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Thai mango salad on black plate
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5 from 14 votes

Simple Thai Mango Salad

Prepare for an explosion of fresh flavors and textures with this simple Thai mango salad. Silky ripe mango, crisp bean sprouts, green onions and peppers in a sweet, spicy, tangy, umami dressing. Ready in 10 minutes.
Total Time10 mins
Course: Side Dish
Cuisine: Thai-Style, Vegetarian
Servings (change as needed): 3 sides (or 2 larger)
Author: Cheryl

Ingredients

  • Recipe can be doubled or tripled
  • 1 large ripe mango, peeled and sliced into thin strips, Note 1 (or 2 two smaller ones)
  • 1 green onion, finely chopped
  • 1/4 cup (38g) sweet bell red pepper, chopped (1/4 of a red bell pepper)
  • 1 cup (110g) fresh bean sprouts, Note 2
  • salt and pepper, to taste
  • 2 tablespoon chopped fresh cilantro (or parsley)

Mango salad dressing

  • 2 tablespoon bottled sweet chili sauce, Note 3
  • 1/2 lime (lime juice plus zest)
  • 1/2 teaspoon grated fresh ginger (or 1/8 tsp ground powder ginger)
  • 1/2 teaspoon minced garlic 1 small clove
  • 1/2 teaspoon -1 tsp fish sauce (or light soy sauce)

Instructions

  • MAKE DRESSING: Mix together all dressing ingredients in a small bowl.
  • MAKE THAI MANGO SALAD: Put mango, bean sprouts, red bell pepper, cilantro and green onion in a serving bowl. Just before serving, add dressing and toss gently to combine. Add salt and pepper to taste. If mangos are on the tarter sider, you may want to add a splash of maple syrup, honey, brown sugar or sweet chili sauce. Serve.

Notes

  1. Mango: I prefer to use sweet ripe mangoes, but Thai restaurants often use the more traditional unripe mangoes for a green mango salad. They will be crunchier and tarter. Grate or slice thinly. 
  2. Caution about Bean Sprouts: When eating fresh, uncooked bean sprouts (or mung beans), it's safest to use a package that says "ready to eat" to avoid E. coli and Salmonella, particularly for pregnant women and those with compromised immune systems. They add a wonderful crunch to the salad.
  3. Substitutes you can use:
    • for sweet chili sauce: instead, use 2 tbsp honey or maple syrup and red pepper flakes (start with 1/4 tsp and add more if you like more heat). 
    • for bean sprouts: try diced, seeded English cucumber or canned water chestnuts. Or just leave them out.
    • for fish sauce: use light soy or tamari.
  4. Make ahead: the mango dressing can be made several days ahead. The mango can be sliced up to a day ahead and kept separately in the fridge in an airtight container. Combine all the ingredients just before serving (to avoid the salad becoming watery). 
 
Nutrition values are estimates.
Calories: 85kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 584mg | Potassium: 224mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1206IU | Vitamin C: 50mg | Calcium: 21mg | Iron: 1mg