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To make Thai mango salad, gather these fresh ingredients: - 2 ripe mangoes, peeled and cut into thin strips (julienned) - 1 cup freshly shredded carrots - 1 red bell pepper, cut into thin slices - 1 cucumber, julienned to match the mango - 1/4 cup fresh cilantro, finely chopped - 1/4 cup roasted peanuts, roughly crushed These colorful ingredients bring life to your salad. The mangoes will add sweetness, while the veggies give it a nice crunch. Now, for the condiments and dressings, you will need: - 2 tablespoons sesame oil - 2 tablespoons fresh lime juice - 1 tablespoon fish sauce (or soy sauce for a vegetarian version) - 1 tablespoon honey or agave syrup - Salt and freshly ground pepper to taste These ingredients create a zesty and savory dressing. The lime juice brightens the flavors, while the fish sauce adds depth. If you like a bit of heat, consider these optional ingredients: - 1 red chili, finely chopped Adding chili will give your salad an extra kick. Adjust the amount based on your spice preference. Enjoy crafting your vibrant Thai mango salad with these fresh, flavorful ingredients! For the complete instructions, check out the Full Recipe. Start by peeling two ripe mangoes. Cut them into thin strips, or julienne them. Next, shred one cup of fresh carrots. Slice one red bell pepper into thin pieces. Finally, julienne one cucumber to match the mango strips. Place all these colorful veggies into a large bowl. In a small bowl, mix two tablespoons of sesame oil with two tablespoons of fresh lime juice. Add one tablespoon of fish sauce. If you prefer a vegetarian version, use soy sauce. Then, stir in one tablespoon of honey or agave syrup. If you like spice, chop one red chili and add it. Whisk until the dressing is smooth and well-mixed. Drizzle the dressing over your salad mixture. Gently toss everything together, so each piece gets coated. Taste the salad and sprinkle with salt and freshly ground pepper. Let it sit for about 10 minutes. This helps all the flavors blend. Just before serving, fold in a quarter cup of chopped cilantro and a quarter cup of crushed roasted peanuts. Toss lightly one last time for a perfect finish. For the full recipe, feel free to check the detailed instructions. To make the best Thai mango salad, you need ripe mangoes. Look for mangoes that yield slightly to pressure. A ripe mango has a sweet scent. Avoid any with dark spots or wrinkles. For the best taste, use Haden or Tommy Atkins mangoes. They are bright, sweet, and juicy. You can add your favorite ingredients to suit your taste. Try adding sliced red onion for a bit of crunch. You can also include avocado for creaminess. Want more spice? Add extra chopped red chili. If you prefer a sweeter flavor, increase the honey. Feel free to mix in other veggies like cabbage or radishes too. Serve your Thai mango salad in a large bowl or on individual plates. This salad looks great with vibrant colors. For a fun twist, use glass bowls to show off the layers. Garnish with additional cilantro and crushed peanuts for extra flair. Pair it with grilled meats or seafood for a complete meal. You can also enjoy it with rice for a filling option. Check out the Full Recipe for more details! {{image_4}} You can easily make this salad vegetarian or vegan. Just swap the fish sauce for soy sauce. This keeps the flavor strong without any animal products. You can also replace honey with agave syrup for sweetness. These changes make the dish suitable for everyone. Want to make the salad heartier? Adding protein is a great idea. Grilled shrimp or chicken works well and brings extra flavor. For a plant-based option, try chickpeas or tofu. Just toss them in with the other ingredients. This adds texture and makes the salad a full meal. You can switch out ingredients based on what’s in season. In summer, try adding juicy tomatoes or corn. In fall, consider diced apples or pears for a sweet twist. These swaps keep the salad fresh and exciting throughout the year. Each season brings new flavors to explore. For the full recipe, check out the details above. After enjoying your Thai mango salad, store leftovers in an airtight container. This keeps it fresh and tasty. Place it in the fridge right away. It stays good for about two days. If you notice the mango getting too soft, eat it sooner. To keep your salad fresh, avoid adding the dressing until you are ready to eat. The dressing can make the salad soggy. Store the dressing separately in a small jar. When you're ready to serve, pour the dressing over the salad and toss. This keeps all the ingredients crisp and vibrant. I don't recommend freezing Thai mango salad. Freezing changes the texture of the mango and cucumber. They can become mushy and lose their fresh crunch. If you have extra ingredients, consider freezing the mango or other veggies separately. You can use them in smoothies or other dishes later. For the best taste, enjoy your salad fresh! The best mango for salad is the Ataulfo mango. It is small, sweet, and creamy. This mango has a thin skin and is easy to peel. You could also use Haden or Tommy Atkins mangoes. They are larger and have a firmer texture. Choose ripe mangoes that give slightly when pressed. Ripe mangoes add a nice sweetness to your salad. Yes, you can make Thai mango salad ahead of time. However, it is best to prepare the salad without the dressing first. Keep the salad in the fridge for up to four hours. When ready to serve, mix in the dressing. This keeps the mango and veggies fresh and crunchy. If you add the dressing too early, the salad may get soggy. Thai mango salad is full of vitamins and nutrients. Mangoes are high in vitamin C, which boosts your immune system. Carrots provide beta-carotene for good vision. Peppers add antioxidants that help fight disease. This salad is low in calories but high in fiber. Eating it can help with digestion. It is also refreshing and hydrating, making it a great summer dish. For a detailed recipe, check the Full Recipe. In this article, we explored how to create a delicious Thai mango salad. We covered fresh ingredients, condiments, and optional spices. You learned step-by-step how to prepare vegetables, make dressings, and combine flavors. We shared tips on choosing the best mango and customizing your dish. You also discovered various adaptations, storage methods, and answers to common questions. Thai mango salad is fun, healthy, and easy. Enjoy your cooking!

35. Thai Mango Salad

Experience a burst of flavors with this Thai Mango Salad Fiesta! This vibrant and refreshing salad combines ripe mango, crunchy carrots, colorful bell pepper, and a zesty dressing that everyone will love. Perfect as a side dish or a light meal, it's a quick 25-minute recipe that elevates any dining experience. Click through to explore the full recipe and impress your family and friends with this deliciously healthy dish!
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Ingredients
  

2 ripe mangoes, peeled and cut into thin strips (julienned)

1 cup freshly shredded carrots

1 red bell pepper, cut into thin slices

1 cucumber, julienned to match the mango

1/4 cup fresh cilantro, finely chopped

1/4 cup roasted peanuts, roughly crushed

2 tablespoons sesame oil

2 tablespoons fresh lime juice

1 tablespoon fish sauce (substitute with soy sauce for a vegetarian version)

1 tablespoon honey or agave syrup

1 red chili, finely chopped (optional, for added spice)

Salt and freshly ground pepper to taste

Instructions
 

In a large mixing bowl, combine the julienned mangoes, shredded carrots, sliced red bell pepper, and julienned cucumber. Use your hands or tongs to gently toss the mixture, ensuring all the vegetables are evenly distributed.

    In a separate small bowl, whisk together the sesame oil, lime juice, fish sauce (or soy sauce), honey (or agave syrup), and the finely chopped red chili if using. Stir until the dressing is well combined and emulsified.

      Drizzle the dressing over the salad mixture, tossing gently to ensure every piece of fruit and vegetable is well-coated in the zesty sauce.

        Taste the salad and season with salt and freshly ground pepper, adjusting the seasoning to your preference.

          Let the salad rest for about 10 minutes; this allows the flavors to develop and meld together beautifully.

            Just before serving, fold in the chopped cilantro and crushed roasted peanuts to add a burst of flavor and delightful crunch. Toss the salad lightly one last time.

              Prep Time: 15 mins | Total Time: 25 mins | Servings: 4

                - Presentation Tips: For an appealing display, serve the salad in a large, vibrant bowl. Garnish with extra cilantro leaves and a sprinkle of crushed peanuts on top to create an enticing visual. For a sophisticated touch, consider plating the salad in individual glass bowls or on crisp lettuce leaves for a refreshing and elegant presentation.