I’ve stumbled upon some delightful Thai mango salad recipes that are perfect for adding a burst of flavor to your meals. Sweet, ripe mangoes meet zesty dressings and fresh herbs in these delectable options. Whether you’re into the classic lime and chili mix or want to try a mango and avocado combo, these salads are pure tropical joy. Ready to brighten your meal times with some vibrant bites? Let’s explore these mouthwatering recipes together.
Classic Thai Mango Salad With Lime and Chili
Classic Thai Mango Salad with Lime and Chili is a vibrant and invigorating dish that perfectly balances the flavors of sweet, tangy, and spicy. It’s a popular dish in Thai cuisine, known for its ability to awaken the senses and complement a variety of meals. The salad combines ripe yet firm mangoes with a zesty dressing made from lime juice, fish sauce, and chili, offering a delightful crunch with every bite.
This salad isn’t only delicious but also visually appealing with its colorful ingredients, making it a favorite for both casual dinners and special occasions. This recipe is ideal for 4-6 people and can be served as a side dish or a light main course. The key to a great Thai Mango Salad is choosing the right mangoes—look for ones that are slightly underripe to maintain the necessary firmness.
The interplay of fresh herbs, crunchy peanuts, and a spicy-tangy dressing makes this dish irresistible. Whether you’re new to Thai cooking or a seasoned fan, this mango salad is sure to impress.
Ingredients for 4-6 servings:
- 2 large firm mangoes, peeled and julienned
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, torn
- 1 small red onion, thinly sliced
- 2 to 3 Thai red chilies, finely chopped
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Cooking Instructions:
- Prepare the Mangoes: Begin by peeling the mangoes. Use a sharp knife or a julienne peeler to cut the mangoes into thin strips. Aim for a uniform size to promote even mixing of flavors.
- Make the Dressing: In a small bowl, whisk together the fish sauce, fresh lime juice, sugar, sesame oil, and minced garlic. Stir until the sugar has completely dissolved. Taste the dressing and adjust the seasoning as needed, adding more lime juice or sugar to balance the flavors.
- Assemble the Salad: In a large mixing bowl, combine the julienned mangoes, chopped roasted peanuts, cilantro, mint leaves, thinly sliced red onion, and chopped Thai red chilies.
- Dress the Salad: Pour the prepared dressing over the mango mixture. Toss gently to guarantee all the ingredients are well coated with the dressing. Be careful not to bruise the mangoes while mixing.
- Serve Immediately: Transfer the salad to a serving platter or individual plates. Garnish with additional peanuts and herbs if desired. Serve immediately to enjoy the freshness and vibrant flavors.
Extra Tips:
To enhance the texture and flavor of the salad, you can add other ingredients such as sliced cucumber or shredded carrots for additional crunch and color. If you prefer a milder salad, adjust the number of chilies or remove the seeds to reduce the heat.
Remember that the salad is best served fresh, as the mangoes may become too soft if left to sit for too long. For added protein, consider topping the salad with grilled shrimp or chicken. Enjoy this Classic Thai Mango Salad as an invigorating start to a meal or as a standalone dish.
Spicy Mango and Shrimp Salad
Spicy Mango and Shrimp Salad is a vibrant and invigorating dish that’s perfect for a warm day. This Thai-inspired salad combines the sweetness of ripe mangoes with the savory flavors of shrimp, all brought together with a spicy, tangy dressing. It’s a delightful combination of textures and tastes, making it an ideal starter or a light main course.
The dish isn’t only visually appealing but also packed with nutrients, making it a healthy choice for any meal. The salad is easy to prepare and requires minimal cooking, making it an excellent option for a quick lunch or dinner. The key to this dish is in the freshness of the ingredients—ripe mangoes, tender shrimp, and crisp vegetables.
A spicy dressing made with lime juice, fish sauce, and chili adds a punch of flavor that complements the sweetness of the mangoes perfectly. Whether you’re serving it at a family gathering or enjoying it on your own, this Spicy Mango and Shrimp Salad is sure to impress.
Ingredients (serves 4-6):
- 2 large ripe mangoes, peeled and julienned
- 1 pound large shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon sugar
- 1-2 red chilies, finely chopped
- 2 tablespoons vegetable oil
- Salt to taste
Cooking Instructions:
- Prepare the Shrimp: Begin by heating a skillet over medium heat and adding the vegetable oil. Add the shrimp and sauté for 3-4 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside to cool.
- Make the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, and chopped chilies. Stir well until the sugar is dissolved. Taste and adjust the seasoning if needed. Set aside.
- Prepare the Mangoes and Vegetables: Peel the mangoes and use a julienne peeler or a sharp knife to cut them into thin strips. Place the mango strips in a large salad bowl. Add the halved cherry tomatoes, thinly sliced red onion, cilantro leaves, and mint leaves to the bowl.
- Combine the Salad: Add the cooled shrimp to the bowl with the mangoes and vegetables. Pour the dressing over the salad ingredients and toss gently to combine, making sure everything is evenly coated with the dressing.
- Garnish and Serve: Transfer the salad to a serving platter or keep it in the bowl. Sprinkle the roughly chopped roasted peanuts on top for added crunch. Serve immediately for the best flavor.
Extra Tips:
For the best results, choose mangoes that are ripe but still firm, as they’ll hold their shape better in the salad. Adjust the level of spice by adding more or fewer chilies according to your preference.
If you’re looking for a richer flavor, consider grilling the shrimp instead of sautéing them. In conclusion, prepare and serve the salad fresh to enjoy the full burst of flavors, as the ingredients tend to lose their vibrancy if left to sit for too long.
Vegan Thai Mango and Avocado Delight
Prepare to tantalize your taste buds with this invigorating and vibrant Vegan Thai Mango and Avocado Delight. This dish is a harmonious blend of juicy, ripe mangoes and creamy avocado, paired with the zingy flavors of lime, chili, and fresh herbs. Perfect for a light lunch or as a side dish, this salad isn’t only visually appealing but also packed with nutrients.
Whether you’re a seasoned cook or a novice in the kitchen, this recipe is straightforward and satisfying, guaranteeing that you can bring a taste of Thailand to your table with ease.
This Vegan Thai Mango and Avocado Delight is best enjoyed on a warm day, as its bright and zesty flavors provide a revitalizing contrast to the heat. The salad isn’t only delicious but also versatile, making it an excellent dish for picnics, potlucks, or a simple family meal.
The combination of sweet and savory elements, along with the crunch from fresh vegetables and nuts, makes every bite an exciting experience. Gather your ingredients, and let’s plunge into creating this delightful dish that serves 4-6 people.
Ingredients:
- 2 ripe mangoes, peeled and thinly sliced
- 2 ripe avocados, peeled, pitted, and diced
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 red chili, thinly sliced
- Salt and pepper to taste
Instructions:
- Prepare the Dressing: In a small bowl, whisk together the lime juice, soy sauce, maple syrup, sesame oil, and half of the red chili. Adjust the seasoning with salt and pepper to taste. Set the dressing aside to allow the flavors to meld.
- Prepare the Vegetables and Fruits: Begin by peeling and slicing the mangoes into thin strips. Dice the avocados and place them in a large salad bowl. Add the thinly sliced red onion, red bell pepper, julienned cucumber, cherry tomatoes, and half of the cilantro and mint.
- Combine the Ingredients: Gently toss the mangoes, avocados, and vegetables in the salad bowl to combine. Be careful not to mash the avocados while mixing.
- Add the Dressing: Pour the prepared dressing over the salad. Use a large spoon or salad tongs to gently mix the salad, guaranteeing that all ingredients are evenly coated with the dressing.
- Garnish and Serve: Sprinkle the roasted peanuts, remaining cilantro, mint, and red chili over the top of the salad. Serve immediately to enjoy the fresh flavors and textures.
Extra Tips:
For the best flavor, choose ripe but firm mangoes and avocados to guarantee they hold their shape in the salad. If you prefer a bit more heat, add additional sliced chili or a pinch of chili flakes to the dressing.
This salad can be made a couple of hours in advance; however, add the avocado just before serving to prevent it from browning. Feel free to experiment by adding other seasonal vegetables or a sprinkle of sesame seeds for added texture. Enjoy your Vegan Thai Mango and Avocado Delight as a standalone dish or pair it with your favorite protein for a more substantial meal.
Thai Green Mango Salad With Cashews
Thai Green Mango Salad with Cashews is a vibrant and invigorating dish that combines the tangy sweetness of green mangoes with the crunch of cashews. This salad is a perfect balance of flavors and textures, making it a delightful accompaniment to any meal or a standalone light dish. The crisp, slightly tart green mangoes are complemented by the rich, nutty flavor of roasted cashews, while a zesty lime dressing ties everything together beautifully. This recipe is ideal for those who appreciate the harmonious blend of fresh ingredients typical of Thai cuisine.
Whether you’re looking to impress guests at a dinner party or simply want to enjoy a healthy and delicious salad at home, this Thai Green Mango Salad with Cashews is sure to satisfy. It isn’t only easy to prepare but also quick, making it a great option for busy weeknights. By following this simple recipe, you’ll be able to recreate the authentic taste of Thailand in your kitchen. Here’s how you can prepare this delightful dish for 4-6 people.
Ingredients:
- 2 large green mangoes, peeled and julienned
- 1 cup roasted cashews
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1 clove garlic, minced
Cooking Instructions:
- Prepare the Mangoes: Begin by peeling the green mangoes. Use a sharp knife or a julienne peeler to slice the mangoes into thin strips. This will guarantee a satisfying texture in every bite. Place the julienned mangoes in a large mixing bowl.
- Mix the Dressing: In a small bowl, combine the fish sauce, lime juice, palm sugar, chili flakes, and minced garlic. Stir until the sugar has completely dissolved, forming a smooth dressing. Adjust the seasoning to your preference.
- Assemble the Salad: Add the roasted cashews, halved cherry tomatoes, sliced red onion, chopped cilantro, and mint leaves to the bowl with the mangoes. Pour the prepared dressing over the salad ingredients.
- Toss the Salad: Gently toss all the ingredients together until they’re well coated with the dressing. Confirm the mangoes and cashews are evenly distributed throughout the salad for a balanced flavor in every serving.
- Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional cilantro and mint leaves if desired. Serve immediately to enjoy the fresh flavors.
Extra Tips:
For the best results, choose firm green mangoes, as they’ll provide the characteristic tartness and crunch needed for this salad. If you prefer a vegetarian version, you can substitute the fish sauce with soy sauce.
Toasting the cashews beforehand can enhance their flavor and add an extra layer of crunch to the salad. Feel free to adjust the amount of chili flakes to match your heat preference, and remember that the salad is best served fresh to enjoy the vibrant flavors.
Grilled Chicken and Mango Salad
Grilled Chicken and Mango Salad is a delightful fusion of flavors that brings the vibrant taste of Thailand to your table. This dish combines the smoky and savory notes of grilled chicken with the sweet and tangy crispness of ripe mangoes. The salad is further enhanced with a variety of fresh vegetables and a zesty lime dressing, making it a perfect balance of taste and texture.
Whether you’re serving it as a main course or a side dish, this salad is sure to impress your family and friends with its colorful presentation and delicious blend of flavors. This recipe serves 4-6 people and is perfect for a light lunch or dinner. The combination of grilled chicken and mango not only makes this salad satisfying but also nutritious.
The preparation is simple and doesn’t require much time, making it ideal for busy weeknights or weekend gatherings. Follow the steps below to create this invigorating Grilled Chicken and Mango Salad that will surely become a favorite in your home.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 ripe mangoes, peeled and sliced
- 1 large cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 4 cups mixed greens (such as arugula, spinach, or lettuce)
- 2 tablespoons olive oil
- Juice of 2 limes
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions:
- Prepare the Chicken: Begin by marinating the chicken breasts. In a bowl, mix 1 tablespoon of olive oil, juice of 1 lime, 1 tablespoon of fish sauce, soy sauce, and a pinch of salt and pepper. Add the chicken breasts, making sure they’re well-coated. Let them marinate for at least 30 minutes in the refrigerator.
- Grill the Chicken: Preheat your grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until fully cooked and the juices run clear. Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
- Prepare the Dressing: In a small bowl, combine the remaining lime juice, 1 tablespoon of fish sauce, brown sugar, and a pinch of salt. Whisk until the sugar dissolves and the dressing is well-combined.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, cucumber slices, red bell pepper, red onion, cherry tomatoes, and chopped cilantro. Add the sliced mangoes and grilled chicken strips on top.
- Dress the Salad: Drizzle the lime dressing over the salad. Toss gently to make sure all the ingredients are coated with the dressing.
- Garnish and Serve: Sprinkle the chopped roasted peanuts over the salad for a crunchy texture. Serve immediately while the chicken is still warm for the best flavor experience.
Extra Tips: For the best results, use ripe but firm mangoes to guarantee they hold their shape in the salad. If you prefer a bit more heat, add a sliced chili or a dash of chili flakes to the dressing.
To save time, you can prepare the dressing and chop the vegetables in advance, keeping them in the fridge until you’re ready to assemble the salad. Enjoy this dish with a side of jasmine rice or on its own for a revitalizing meal.
Thai Mango Salad With Peanut Dressing
Thai Mango Salad With Peanut Dressing is a vibrant and invigorating dish that brings together the sweetness of ripe mangoes with the crunch of fresh vegetables, all enveloped in a rich and creamy peanut dressing. This salad is perfect for a light lunch or as a side dish to complement your main course. The combination of flavors and textures makes this dish a delightful addition to any meal, and it’s incredibly easy to prepare.
This recipe serves 4-6 people, making it an ideal choice for family gatherings or dinner parties. The key to a successful Thai Mango Salad is selecting ripe yet firm mangoes and balancing the flavors of the dressing to achieve the perfect blend of sweet, salty, tangy, and spicy. Paired with the nutty richness of the peanut dressing, this salad is sure to impress your guests and offer a taste of Thai cuisine right in your home.
Ingredients:
- 3 ripe mangoes, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 cup roasted peanuts, roughly chopped
- 2 tablespoons sesame seeds
For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup warm water
Instructions:
- Prepare the Salad Ingredients:
- Start by peeling and julienning the mangoes, making sure to remove the pit. Julienne the red bell pepper, carrots, and shred both the green and purple cabbages. Chop the fresh cilantro and mint leaves.
- Make the Peanut Dressing:
- In a mixing bowl, combine the creamy peanut butter, soy sauce, lime juice, honey (or maple syrup), minced garlic, rice vinegar, grated ginger, and crushed red pepper flakes if using. Whisk these ingredients together until well combined.
- Gradually add warm water to the mixture, whisking continuously until you achieve a smooth and pourable consistency. Taste and adjust seasoning if necessary.
- Assemble the Salad:
- In a large salad bowl, combine the julienned mangoes, sliced red bell pepper, shredded cabbages, and carrots. Add the chopped cilantro and mint leaves. Toss the ingredients gently to mix them evenly.
- Add the Dressing:
- Pour the prepared peanut dressing over the salad. Use salad tongs or clean hands to gently toss everything until well coated with the dressing.
- Garnish and Serve:
- Sprinkle the chopped roasted peanuts and sesame seeds over the top of the salad for added crunch and garnish. Serve immediately as an invigorating side or enjoy it as a light meal.
Extra Tips:
When making Thai Mango Salad With Peanut Dressing, verify that your mangoes are ripe but firm to maintain the best texture in the salad. If you prefer a spicier kick, feel free to increase the amount of crushed red pepper flakes in the dressing.
You can also prepare the dressing in advance and store it in the refrigerator for up to a week. Just give it a good stir before using it. For a nut-free version, you can substitute sunflower seed butter for peanut butter and omit the peanuts. Enjoy experimenting with the ingredients to make this dish your own!
Mango and Papaya Thai Fusion
The Mango and Papaya Thai Fusion Salad is a vibrant and rejuvenating dish that brings together the tropical sweetness of ripe mangoes and papayas with the zesty and aromatic flavors characteristic of Thai cuisine. This salad isn’t only visually appealing with its bright colors but also offers a delightful contrast of textures and tastes, making it a perfect appetizer or side dish for any meal.
The combination of fresh fruits, crunchy vegetables, and a tangy dressing creates a harmonious balance that’s both light and satisfying. Ideal for a serving size of 4-6 people, this salad is a great choice for gatherings or as a revitalizing addition to your weekly meal plan.
The preparation is straightforward and doesn’t require any cooking, which means you can enjoy this dish with minimal effort. The dressing, made with lime juice, fish sauce, and a hint of chili, ties the ingredients together beautifully, adding a touch of spice and zest that elevates the natural sweetness of the fruits.
Ingredients:
- 2 ripe mangoes, peeled and thinly sliced
- 1 ripe papaya, peeled, seeded, and thinly sliced
- 1 small cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, roughly chopped
- 1 red chili, finely sliced (optional)
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 garlic clove, minced
Instructions:
- Prepare the Fruits and Vegetables: Begin by peeling and slicing the mangoes and papaya into thin strips. Place them in a large mixing bowl. Add the julienned cucumber and sliced red bell pepper to the bowl.
- Make the Dressing: In a small bowl, combine the lime juice, fish sauce, brown sugar, and minced garlic. Stir until the sugar is completely dissolved, creating a harmonious blend of sweet, sour, and salty flavors.
- Assemble the Salad: Pour the prepared dressing over the bowl of sliced fruits and vegetables. Toss gently to guarantee all the ingredients are well coated with the dressing.
- Add Fresh Herbs and Peanuts: Add the fresh cilantro and mint leaves to the salad, tossing again to combine. For an added crunch and flavor, sprinkle the roughly chopped roasted peanuts over the top.
- Optional Spice: If you prefer a bit of heat, garnish the salad with finely sliced red chili.
- Serve: Transfer the salad to a serving platter or individual plates. Serve immediately to enjoy the crisp textures and fresh flavors.
Extra Tips:
For the best results, use ripe but firm mangoes and papayas to make sure they hold their shape in the salad. If you prefer a vegan version, you can substitute the fish sauce with soy sauce or tamari.
Adjust the level of chili to suit your spice preference, and feel free to add other vegetables like shredded carrots or sliced radishes for additional color and crunch. Always taste the dressing before adding it to the salad and adjust the seasoning as needed to achieve the perfect balance of flavors.
Thai Mango Salad With Cucumber and Mint
Thai Mango Salad with Cucumber and Mint is a revitalizing dish that combines the sweet and tangy flavors of ripe mangoes with the cool crispness of cucumbers and the aromatic essence of fresh mint. This salad is a perfect blend of textures and flavors, making it an ideal accompaniment to any meal or a delightful standalone dish during warm weather.
The vibrant colors and fresh ingredients not only make it visually appealing but also pack a punch of nutrition, offering a delightful balance of sweet, sour, and spicy notes.
This salad is incredibly versatile and can be easily customized to suit your taste preferences. It’s a fantastic option for those looking to enjoy a light and healthy meal or a unique side dish that brings a taste of Thai cuisine to your table.
The addition of a tangy dressing made from lime juice, fish sauce, and a hint of chili perfectly complements the sweet mango and the fresh mint, creating a harmonious blend of flavors that’s both satisfying and stimulating.
Ingredients for Serving Size of 4-6 People:
- 2 ripe mangoes, peeled and julienned
- 1 large cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/4 cup roasted peanuts, coarsely chopped
- 1 red chili, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt to taste
Cooking Instructions:
- Prepare the Mango and Cucumber: Start by peeling the mangoes and cutting them into thin julienne strips. Do the same with the cucumber. If using a seedless cucumber, you can leave the seeds; otherwise, remove them to avoid excess moisture.
- Chop the Mint and Peanuts: Coarsely chop the fresh mint leaves and roasted peanuts. These will add freshness and a crunchy texture to the salad.
- Slice the Chili and Onion: Thinly slice the red chili and red onion. Adjust the amount of chili based on your desired level of spiciness.
- Make the Dressing: In a small bowl, mix together the lime juice, fish sauce, and brown sugar until the sugar is completely dissolved. Taste and adjust the balance of sweet, salty, and sour according to your preference.
- Combine Ingredients: In a large bowl, combine the julienned mango and cucumber, chopped mint, sliced chili, and red onion. Pour the dressing over the salad ingredients and toss gently to confirm everything is well-coated.
- Add Peanuts: Just before serving, sprinkle the chopped roasted peanuts over the salad. This will keep them crunchy and add an extra layer of texture.
- Serve: Transfer the salad to a serving platter, ensuring an even distribution of ingredients for a visually appealing presentation. Serve immediately to enjoy the salad’s fresh flavors.
Extra Tips:
When preparing Thai Mango Salad with Cucumber and Mint, verify that the mangoes are ripe but still firm, as this will help them hold their shape in the salad.
If you prefer a sweeter or spicier salad, adjust the amount of sugar and chili to your taste. For a vegetarian version, you can substitute the fish sauce with soy sauce or tamari.
Additionally, this salad can be prepared a few hours in advance, but it’s best to add the peanuts and mint just before serving to maintain their texture and freshness.
Mango and Coconut Thai Refresh
Indulge in the vibrant flavors of Thailand with the Mango and Coconut Thai Revive, a deliciously invigorating salad that combines the tropical sweetness of ripe mangoes with the creamy richness of coconut. This salad is perfect for those warm, sunny days when you crave something light yet flavorful.
The combination of fresh ingredients such as cilantro, lime juice, and Thai chili adds a layer of complexity, making this dish not only satisfying but also exciting to the palate. A true reflection of the balance of flavors that Thai cuisine is famous for, the Mango and Coconut Thai Revive is sure to become a favorite at any gathering or as a delightful complement to your main dishes.
This salad isn’t only appetizing but also incredibly easy to prepare, requiring minimal cooking skills. The key is to use fresh, high-quality ingredients to guarantee the best taste. The result is a colorful and aromatic dish that will transport your taste buds straight to the bustling streets of Thailand.
Serve it as a light appetizer or as a side dish for a more elaborate meal, and watch as it impresses your family and friends with its exotic flavors.
Ingredients for 4-6 people:
- 3 ripe mangoes
- 1 cup shredded unsweetened coconut
- 1/2 cup roasted peanuts
- 1/4 cup chopped fresh cilantro
- 2 Thai chilies, finely chopped
- 4 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1/4 cup thinly sliced red onion
- Salt to taste
Cooking Instructions:
- Prepare the Mangoes: Peel the mangoes and cut the flesh into thin strips. Place the mango strips in a large mixing bowl. Verify the mangoes are ripe for maximum sweetness and flavor.
- Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut for 2-3 minutes, stirring frequently, until it turns golden brown. Remove from heat and set aside to cool.
- Mix the Dressing: In a small bowl, combine the lime juice, fish sauce, and palm sugar. Stir until the sugar is completely dissolved. This will be your tangy and sweet dressing that brings all the flavors together.
- Assemble the Salad: Add the toasted coconut, roasted peanuts, chopped cilantro, Thai chilies, and sliced red onion to the bowl with the mango strips. Pour the dressing over the salad and toss gently to combine all the ingredients, ensuring that everything is well coated.
- Season and Serve: Taste the salad and add salt if necessary, adjusting the seasoning according to your preference. Transfer the salad to a serving dish and garnish with additional cilantro if desired. Serve immediately for the freshest taste.
Extra Tips:
For a more intense flavor, you can prepare the dressing in advance and let it sit for a few hours to allow the flavors to meld together. If you prefer a milder salad, reduce the number of Thai chilies or remove the seeds before chopping.
For an added crunch, consider adding sliced cucumbers or radishes. This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to a day.
Thai Mango Slaw With a Zesty Twist
Thai Mango Slaw is a revitalizing and vibrant dish that brings together the sweetness of ripe mangoes and the crunchiness of fresh vegetables. This slaw isn’t only a feast for the eyes but also a delight for the taste buds with its unique combination of flavors and textures. Perfect as a side dish or a light meal, Thai Mango Slaw with a Zesty Twist offers a harmonious balance of sweet, tangy, and spicy, making it ideal for any occasion.
To create this delectable dish, you’ll need to select perfectly ripe mangoes that are slightly soft to the touch and bursting with sweetness. The addition of crunchy vegetables such as cabbage, carrots, and red bell peppers complements the juicy mango, while a zesty dressing made with lime juice, fish sauce, and chili adds a tantalizing twist. This fusion of flavors will transport you straight to the bustling streets of Thailand, where fresh and bold ingredients reign supreme.
Ingredients (Serves 4-6):
- 2 ripe mangoes, peeled and julienned
- 1 cup red cabbage, thinly sliced
- 1 cup green cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon sesame seeds
For the dressing:
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1-2 red Thai chilies, finely chopped (adjust to taste)
- 2 cloves garlic, minced
Instructions:
- Prepare the Mango and Vegetables: Begin by peeling the mangoes and slicing them into thin julienne strips. Thinly slice both red and green cabbage, and julienne the carrots. Thinly slice the red bell pepper as well. Place all the sliced vegetables and mango strips in a large mixing bowl.
- Prepare the Dressing: In a small mixing bowl, combine lime juice, fish sauce, soy sauce, honey, and sesame oil. Add the finely chopped red Thai chilies and minced garlic. Whisk the dressing ingredients together until well combined.
- Mix the Slaw: Pour the prepared dressing over the mango and vegetable mixture. Gently toss everything together until the ingredients are evenly coated with the dressing. Be sure to mix from the bottom of the bowl to make certain all the vegetables and mango pieces are well combined.
- Add Fresh Herbs and Nuts: Add the fresh cilantro and mint leaves to the slaw, gently folding them into the mixture. Sprinkle the roasted peanuts and sesame seeds over the top for an added crunch.
- Chill and Serve: Allow the slaw to chill in the refrigerator for at least 30 minutes before serving. This resting time helps the flavors meld together beautifully. Serve the slaw chilled as a revitalizing side dish or light meal.
Extra Tips:
When selecting mangoes, look for those that have a sweet aroma and yield slightly to gentle pressure. If Thai chilies are too spicy for your liking, you can substitute them with milder chili options or adjust the quantity to suit your heat preference.
For added depth of flavor, consider adding a splash of rice vinegar or a pinch of sugar to balance the acidity. This dish is best served fresh, but you can prepare the vegetables and dressing separately a day in advance and combine them just before serving.
Thai Mango Salad With Tofu and Herbs
Thai Mango Salad with Tofu and Herbs is a revitalizing and vibrant dish that perfectly balances sweet, tangy, and savory flavors. This salad is a delightful combination of ripe mangoes, crispy tofu, and a medley of fresh herbs, creating a harmonious blend of textures and tastes. Whether you’re looking for a light lunch, a side dish, or a unique appetizer, this salad is sure to impress your taste buds and is ideal for serving 4-6 people.
The secret to a great Thai Mango Salad with Tofu and Herbs is in the quality of the ingredients and the fresh, fragrant herbs used. The salad is complemented by a zesty dressing that ties all the components together, guaranteeing every bite is packed with flavor. With a mix of sweet mangoes, protein-rich tofu, and a revitalizing herb blend, this dish is as nutritious as it’s delicious.
Let’s plunge into the list of ingredients needed for this delightful salad.
Ingredients for 4-6 servings:
- 2 ripe mangoes, peeled and julienned
- 400g firm tofu, cut into cubes
- 1/4 cup vegetable oil (for frying tofu)
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1/4 cup chopped peanuts
- 1 red chili, thinly sliced
- 4 tablespoons lime juice
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon sugar
- 2 cloves garlic, minced
- Salt to taste
Cooking Instructions:
- Prepare the Mangoes: Start by peeling the mangoes. Use a sharp knife to carefully julienne the mango flesh into thin strips. Place the mango strips in a large mixing bowl and set aside.
- Prepare the Tofu: Cut the firm tofu into small cubes. In a large frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, add the tofu cubes and fry them until they’re golden brown and crispy on all sides. Remove the tofu from the pan and drain on a paper towel to remove excess oil.
- Prepare the Dressing: In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), sugar, and minced garlic until the sugar is fully dissolved. Taste and adjust the seasoning with salt if necessary.
- Combine the Salad: In the mixing bowl with the mango strips, add the fried tofu, mint leaves, cilantro leaves, basil leaves, sliced red chili, and chopped peanuts.
- Dress the Salad: Pour the prepared dressing over the salad ingredients in the mixing bowl. Gently toss everything together until the mango, tofu, herbs, and dressing are evenly combined.
- Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional mint, cilantro, or basil leaves if desired. Serve immediately to guarantee the herbs remain fresh and vibrant.
Extra Tips:
When making Thai Mango Salad with Tofu and Herbs, it’s important to choose ripe yet firm mangoes to guarantee the salad has the right texture and sweetness. If you prefer a spicier salad, you can add more red chili or even include chili flakes in the dressing.
For a more robust flavor, allow the salad to sit for a few minutes after tossing with the dressing, letting the flavors meld together. Finally, always taste and adjust the seasoning of the dressing according to your preference, as the balance of sweet, salty, and sour is essential in Thai cuisine.
