Looking for a dish that’s light, refreshing, and bursting with flavor? This Mango Salad is the perfect answer. Whether you’re hosting a summer barbecue, planning a light lunch, or just craving something vibrant and healthy, this salad delivers. The sweet, juicy mangoes combined with crisp vegetables and a tangy dressing create a delicious contrast that dances on your taste buds.
Mango Salad is more than just a colorful dish—it’s a celebration of tropical flavors that come together effortlessly. Let’s dive into this easy and delightful recipe that will bring sunshine to your plate any time of the year.
A Quick History & Fun Fact About Mango Salad
While there are many versions of mango salad found across Southeast Asia, Thailand is often credited for popularizing it. In Thai cuisine, mango salad (known as Yam Mamuang) is typically made with green (unripe) mangoes, fish sauce, lime juice, and chilies. However, in many Western versions—like the one we’re sharing today—ripe mangoes are used for a sweeter, fruitier twist.
Fun Fact: Mangoes are known as the “king of fruits” in many cultures. They’re rich in vitamins A and C and are believed to have been cultivated in India over 4,000 years ago!
Ingredients for Mango Salad
Here’s what you’ll need to make this delicious mango salad (serves 4):
- 2 ripe mangoes, peeled and diced
- 1 cup red bell pepper, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1 cup cucumber, chopped or sliced thin
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 small red chili, finely chopped (optional, for heat)
- 1/4 cup roasted peanuts, roughly chopped
For the Dressing:
- 3 tablespoons lime juice (freshly squeezed)
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- Salt and pepper to taste
How to Make Mango Salad: Step-by-Step Instructions
This salad is as easy to make as it is beautiful to serve. Here’s how:
1. Prepare the Ingredients
- Dice the mangoes into bite-sized cubes.
- Thinly slice the bell pepper, onion, and cucumber.
- Grate or shred the carrots.
- Chop the cilantro, mint, and optional chili.
- Roughly chop the roasted peanuts for garnish.
2. Make the Dressing
- In a small bowl or jar, combine the lime juice, honey, soy sauce, sesame oil, and minced garlic.
- Whisk well or shake the jar until everything is fully mixed.
- Taste and adjust seasoning with a pinch of salt and pepper.
3. Assemble the Salad
- In a large bowl, add all the chopped fruits, vegetables, herbs, and chili.
- Pour the dressing over the top.
- Gently toss everything together until well combined.
4. Add the Crunch
- Sprinkle the chopped roasted peanuts on top right before serving.
And there you have it—a fresh, flavorful mango salad ready in under 20 minutes!
Tips and Variations
Want to make this mango salad your own? Here are a few easy swaps and additions:
Ingredient Swaps:
- Mangoes: Use green mangoes for a more tart, traditional Thai-style flavor.
- Protein Boost: Add grilled shrimp, chicken, or tofu for a more filling meal.
- Nuts: Try cashews or slivered almonds instead of peanuts.
Dietary Alternatives:
- Gluten-Free: Use tamari instead of soy sauce.
- Vegan: Use maple syrup or agave instead of honey.
- Low Carb: Skip the carrots or reduce the mango for a lower sugar option.
Make-Ahead Tip:
You can prepare the chopped vegetables and dressing a few hours ahead of time. Store them separately in the fridge, and toss them together just before serving to keep everything crisp and fresh.
Serving Suggestions
This mango salad is as versatile as it is vibrant. Here are some ways to serve and present it:
- As a Side Dish: Perfect with grilled fish, chicken satay, or sticky rice.
- As a Main Course: Add quinoa or rice noodles to make it more hearty.
- In a Lettuce Wrap: Spoon the salad into butter lettuce cups for a fun appetizer.
- Plated Elegance: Serve it in a shallow bowl and top with extra herbs and nuts for a restaurant-style presentation.
For an extra wow factor, serve the salad in a carved-out mango shell or on a bed of leafy greens.
Storage and Reheating Instructions
While mango salad is best enjoyed fresh, you can store leftovers:
- Storage: Place in an airtight container and refrigerate for up to 2 days. Keep the dressing separate if possible to maintain crunch.
- Reheating: This salad is not meant to be reheated, as the ingredients are raw and meant to be enjoyed cold.
Pro tip: If you know you’ll have leftovers, leave out the herbs and peanuts and add them fresh when serving again.
Nutrition Facts (Approximate per Serving)
- Calories: 180
- Protein: 3g
- Fat: 8g
- Carbohydrates: 25g
- Sugar: 17g
- Fiber: 4g
- Sodium: 300mg
Note: Nutrition values can vary depending on specific ingredients and brands used.
A Personal Note from the Kitchen
Mango Salad is one of those dishes I turn to when I need a quick pick-me-up. It’s simple, colorful, and full of life—just like a good summer day. I especially love serving it at family gatherings. The combination of sweet mango, zesty lime, and crunchy peanuts never fails to impress, even the picky eaters!
If you’re someone who enjoys experimenting, try switching up the herbs or adding seasonal fruits like pineapple or pomegranate. This recipe is a great canvas for creativity.
I hope this Mango Salad recipe brings as much joy to your table as it has to mine. Happy cooking—and even happier eating!
