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Vibrant Thai Mango Salad with fresh veggies and herbs for a healthy spring lunch.

Thai Mango Salad

A vibrant and refreshing salad bursting with tropical flavors from ripe mangoes, crunchy vegetables, and a zesty dressing, perfect for hot summer days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 ripe mangoes, diced Choose perfectly ripe mangoes for the sweetest flavor.
  • 1 bell pepper, thinly sliced Use red or yellow for added color.
  • 1 cucumber, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup peanuts, chopped Lightly toast for extra crunch.
Dressing
  • 2 tablespoons lime juice Can substitute with lemon juice.
  • 1 tablespoon honey Substitute with agave or maple syrup for vegan option.
  • 1 teaspoon chili flakes Adjust to taste for spice level.
  • Salt to taste

Method
 

Preparation
  1. In a large bowl, combine the diced mangoes, bell pepper, cucumber, cilantro, and peanuts.
  2. In a small bowl, whisk together the lime juice, honey, chili flakes, and salt until well combined.
  3. Pour the dressing over the salad mixture.
  4. Toss gently to incorporate all the ingredients without bruising the fruit.
  5. Serve immediately for a refreshingly tasty experience.

Notes

To keep your Thai Mango Salad fresh, store any leftovers in an airtight container in the refrigerator. Best eaten the same day due to the freshness of the ingredients.