Name: Simple Thai Mango Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Thai-Inspired
Ingredients: 2 ripe mangoes, thinly sliced; 1 red bell pepper, thinly sliced; 2 green onions, thinly sliced; 1 cup bean sprouts (or cucumber/water chestnuts); ¼ cup chopped cilantro; Optional: fresh mint or Thai basil; Optional: toasted coconut, peanuts, or cashews; Optional: diced tofu, chicken, or shrimp; 3 tbsp sweet chili sauce; 2 tbsp fresh lime juice; 1 tsp lime zest; 1 tbsp fish sauce (or soy sauce for vegan); 1 garlic clove, grated; ½ tsp fresh grated ginger

There’s something about Thai flavors that just wakes up your taste buds in the best way possible—bright, bold, and full of contrast. And this Simple Thai Mango Salad? It’s like a quick little vacation for your mouth. Sweet, tangy mango meets a punchy, zesty dressing that hits all the right notes—sweet, sour, salty, and a little spicy. Crunchy veggies, fragrant herbs, and a refreshing finish make this one of those go-to recipes you’ll find yourself craving again and again.

What’s even better is that it takes just 10 minutes to make. Seriously. There’s no cooking involved, which makes it ideal for hot days, busy weeknights, or when you just want something light and fresh without turning on the stove. I first had a version of this salad during a summer potluck with friends, and it was the star of the table. Since then, I’ve been making different variations, tweaking it to match whatever I have on hand. And every single time, it delivers.

This recipe is also incredibly flexible. Whether you’re serving it as a side dish, piling it onto grilled chicken, or tossing it into wraps or rice bowls, it just works. Plus, it’s naturally gluten-free, dairy-free, and can be made vegetarian or vegan in a snap. If you’ve never tried a Thai-style mango salad before, now’s your moment. Let’s dive into why this should be your next kitchen favorite.

Why You’ll Love This Recipe

There are so many reasons this mango salad is about to become a regular on your meal rotation. For starters, it’s unbelievably easy to pull together. You only need a cutting board, a knife, and a bowl—no fancy kitchen gear or advanced techniques required.

It’s also incredibly refreshing and flavorful. The juicy mango brings in natural sweetness, while the lime juice and zest add brightness and acidity. The chili sauce and garlic offer a bit of kick, and the fish sauce (or soy sauce) rounds everything out with a deep, umami richness. Then you’ve got the crunch from bell peppers, bean sprouts, and optional toasted nuts. Every bite is a balance of textures and flavors.

You’ll also love that this salad is super versatile. It works equally well as a light lunch, a side for grilled meats, or even as a topping on tacos or rice bowls. You can customize it with whatever herbs or add-ins you love most—think Thai basil, toasted coconut, or even a handful of crispy tofu cubes.

Lastly, this recipe is diet-friendly and inclusive. It’s naturally gluten-free and can easily be made vegan by swapping fish sauce with soy sauce. If you’re watching your calorie intake or aiming to eat more fresh produce, this salad checks all the boxes.

Health Benefits

Not only is this Thai Mango Salad packed with flavor, but it also brings a surprising number of health benefits to the table.

First, mangoes are rich in vitamins A and C, which are essential for immune function and skin health. They also provide fiber, which helps with digestion and keeps you feeling satisfied longer.

Bell peppers, another key ingredient, are loaded with antioxidants and vitamin C. They add color and crunch, along with nutrients that support eye health and reduce inflammation.

The herbs—like cilantro, mint, and Thai basil—don’t just offer fresh flavor; they’re also known for their detoxifying properties and digestive benefits.

If you include bean sprouts, you’ll be adding a light, low-calorie source of protein and fiber, along with vitamin K and folate.

The dressing ingredients also contribute to overall wellness. Lime juice provides vitamin C, while ginger and garlic are known for their anti-inflammatory and immune-boosting properties.

Finally, if you add a protein like chicken or tofu, you’ll round out the meal with essential amino acids that help keep your energy stable throughout the day.

Preparation Time, Servings, and Nutritional Information

Total Time: 10 minutes
Servings: 4
Calories per Serving: 180
Protein: 3g
Carbohydrates: 25g
Fat: 7g
Fiber: 4g
Sugar: 18g (mostly natural from mangoes)

Ingredients List

Here’s everything you’ll need to make this vibrant Thai mango salad:

For the Salad

2 ripe mangoes (preferably Ataulfo or Champagne), peeled and thinly sliced
1 red bell pepper, thinly sliced
2 green onions, finely sliced
1 cup fresh bean sprouts (or substitute with julienned cucumber or sliced water chestnuts)
¼ cup chopped fresh cilantro
Optional: 2 tablespoons chopped fresh mint or Thai basil
Optional: 2 tablespoons toasted peanuts, cashews, or shredded coconut

For the Dressing

3 tablespoons sweet chili sauce
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon fish sauce (or soy sauce for a vegetarian/vegan version)
1 small garlic clove, finely grated
½ teaspoon fresh grated ginger

Optional Add-ins

Diced cooked chicken, shrimp, or tofu for extra protein
Thinly sliced red chili or crushed red pepper flakes for extra heat

Step-By-Step Cooking Instructions

Making this salad is as easy as 1-2-3. Here’s how to pull it all together:

1. Prepare the mango and vegetables

Start by peeling and slicing your mangoes. You want thin slices or julienned strips so they mix easily with the rest of the ingredients.
Slice your red bell pepper and green onions. If you’re using bean sprouts, give them a quick rinse and pat them dry.
Chop the cilantro and any optional herbs you’re using. Toast the nuts or coconut in a dry skillet over medium heat for 2–3 minutes, just until fragrant.

2. Make the dressing

In a small bowl, whisk together the sweet chili sauce, lime juice, lime zest, fish sauce (or soy sauce), grated garlic, and ginger.
Taste and adjust. If you like it tangier, add more lime juice. For more heat, stir in a bit of crushed red pepper.

3. Assemble the salad

In a large mixing bowl, combine the sliced mango, bell pepper, green onions, bean sprouts, and herbs.
Pour the dressing over the top just before serving and gently toss to coat everything evenly.
Sprinkle with toasted nuts or coconut and any optional proteins.

Optional step: If you’re using this salad as a topping or stuffing for tacos or wraps, chop the ingredients a little finer so they’re easier to scoop.

How to Serve

This Thai Mango Salad shines in all sorts of settings. Here are some of our favorite ways to serve it:

As a side dish for grilled chicken, beef, or turkey burgers
Tucked into wraps or rice paper rolls with tofu or grilled shrimp
Over a bed of jasmine rice or vermicelli noodles for a quick lunch bowl
With crispy fish fillets or baked tofu
On top of tacos for a fresh and fruity contrast

You can even enjoy it solo as a refreshing light lunch or snack.

Pairing Suggestions

Looking to build a full meal around this salad? Here are a few pairing ideas to keep things balanced and satisfying:

Main Dishes

Grilled chicken skewers with a soy-ginger glaze
Lemongrass-marinated tofu or shrimp
Thai chicken patties or turkey lettuce wraps

Sides

Jasmine rice or coconut rice
Steamed edamame or vegetable spring rolls
Light soup, like miso or clear chicken broth with herbs

Beverages

Sparkling lime water or iced green tea
Coconut water with mint
A tropical smoothie with pineapple and banana

Storage, Freezing & Reheating Instructions

Storage
If you’re planning to make this salad ahead of time, store the salad components and dressing separately in airtight containers. The salad can be prepped up to 24 hours in advance and kept in the refrigerator. Just toss everything together when ready to serve.

Freezing
This recipe isn’t ideal for freezing since the mango and vegetables will lose their crisp texture once thawed.

Reheating
No reheating needed here—this salad is best served fresh and chilled. If you’ve added a cooked protein like chicken or shrimp, you can gently reheat that portion separately and then mix it back in.

Common Mistakes to Avoid

1. Using underripe or overripe mangoes
Mangoes should be sweet and slightly soft but not mushy. Underripe ones will be too sour and firm, while overripe ones can turn the salad mushy.

2. Adding dressing too early
If you toss everything together too far in advance, the salad can get soggy. Always add the dressing just before serving for the best texture.

3. Skipping the lime zest
It may seem small, but the zest adds a ton of aromatic citrus flavor. Don’t leave it out!

4. Overloading the salad with extras
It’s easy to get carried away with toppings. Keep it balanced so the mango still shines.

5. Not tasting the dressing
Always taste and tweak the dressing before tossing it with the salad. Lime juice, saltiness, and sweetness can vary depending on your ingredients.

Pro Tips

1. Use a julienne peeler or mandoline to get uniform, thin mango and bell pepper slices quickly.

2. Toast your nuts or coconut for a richer, more developed flavor. It makes a big difference.

3. Chill the mango ahead of time for an extra refreshing salad.

4. Mix the dressing in a jar with a tight lid and shake it for quick and even blending.

5. Serve in a chilled bowl to keep the salad crisp longer during summer gatherings.

Frequently Asked Questions (FAQs)

Can I use frozen mango?
Yes, thawed frozen mango works in a pinch. Just be sure to drain off any excess moisture before adding to the salad.

What can I use instead of bean sprouts?
Try julienned cucumber, shredded cabbage, or thinly sliced radish for similar crunch.

Is there a vegan alternative to fish sauce?
Absolutely. Use soy sauce or a vegan fish sauce substitute made from seaweed and mushrooms.

How long will leftovers last?
If undressed, the salad will keep well in the fridge for up to 24 hours. Once dressed, it’s best eaten immediately.

Can I make this spicy?
Yes! Add thinly sliced red chili, crushed red pepper flakes, or a splash of sriracha to the dressing.

What protein can I add?
Diced chicken, grilled shrimp, tofu, or edamame all work beautifully.

Can I use lemon instead of lime?
Lime is traditional and adds a brighter flavor, but lemon can work in a pinch.

What if I don’t like cilantro?
You can skip it or substitute with fresh parsley, mint, or Thai basil.

Do I need to peel the mango?
Yes, the peel is tough and bitter, so always remove it before slicing.

Is this recipe gluten-free?
Yes, just be sure to use a gluten-free soy sauce if substituting for the fish sauce.

Conclusion & Call to Action

This Simple Thai Mango Salad is the kind of recipe that brings joy to your table without the stress. It’s fast, fresh, and full of flavor, making it perfect for any day of the week. Whether you’re serving it alongside grilled meats, spooning it into tacos, or enjoying it as a light lunch, it’s guaranteed to bring a vibrant, tropical twist to your meals.

If you give this recipe a try, I’d love to hear how it turns out for you. Feel free to leave a comment with your thoughts or tag me on social media with a photo of your finished dish. Let’s keep sharing delicious, easy recipes that bring people together around the table.

Happy cooking!