Ingredients
Scale
For the Salad:
- 1 large ripe mango, peeled and sliced into thin strips (or 2 smaller mangoes)
- 1 green onion, finely chopped
- 1/4 cup sweet bell red pepper, chopped (about 1/4 of a red bell pepper)
- 1 cup fresh bean sprouts (or substitute with cucumber, water chestnuts, or leave out)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh cilantro (or parsley)
For the Dressing:
- 2 tablespoons bottled sweet chili sauce (or substitute with honey/maple syrup and red pepper flakes)
- 1/2 lime (juice and zest)
- 1/2 teaspoon grated fresh ginger (or 1/8 teaspoon ground ginger)
- 1/2 teaspoon minced garlic (1 small clove)
- 1/2 teaspoon to 1 teaspoon fish sauce (or light soy sauce)
Instructions
- Make the Dressing:
- In a small bowl, whisk together the sweet chili sauce, lime juice, lime zest, grated ginger, minced garlic, and fish sauce. This dressing is what gives the salad its signature sweet-spicy-umami flavor, so make sure all the ingredients are well-combined. Taste and adjust as needed – you may want to add a little extra lime juice for tang or more chili sauce for a spicier kick.
- Prepare the Salad Ingredients:
- Peel the mango and slice it into thin strips. If you’re using a larger mango, one should suffice, but for smaller mangoes, two may be necessary to achieve the right amount for the salad.
- Chop the green onion into fine pieces and slice the bell pepper into small chunks. These ingredients will provide color and a mild crunch that complements the mango’s sweetness.
- If using fresh bean sprouts, make sure they are thoroughly washed to remove any residual dirt or bacteria. For extra safety, ensure the package says “ready to eat” to reduce any health risks associated with raw bean sprouts.
- Assemble the Salad:
- In a large serving bowl, combine the mango slices, chopped green onion, bell pepper, and fresh bean sprouts. Add the chopped cilantro (or parsley) for a fresh, herbaceous note. The cilantro brightens the flavors, while parsley will work as a milder substitute.
- Add the Dressing:
- Just before serving, pour the prepared dressing over the salad. Toss gently to ensure that all the ingredients are coated with the flavorful dressing. Be careful not to crush the mango or overwhelm the other ingredients with the dressing.
- Taste and Adjust:
- Add salt and pepper to taste, and adjust the sweetness or heat levels. If the mangoes are on the tart side, you can add a splash of maple syrup, honey, brown sugar, or extra sweet chili sauce to balance it out.
- Serve and Enjoy:
- Serve immediately after tossing the dressing in. This salad is best enjoyed fresh to preserve the textures of the vegetables and fruit. It can be served as a side dish to Thai-inspired meals, grilled meats, or even as a light lunch on its own.
Notes
- Ingredient Substitutions:
- Sweet Chili Sauce: If you can’t find sweet chili sauce, you can easily substitute it with a mix of honey or maple syrup and red pepper flakes for a homemade version. Just add 1/4 teaspoon of red pepper flakes to start, and adjust the heat to your preference.
- Bean Sprouts: If you’re not a fan of bean sprouts or can’t find them, try using diced, seeded cucumber or even canned water chestnuts for an equally crunchy alternative. You could also omit them altogether if you prefer a lighter salad.
- Fish Sauce: For a vegan or vegetarian version, simply swap the fish sauce with light soy sauce or tamari. The flavor will still be rich, but without the fishy undertones.
- Make-Ahead Tips:
- The dressing can be made in advance and stored in the fridge for up to 3-4 days. This makes it easy to prepare in bulk for meal prep. Just be sure to store the mango and the other salad ingredients separately, as mango can release moisture and cause the salad to become watery if combined too early.
- You can slice the mango up to a day ahead of time, keeping it in an airtight container in the fridge. However, it’s best to toss everything together just before serving to maintain the freshness and crunch of the salad.
- Serving Suggestions:
- This Thai Mango Salad is incredibly versatile. It’s a fantastic accompaniment to grilled meats, especially chicken, shrimp, or fish. Its light, fresh flavors also pair wonderfully with heavier dishes like curries or fried rice.
- For a heartier meal, you can add grilled chicken or shrimp on top for a protein boost. It also works well as a topping for rice bowls or as a filling for lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: N/A