Description
A vibrant and refreshing Simple Thai Mango Salad featuring ripe mango, crisp bean sprouts, green onions, and sweet bell peppers tossed in a sweet, spicy, tangy, and umami-packed dressing. Ready in just 10 minutes, this gluten-free, vegan, and vegetarian side dish bursts with fresh flavors and textures perfect for any occasion.
Ingredients
Main Salad Ingredients
- 1 large ripe mango, peeled and sliced into thin strips (or 2 smaller ones)
- 1 green onion, finely chopped
- 1/4 cup sweet red bell pepper, chopped (about 1/4 of a red bell pepper)
- 1 cup fresh bean sprouts
- Salt and pepper, to taste
- 2 tablespoons chopped fresh cilantro (or parsley)
Mango Salad Dressing
- 2 tablespoons bottled sweet chili sauce
- Juice and zest of 1/2 lime
- 1/2 teaspoon grated fresh ginger (or 1/8 teaspoon ground ginger powder)
- 1/2 teaspoon minced garlic (1 small clove)
- 1/2 to 1 teaspoon fish sauce (or light soy sauce)
Instructions
- Make the dressing: In a small bowl, thoroughly combine the sweet chili sauce, lime juice and zest, grated ginger, minced garlic, and fish sauce (or light soy sauce). Stir well to blend all flavors, creating a balanced sweet, spicy, tangy, and umami-packed dressing.
- Prepare the salad: In a serving bowl, combine the sliced mango, fresh bean sprouts, chopped red bell pepper, chopped cilantro, and finely chopped green onion. Toss gently to mix the ingredients evenly without breaking the mango slices.
- Toss with dressing and season: Just before serving, pour the prepared dressing over the salad and toss gently again to coat all ingredients. Season with salt and pepper to taste. For tarter mangoes, optionally add a splash of maple syrup, honey, brown sugar, or extra sweet chili sauce to balance the flavor.
- Serve immediately: Serve the salad fresh to enjoy its crisp textures and vibrant flavors. If preparing ahead, store the dressing and salad components separately and combine shortly before serving to avoid sogginess.
Notes
- Mango: Use sweet ripe mangoes for a silky texture, or for a traditional green mango salad experience, use unripe mangoes which are crunchier and tarter; slice thinly or grate.
- Bean sprouts caution: Use pre-packaged "ready to eat" bean sprouts to avoid risk of E. coli or Salmonella, especially important for pregnant women and those with compromised immune systems.
- Substitutions: If mango is unavailable, frozen mango cubes (thawed) work well. Sweet chili sauce can be replaced with honey or maple syrup plus red pepper flakes and a splash of vinegar and soy sauce. For bean sprouts, diced cucumber or canned water chestnuts can be used or omitted. Fish sauce can be substituted with light soy sauce or omitted.
- Variations: Add fresh herbs like mint or Thai basil; sprinkle toasted unsweetened coconut, toasted cashews, or crushed peanuts for texture; turn it into a main by adding diced tofu, cooked chicken, or shrimp.
- Make ahead tips: The dressing can be prepared several days in advance. Mango slices can be prepped up to one day ahead and stored separately in an airtight container in the fridge. Combine ingredients just before serving to preserve freshness and avoid watery salad.
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Thai-Style
