Green Mango Salad Recipe – Thai-Inspired & Refreshing

Last Updated on 2 months by Neha Deshmukh

Green Mango Salad Recipe – Thai-Inspired & Refreshing

Hey everyone! If you’re anything like me, you’re always on the lookout for a salad that’s a little more exciting than your average lettuce and tomato. This Green Mango Salad is exactly that – a burst of fresh, tangy, sweet, and spicy flavors that will seriously wake up your tastebuds. I first stumbled upon a version of this while travelling through Goa, and I’ve been hooked ever since! It’s inspired by Thai flavors, but with a little Indian twist. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another salad. It’s a flavor explosion! It’s incredibly refreshing, perfect for a hot summer day, and surprisingly easy to make. Plus, it’s a fantastic way to use green mangoes – those slightly tart, firm mangoes that aren’t quite ripe for eating on their own. You’ll love how the different textures and tastes come together. It’s a real crowd-pleaser, trust me.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 Green mangoes
• 1 Red bell pepper
• 1 Yellow bell pepper
• 2 Green chilies
• 1 European cucumber
• 1 Onion
• 2 Scallions
• ¼ – ½ cup Fresh mint leaves
• ¼ – ½ cup Fresh coriander leaves
• ¼ cup Toasted peanuts
• Salt to taste
• ¼ cup White vinegar
• ¼ cup Plain water
• ¼ cup Water
• 4 tbsp Sugar
• 1 tsp Fish sauce
• 2 tsp Light soy sauce
• 1 tsp White vinegar
• 1 Lemon juice

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Green Mangoes: These are the star! Look for mangoes that are firm and green, but give slightly when you press them. They should be tart, not sweet.
• Fish Sauce: Don’t be scared! It adds a wonderful umami flavor that really elevates the salad. It’s a staple in Southeast Asian cuisine. I usually get mine at an Asian grocery store.
• The Sweet, Sour, Spicy Balance: This salad is all about balance. The sugar provides sweetness, the vinegar and lemon juice bring the sourness, and the chilies add the heat. Don’t be afraid to adjust these to your liking!
• Thai Salad Variations: You’ll find many variations of this salad across Thailand. Some use green papaya instead of mango, and others include dried shrimp. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, peel and julienne (cut into thin strips) your green mangoes. Then, slice the bell peppers and cucumber into thin strips as well. Don’t forget to finely slice those green chilies – remember to be careful when handling them!
2. Now, thinly slice the onion and soak it in a mixture of vinegar and water (about ¼ cup of each) for about 30 minutes. This takes away some of the harshness and makes it more pleasant to eat. Drain it well after soaking.
3. Time for the dressing! In a small saucepan, simmer the water, sugar, and fish sauce until the sugar dissolves. Let it cool completely, then stir in the soy sauce, vinegar, and lemon juice. Give it a taste and adjust the seasoning as needed.
4. In a large bowl, combine the julienned mangoes, sliced vegetables, scallions, and green chilies. Add a little salt and give it a gentle mix.
5. Pour the dressing over the salad and mix everything thoroughly.

6. Here’s the important part: refrigerate the salad for at least 2 hours, but preferably overnight. This allows the flavors to meld together beautifully.

7. Before serving, garnish generously with toasted peanuts, fresh mint leaves, coriander leaves, and the green parts of the scallions. Serve chilled and enjoy!

Expert Tips

Want to take your Green Mango Salad to the next level? Here are a few tips:

• Choosing Green Mangoes: If you can’t find perfectly green mangoes, slightly underripe ones will work. Just make sure they’re still firm.
• Dressing Consistency: The dressing should be a good balance of sweet, sour, and savory. If it’s too thick, add a little more water. If it’s too thin, simmer it for a bit longer.
• Spice Level: Start with one green chili and taste. You can always add more if you like it spicier! Different types of chilies also have different heat levels.

Variations

Let’s get creative!

• Vegan Adaptation: Simply substitute the fish sauce with a vegan fish sauce alternative, or use a tablespoon of soy sauce mixed with a teaspoon of seaweed flakes for a similar umami flavor.
• Gluten-Free Adaptation: Make sure your soy sauce is gluten-free! Tamari is a great gluten-free option.
• Spice Level Adjustments: My friend, Priya, loves to use bird’s eye chilies for an extra kick. You can also use jalapeños for a milder heat.
• Festival Adaptations: This salad is perfect for summer festivals or picnics. It’s light, refreshing, and travels well. My family always makes a big batch for Diwali!

Serving Suggestions

This salad is fantastic on its own as a light lunch or snack. It also pairs beautifully with grilled fish, chicken, or tofu. You can serve it as a side dish with any Asian-inspired meal.

Storage Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the vegetables will start to soften over time.

FAQs

Got questions? I’ve got answers!

(1) What ripeness of green mango should I use for this salad?

You want mangoes that are firm and green, but give slightly when pressed. They should be tart, not sweet.

(2) Can I make the dressing ahead of time? How long will it keep?

Yes, absolutely! You can make the dressing up to 3 days in advance and store it in an airtight container in the refrigerator.

(3) What is fish sauce, and where can I find it? Is there a good substitute?

Fish sauce is a fermented fish sauce commonly used in Southeast Asian cuisine. It adds a savory, umami flavor. You can find it at most Asian grocery stores. For a vegan substitute, see the “Vegan Adaptation” section above.

(4) My salad is too sour/sweet/spicy! How can I adjust the flavors?

If it’s too sour, add a little more sugar. If it’s too sweet, add a squeeze of lemon juice or a splash of vinegar. If it’s too spicy, add a little more mango or cucumber.

(5) Can I use other vegetables in this salad? What would you recommend?

Definitely! Carrots, snap peas, and even some shredded cabbage would be delicious additions.

(6) How long can the finished salad be stored in the refrigerator?

The finished salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days.