What can I serve with Green Thai Mango Salad?

Green Thai Mango Salad pairs beautifully with grilled chicken, shrimp, or tofu. You can also serve it alongside jasmine rice, sticky rice, or even as a topping for rice noodles. For drinks, it goes well with coconut water, Thai iced tea, or crisp white wines like Sauvignon Blanc.

Is Green Thai Mango Salad healthy?

Absolutely. Green Thai Mango Salad is low in calories, rich in vitamins A and C, packed with fiber, and naturally gluten-free. It’s a light yet filling dish that fits into a healthy diet. You can also make it vegan by swapping fish sauce with soy sauce or tamari.

Can I prepare Green Thai Mango Salad in advance?

Yes, but with a little trick. You can slice and prep all the ingredients ahead of time and store them separately. The dressing can also be made in advance. However, toss everything together only just before serving. This way, your Green Thai Mango Salad stays crisp and fresh instead of soggy.

What makes Green Thai Mango Salad different from other mango salads?

Green Thai Mango Salad uses unripe, firm green mangoes, which give it a crisp texture and sour flavor. Unlike ripe mango salads that are sweet and soft, this Thai version balances salty, sweet, sour, and spicy notes with fish sauce, lime juice, chilies, and herbs.

Green Thai Mango Salad – Delicious & Refreshing Recipe

Description

Green Thai Mango Salad is a refreshing, crunchy, and tangy Thai dish made with unripe mangoes, fresh vegetables, chilies, and a zesty dressing of lime juice, fish sauce, and garlic. It’s the perfect balance of sweet, sour, salty, and spicy flavors.

Ingredients

Scale

2 tablespoons fish sauce
2 tablespoons lime juice
2–3 tablespoons brown sugar
1 clove garlic, grated
1–4 Thai chilies, chopped
1 small red onion, thinly sliced
1 carrot, shredded
2 unripe green mangoes, julienned
4 tablespoons chopped cilantro

Instructions

Slice: Take your time slicing the red onions and carrots. Use a mandolin for the onions and a Y-peeler or julienne slicer for the carrots and mango.
Sauce: In a medium bowl, combine fish sauce, lime juice, 2 tablespoons brown sugar, garlic, and chopped Thai chilies. Mix until the sugar dissolves.
Add the salad ingredients: Add the sliced red onions, shredded mangoes, julienned carrots, and cilantro to a large mixing bowl.
Toss: Toss the salad to combine. Taste and adjust with more fish sauce, lime juice, or brown sugar as desired. Serve immediately or chill for 10–15 minutes before serving.

Notes

Use firm, unripe green mangoes for the best texture and sour flavor.
Adjust the number of chilies to match your spice tolerance.
For a vegan option, replace fish sauce with soy sauce or tamari.
Palm sugar can be substituted for brown sugar for a more authentic Thai flavor.

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 170
Sugar: 14g
Sodium: 690mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

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