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    Home » By Season » Summer Salads

    Thai Mango Salad - so fresh and vibrant

    Filed Under: Summer Salads, Vegetarian

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    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. 

    Jump to Recipe Jump to Video Print Recipe

    AERIAL OF THAI MANGO SALAD IN PORTRAIT

    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. 

    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.

    What I Love About this Salad

    1. It balances the five essential flavour tastes (salty, spicy, sour, sweet, bitter) which are the secrets for an excellent Thai recipe.
    2. It is a cooling and light salad which makes it an ideal partner for hot Thai hot curries and also great for summer entertaining.
    3. We use readily available ingredients that you will find at your supermarket. 

    Thai Mango Salad 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. 
    CLOSE UP OF THAI MANGO SALAD IN PORTRAIT

    Steps to making this salad

    1PREPARE THE MANGO
    Wash the mango, cut the flesh away from the seed on each side. Then slice off the remaining strips of fruit from the narrow sides.
    Take the larger pieces in your hand and with a small kitchen knife cut them into a medium dice, being careful not to cut through the skin and your hand.
    Then using a large spoon, scoop out the flesh.
    Peel and dice the narrow strips.

    • CUTTING A MANGO ON WOODEN BOARD
      CUT YOUR MANGO
    • SCOOPING MANGO FLESH WITH A SPOON ON A WOODEN BOARD
      SCOOP OUT MANGO FLESH

    2PREPARE 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.

    • WASHING-BABY-SPINACH
      WASH BABY SPINACH
    • BABY-SPINACH-IN-SALAD-SPINNER
      EITHER PAT OR SPIN DRY SPINACH
    • CHOPPING RED CAPSICUM
      CUT PEPPER INTO STRIPS
    • 11-CLOSE-UP-CHOPPING-CORIANDER
      CHOP CORIANDER/CILANTRO

    3BLITZ 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.

    • THAI VINAIGRETTE INGREDIENTS IN BLENDER
      ADD DRESSING INGREDIENTS TO BLENDER
    • BLITZED THAI VINAIGRETTE IN BLENDER
      BLITZ TO COMBINE

    4ASSEMBLE 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.

    • THAI MANGO INGREDIENTS IN A WHITE BOWL
      ADD ALL INGREDIENTS TO BOWL
    • POURING DRESSING OVER THAI MANGO SALAD INGREDIENTS
      POUR DRESSING OVER SALAD
    • TOSSING THAI MANGO SALAD WITH DRESSING
      TOSS TO COMBINE

    Make Ahead Tips

    • 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!

    Serving Ideas

    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. 

    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. 

    Try some more of delicious Thai inspired salads:

    • THAI-ASIAN-SLAW-PORTRAIT
      THAI ASIAN SLAW
    • THAI SHRIMP SALAD
      THAI SHRIMP SALAD
    AERIAL VIEW THAI MANGO SALAD IN LANDSCAPE

    Thai Mango Salad with Thai Vinaigrette

    This Thai mango salad is bursting with fresh summer flavour salad and vibrant colours. A wonderful cooling accompaniment to Thai curries or add some protein for a light meal. 
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Thai
    Keyword: Easy
    Servings: 4 as a side
    Calories: 220kcal
    Equipment
    • Salad Spinner
    • Small Food Processor or High-speed Blender
    Ingredients
    For the Salad
    • 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
    For the Thai Vinaigrette
    • 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)
    Metric - Imperial
    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.

    Video

    Notes

     
    *Chiffonade is a slicing technique where leafy green vegetables and herbs such as spinach, basil, sorrel, etc. are cut into long, thin strips.
    To do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 220kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 886mg | Potassium: 460mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4999IU | Vitamin C: 89mg | Calcium: 41mg | Iron: 2mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
    PINTEREST - THAI MANGO SALAD
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

    Reader Interactions

    Comments

    1. Helen says

      January 22, 2022 at 6:16 pm

      5 stars
      Loved it, had loads of comments and requests for the recipe.

      Reply
      • Anastasia says

        January 23, 2022 at 9:54 am

        So glad you liked it Helen, I just love Thai flavours!

        Reply
    2. Jenisha says

      May 28, 2020 at 4:55 pm

      This looks delicious. I am definitely going try making this!!!

      Reply
      • Anastasia says

        June 02, 2020 at 9:12 am

        Hi Jenisha - I love mangos so it is one of my favourites. Let me know how it goes..

        Reply

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