This Thai mango salad is bursting with fresh summer flavour and vibrant colours. An excellent cooling accompaniment to Thai curries or add some protein for a light meal.
The salad features baby spinach, sweet diced mango, red bell pepper, citrusy coriander (cilantro). All tossed in our incredible Thai vinaigrette that is full of wonderful umami flavour.
❤️ What I Love About This Salad ❤️
- It balances the five essential flavour tastes (salty, spicy, sour, sweet, bitter) which are the secrets for an excellent Thai recipe.
- It is a cooling and light salad which makes it an ideal partner for hot Thai hot curries and also great for summer entertaining.
- We use readily available ingredients that you will find at your supermarket.
You Will Need
Variations: Make it extra spicy by adding an extra Thai chilli. Try making this salad with juicy pineapple instead of mango, equally delicious. Add some toasted coconut flakes, toasted peanuts or cashews for crunch.
Step-by-Step Instructions
Step 1 - Prepare the Mango
Hold the mango upright, and starting 1cm out from the stem, cut off the two widest cheeks. If the knife runs into the pit, just start again a little further out.
Now take each cheek and use the tip of the knife to cut in a crosshatch pattern through the flesh lengthwise, without cutting the skin.
Either scoop out the mango flesh with a spoon or flip the mango inside out and push the cubes off with your thumb or a spoon.
With the remaining sides on the mango pit, peel the skin and slice them off, following the curve of the pit, and then dice. Peel and dice the narrow strips.
Step 2 - Prepare Remaining Ingredients
Wash your baby spinach and remove any wilted or damaged leaves. Either pat dry or spin dry in a salad spinner.
Wash your capsicum (bell pepper), remove the core and cut into small strips.
Wash your coriander (cilantro), shake and pat dry then roughly chop.
Step 3 - Blitz Your Dressing
Place all the dressing ingredients in a small food processor or high-speed blender and blitz until combined. Taste and adjust seasonings according to your liking.
Step 4 - Assemble the Salad
Place all the salad ingredients in a large mixing bowl.
Season with sea salt and cracked black pepper, pour over the dressing and toss well to combine.
Taste and adjust seasonings according to your preferences.
Arrange in a salad bowl or platter and serve immediately.
Serving Suggestions 🍽
I make this salad quite often during the summer as we all just love mangoes in my family.
A great partner to grilled meats, poultry or seafood which makes it ideal for serving at a barbecue.
I have also served it alongside a hot Thai Green Curry, Lime Roast Chicken and Crying Tiger Steak.
Tips and Questions
How Ripe Should my Mango Be?
That depends if you would like your salad to be on the sweet side, then opt for ripe mangoes. But if you would like it on the tart side then choose raw, green mangoes instead.
Can I Use Pre-Cut or Frozen Mango for Convenience?
- While fresh is best in this salad you could try making it with pre-cut or frozen mango chunks for convenience, though I haven't personally tried it.
- Completely thaw the frozen mango before using and make sure you pat it dry thoroughly.
Can I Make Thai Mango Salad in Advance?
- Dice the mango, bell peppers, and place them in separate containers covered in the fridge.
- Wash and thoroughly dry your spinach and place in a bag in your fridge.
- Make the dressing the day before and keep it in a sealed jar in the fridge.
- When you are ready to serve all you need to do is chop the cilantro (coriander), assemble the salad, pour over the dressing, season, toss and serve!
Can I Make it a Meal?
- This versatile salad can easily be transformed into a light, fresh and easy meal by simple adding grilled prawns, grilled chicken, seared steak.
- As a vegetarian option try it with some added quinoa, or wild rice or deep-fried tofu.
Recipe Card
Equipment
- Salad Spinner
- Small Food Processor or High-speed Blender
Ingredients
- 4 cups baby spinach (approximately 120 grams)
- 2 mangoes (approximately 700 grams)
- 1 red pepper (capsicum) (approximately 200 grams)
- ½ cup chopped coriander (cilantro) should be approximately ½ small bunch)
- Sea salt and cracked black pepper
- 3 tbsps olive oil extra virgin
- 1 tablespoon sesame oil
- 2 tbsps soy sauce
- 1 tablespoon fish sauce
- 2 tbsps lime juice
- 1 small Thai chilli (chopped)
- 1 tablespoon lime zest (approximately Zest of 1 lime)
- 2 kaffir limes (chiffonade*)
- 1 garlic clove (minced)
- 1 tablespoon ginger (grated)
- ½ stalk lemongrass (chopped finely) (approximately 1 tablespoon)
- 1 teaspoon Palm sugar (or ¾ teaspoon brown)
Instructions
- Wash the mango then dice into medium chunks then peel and dice the narrow mango strips.
- Wash your baby spinach then either pat dry or spin dry in a salad spinner.
- Wash and trim your capsicum (bell pepper), and cut into small strips.
- Wash your coriander (cilantro), shake and pat dry then roughly chop.
- Add all the vinaigrette ingredients into a small food processor or high-speed blender and blitz until combined.
- Place all the salad ingredients in a large mixing bowl, season with sea salt and cracked black pepper, pour over the dressing and toss well to combine.
- Taste and adjust seasonings according to your taste.
- Arrange in a salad bowl or platter and serve immediately.
Helen says
Loved it, had loads of comments and requests for the recipe.
Anastasia says
So glad you liked it Helen, I just love Thai flavours!
Jenisha says
This looks delicious. I am definitely going try making this!!!
Anastasia says
Hi Jenisha - I love mangos so it is one of my favourites. Let me know how it goes..