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+ servings
A sweet and spicy mango salad made the Thai way and served in a black shallow bowl placed over a burlap mat. Spoon and fork by the side
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5 from 3 votes

Thai Mango Salad

This sweet, spicy and tangy salad is nothing short of a flavor explosion. Fresh, exciting and delectable, the salad is one charming dish to bring to a party.
Prep Time15 minutes
Course: Salad, Salads
Cuisine: Thai
Servings: 2 people
Calories: 482kcal

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

  1. Begin by making the dressing. Warm the peanut butter to loosen it up so that all the ingredients in the dressing combine smoothly. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Nutrition values are provided here as a courtesy. Kindly seek medical advice if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

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

Calories: 482kcal | Carbohydrates: 41g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Sodium: 1569mg | Potassium: 856mg | Fiber: 9g | Sugar: 26g | Vitamin A: 3440IU | Vitamin C: 110mg | Calcium: 87mg | Iron: 2mg
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