Tangy green mango salad with chili and peanuts
Thai Mango Salad
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Thai Mango Salad
Tangy green mango salad with chili and peanuts
★4.4(17)
A vibrant Thai green mango salad with shredded mango, chili, peanuts, and a bold lime-fish sauce dressing.
15m
Prep Time
0m
Cook Time
15m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Thai mango salad is a flavor bomb — tangy shredded green mango tossed with a dressing that hits all the marks: salty from fish sauce, sour from lime, sweet from palm sugar, and spicy from fresh chili.
Crushed roasted peanuts and fresh herbs add crunch and freshness. This salad is electrifying in its intensity and pairs perfectly with grilled meats or sticky rice.
Ingredients
- 2 green (unripe) mangoes, julienned
- 1/3 cup roasted peanuts, crushed
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 Thai chili, thinly sliced
- 1 tbsp palm sugar or brown sugar
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Peel the green mangoes and julienne them into thin matchsticks using a knife or mandoline.
- 2
Whisk together fish sauce, lime juice, palm sugar, and sliced Thai chili until the sugar dissolves.
- 3
Toss the mango with the dressing in a bowl. Add shredded carrots and sliced shallots.
- 4
Fold in chopped cilantro and mint leaves.
- 5
Top with crushed peanuts and dried shrimp if desired. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve as a light main course or alongside grilled protein
Substitutions
Green mangoGranny Smith apple or green papaya
Both are tart and crunchy.
Fish sauceSoy sauce or tamari
Changes the flavor but keeps it savory.
Palm sugarBrown sugar or honey
Similar sweetness.
DepthPantry
Test Kitchen Pick
Fish Sauce
Helpful Pantry Staple
Why the fish sauce matters
This dish leans on fish sauce for a lot of its savory depth, so the bottle you use has more impact than most pantry upgrades.
This is one of the few ingredients here that noticeably changes the final dish.
- Builds the backbone of the sauce
- Useful well beyond this recipe
A better bottle makes a real difference here and pays off across Vietnamese and Thai cooking.
Shop fish sauce for this recipeTips & Storage
Pro Tips
Green mangoes should be firm and sour — do not use ripe, sweet mangoes.
A julienne peeler makes quick work of shredding the mango.
Adjust the chili to your heat tolerance — Thai chilies are quite hot.
Storage
Best served immediately. The mango softens quickly in the dressing.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Nutrition Facts
Per serving (1 cup) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein6g
Carbohydrates26g
Fat18g
Fiber3g
Sugar5g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What if I cannot find green mangoes?
- Use the firmest, most underripe mango you can find. Granny Smith apple is a distant substitute.
- Can I make it vegetarian?
- Yes. Replace fish sauce with soy sauce and skip the dried shrimp.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.