Description
Thai Mango Salad is a vibrant and refreshing dish that encapsulates the essence of summer in every bite. This delightful salad features juicy ripe mangoes combined with crunchy vegetables, all drizzled with a zesty lime dressing. Perfect for picnics, barbecues, or as a light lunch, this easy-to-make recipe is sure to impress your guests while providing a burst of tropical flavors.
Ingredients
Scale
- 2 ripe mangoes (peeled and sliced)
- 1 cucumber (diced)
- 1 red bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 1–2 chili peppers (sliced, adjust to preference)
- 3 tbsp freshly squeezed lime juice
- 1 tbsp fish sauce
- 1 tbsp brown sugar
Instructions
- Wash all vegetables and fruits thoroughly.
- Peel the mangoes and slice them into thin strips.
- Dice the cucumber and red bell pepper into bite-sized pieces.
- In a large bowl, combine sliced mango, diced cucumber, bell pepper, chopped cilantro, and chili peppers.
- In a small bowl, whisk together lime juice, fish sauce, and brown sugar until well combined.
- Pour the dressing over the salad mixture and toss gently until evenly coated.
- Serve immediately on plates or a serving platter.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 22g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added protein, consider incorporating grilled shrimp or chicken. - Substitute mango with pineapple for a different twist. - Store leftovers in an airtight container in the fridge for up to two days; do not reheat.