Delicious Sweet & Spicy Thai Mango Salad: Your New Go-To Recipe!
Hey there! If you’re looking for something that’s sweet, spicy, and totally refreshing, then you’ve come to the right place! I absolutely love making this Thai Mango Salad during warm days or whenever I need a taste of the tropics. It’s packed with flavor, and the vibrant colors make it a feast for your eyes as well as your taste buds!
Nutritional Benefits
One of the best parts about this salad is how healthy it is! Mangoes are loaded with vitamins A and C, which are great for your skin and immune system. Plus, cucumbers are super hydrating and low in calories. This salad also has a good dose of fiber from the veggies, helping to keep your digestion on track. If you add the sesame seeds, they bring in some healthy fats and a bit of crunch. So not only does this salad taste fantastic, but it’s also doing wonderful things for your body!
Fun Variations to Try
You can switch this salad up based on whatever you have on hand or your dietary needs. Here are some adaptations I like:
- Swap the Sauces: If you’re vegetarian or vegan, swap the fish sauce for soy sauce or tamari. For a gluten-free option, make sure to pick a gluten-free soy sauce.
- Add More Crunch: Throw in some chopped peanuts or almonds for an extra crunch—plus, they bring a lovely nutty flavor!
- Fruity Twist: Feel free to add other fruits such as diced pineapples, or even some berries for a different fruity flavor!
Sweet & Spicy Thai Mango Salad Recipe
Ingredients
- 2 ripe mangoes, diced
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1-2 Thai red chilies, thinly sliced (adjust based on spice preference)
- 1 tablespoon sesame seeds (black or white)
- Juice of 1 lime
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon honey or maple syrup
- Salt to taste
Cooking Instructions
- Prepare the Ingredients: Start off by washing and peeling those juicy mangoes. Dice them into small cubes and pop them into a large mixing bowl.
- Chop Vegetables: Next, let’s get chopping! Dice the cucumber and red bell pepper, and slice up the red onion and green onions. Toss all of these colorful veggies into the bowl with the mangoes.
- Slice the Chilies: If you’re feeling adventurous, slice up the Thai red chilies and add them to the mix. If you’re sensitive to spice, just use one chili—I promise it’ll still be delicious!
- Add Fresh Ingredients: Don’t forget the cilantro—they really add a burst of freshness to the salad. Chop it up and sprinkle it over everything.
- Make the Dressing: In a separate small bowl, whisk together the lime juice, fish sauce (or soy sauce), honey (or maple syrup), and a pinch of salt until everything is nicely blended.
- Combine Salad and Dressing: Now, pour that lovely dressing over the salad mixture. Gently toss everything together so all those amazing flavors get to know each other!
- Finish with Sesame Seeds: Toss some sesame seeds on top for that crunchy texture and nutty flavor. Stir lightly to combine.
- Chill (Optional): For an even more refreshing salad, let it chill in the refrigerator for about 15-30 minutes! It does wonders for the flavors.
- Serve: Transfer this gorgeous salad to a serving dish. You can garnish with more sesame seeds and lime wedges if you’re feeling fancy! Enjoy it as a side dish or as a light main course!
Practical & Valuable Tips
- Leftover salad? Store it in an airtight container in the fridge, but keep in mind it’s best eaten fresh due to the cucumber.
- If you can’t find ripe mangoes, you can use diced peaches or nectarines as a delicious alternative!
- If this salad is a bit too sweet for your taste, add a little extra lime juice and salt to balance it out.
Equipment Needed
Here’s a quick look at what you’ll need for this recipe:
- A large mixing bowl to mix everything together.
- A knife and cutting board for dicing and chopping.
- A whisk for blending the dressing.
- A measuring spoon to get the quantities just right.
- A serving dish to present this colorful salad!
Frequently Asked Questions
- Can I use frozen mangoes? Yes! Just be sure to thaw them first before adding them to your salad for a fresher texture.
- What if I don’t have cilantro? You can use fresh mint or parsley as an alternative; they will change the flavor but still taste great!
- How can I make this gluten-free? Simply replace fish sauce with tamari or a gluten-free soy sauce, and you’re good to go!
- Can I prepare this salad ahead of time? It’s best to make it fresh, but if you need to prepare it ahead, just keep the dressing separate until you’re ready to serve.
- How spicy is this salad? That depends entirely on how many chilies you use! Start with one if you’re uncertain about the spice level.
I hope you’re as excited to try this Sweet & Spicy Thai Mango Salad as I am! It’s perfect for any occasion. If you make this recipe, I would love to hear how it turns out for you—don’t forget to share your creation on Pinterest or any of your favorite platforms!
