If you’re craving a burst of freshness and vibrant flavors, this Thai Mango Salad is just what you need. It’s a delightful mix of juicy mangoes, crunchy vegetables, and a zesty dressing that brings everything together beautifully. Perfect as a light lunch or a refreshing side dish, this salad is sure to become a favorite for its simplicity and taste.
Steps
- Begin by slicing the ripe mangos, red bell pepper, and red onion into thin strips. Thinly slice the jalapeño as well.
- In a large mixing bowl, combine the mango, bell pepper, onion, and jalapeño slices. Toss them together gently.
- Prepare the dressing by whisking fresh lime juice, avocado oil, tamari, honey, grated ginger, and sea salt in a small bowl until well mixed.
- Pour the prepared dressing over the mango salad mixture. Toss everything together to ensure the ingredients are well coated.
- Add the mixed fresh basil and mint leaves along with the chopped toasted peanuts to the salad. Toss again to combine.
- Adjust the seasoning to your preference, then garnish with reserved herbs and peanuts. Serve the salad immediately for the best flavor.
Ingredients
- 3 medium or 2 large ripe mangos, peeled and sliced into strips
- 1 red bell pepper, stemmed, seeded, and sliced into thin strips
- ¼ medium red onion, very thinly sliced
- 1 jalapeño pepper, thinly sliced
- 2 cups mixed fresh basil and mint leaves (reserve some for garnish)
- ½ cup chopped, toasted peanuts (reserve some for garnish)
- 2 tablespoons fresh lime juice
- 1 tablespoon avocado oil
- 1 tablespoon tamari (or soy sauce)
- ½ teaspoon honey (or agave nectar)
- ¼ teaspoon grated fresh ginger
- ¼ teaspoon sea salt
FAQ
- Can I prepare the mango salad in advance?
- Yes, you can prepare this mango salad ahead of time for events like potlucks or picnics. Just wait to add the fresh herbs and peanuts until just before serving to ensure they remain fresh and crunchy.
- What if I don’t like spicy food?
- If you’re sensitive to spice, you can omit the jalapeño entirely or adjust the heat by using only half a pepper. Removing the seeds and membranes can also help reduce the spiciness.
- Is there a substitute for peanuts in the recipe?
- Absolutely, if you prefer not to use peanuts or have an allergy, toasted cashews make a great alternative that will still provide a nice crunch to the salad.
- How can I tell if a mango is ripe?
- A ripe mango will feel slightly soft to the touch and emit a sweet fragrance. If your mangos are not ripe when purchased, leave them at room temperature for a few days until they soften.
- What oil can I use if I don’t have avocado oil?
- If you don’t have avocado oil, you can substitute it with another neutral oil like sunflower oil or grapeseed oil for similar results in the dressing.
Tips
- Choose Ripe Mangos: For the best flavor and texture, ensure your mangos are ripe. If ripe mangos are unavailable, buy unripe ones and let them ripen at room temperature until they become soft and fragrant.
- Customize the Spice Level: If you prefer a milder salad, either reduce the amount of jalapeño or remove its seeds and membranes. You can also omit the jalapeño entirely if you want no heat.
- Prepare in Advance: Make the salad ahead of time for events, but wait to add the fresh herbs and peanuts until just before serving to keep them fresh and crunchy.
- Enhance Presentation: Slice the mango into thin strips similar to the bell peppers and onions for a visually appealing presentation that also ensures even distribution of flavors.
Equipment
- Vegetable peeler – To gently remove the mango skin.
- Sharp chef’s knife – For cutting the mango and other ingredients into thin strips.
- Cutting board – For a stable surface to cut the ingredients.
- Mixing bowls – Both large and small, for tossing the salad and mixing the dressing.
- Whisk – To mix the salad dressing ingredients together.
