Thai Mango Salad

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.

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A close of of Thai mango salad on a black patterned plate with chillis and kaffir lime leaves on the side.

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.

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❤️ 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

Labelled ingredients needed to make a 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.

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.

SCOOPING MANGO FLESH WITH A SPOON ON A WOODEN BOARD

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.

Hands are cutting around a mango seed on a wooden board with a knife.

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.

Baby spinach leaves being dried 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.

Thai mango salad on a black patterned plate with chillis and kaffir lime leaves on the side.

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.