushing the mangoes.

Season and Taste

  • Taste the salad and add salt to your preference. Adjust lime juice or soy sauce for additional brightness or umami.

Serve or Chill

  • Serve immediately or chill for 20–30 minutes to let the flavors meld.

Notes

For best texture, combine ingredients just before serving. You can prep vegetables up to 24 hours in advance and store separately.
Keyword Fresh Salad, Healthy Side, Mango Salad, No-Cook Salad, Vegan Option