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thai mango salad recipe.

 


🥭 Thai Mango Salad Recipe (Yum Mamuang)

Make refreshing Thai Mango Salad (Yum Mamuang) bursting with sweet, tangy, and spicy flavors! A perfect healthy Thai salad ready in 15 minutes — gluten-free, vegan, and packed with tropical taste.

🕒 Prep Time: 15 minutes

🍽️ Servings: 2–3

🧭 Cuisine: Thai

📝 Ingredients

For the Salad:

  • 2 medium green (unripe) mangoes, peeled and julienned
  • 1 small carrot, shredded (optional for color)
  • ½ small red onion, thinly sliced
  • ¼ cup roasted peanuts, crushed
  • 1–2 Thai red chilies, finely sliced
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp fresh mint leaves, chopped

For the Dressing:

  • 2 tbsp lime juice (freshly squeezed)
  • 1 tbsp fish sauce (use soy sauce for vegan option)
  • 1 tbsp brown sugar or palm sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil (optional)

👩‍🍳 Instructions

  1. Prepare the Mangoes:
    Peel the green mangoes and cut them into thin julienne strips. Place in a mixing bowl.

  2. Make the Dressing:
    In a small bowl, whisk together lime juice, fish sauce, sugar, rice vinegar, and sesame oil until sugar dissolves.

  3. Assemble the Salad:
    Add carrots, red onions, chilies, cilantro, and mint to the mango. Pour dressing over and toss well to combine.

  4. Garnish and Serve:
    Sprinkle crushed roasted peanuts on top before serving. Enjoy immediately for the best flavor.

💡 Tips

  • Use green (unripe) mangoes — ripe ones are too soft and sweet.
  • Adjust sweetness and spice level to your preference.
  • For vegan version, replace fish sauce with soy sauce or tamari.
  • Add shrimp or grilled chicken for a protein-packed version.

Serving Suggestions

  • Serve as a side dish to Thai curries or grilled meats.
  • Perfect as a light lunch salad or picnic dish.
  • Garnish with extra mint leaves and lime wedges for freshness.

❄️ Storage Tips

  • Store in an airtight container for up to 2 days in the refrigerator.
  • Do not freeze — the mango will lose its texture.
  • Add peanuts just before serving to keep them crunchy.

❓ FAQs

Q1. What type of mango is best for Thai mango salad?
Use firm, green, unripe mangoes — they have a tangy flavor perfect for Thai-style salads.

Q2. Can I use ripe mangoes instead?
Not recommended. Ripe mangoes make the salad too soft and sweet, losing the refreshing crunch.

Q3. Is Thai mango salad spicy?
It’s mildly spicy, but you can control the heat by adjusting the number of chilies.

Q4. Can I make it ahead of time?
Yes, but keep the dressing and peanuts separate until serving for maximum freshness.

Q5. What to serve with Thai mango salad?
It pairs beautifully with Thai grilled chicken, spring rolls, or sticky rice.

🔗 similar Recipes to Try :

  1. Thai Green Papaya Salad (Som Tum) – Tangy, spicy salad with papaya and peanuts.
  2. Thai Larb Salad (Larb Gai) – Minced chicken salad with lime and toasted rice.
  3. Thai Glass Noodle Salad (Yum Woon Sen) – Refreshing noodle salad with shrimp and herbs.
  4. Thai Pineapple Fried Rice – Sweet and savory fried rice with tropical flair.
  5. Thai Cucumber Salad – Crisp cucumber salad with chili-lime dressing.

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