Name: Sweet & Spicy Thai Mango Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 large ripe mango (firm but sweet), julienned or thinly sliced; 1 red bell pepper, thinly sliced; 1 carrot, shredded or julienned; 1 cucumber, julienned or thinly sliced; 1/4 red onion or shallots, thinly sliced; 1/4 cup fresh cilantro or mint, chopped; 1/4 cup roasted peanuts or cashews, chopped; Fresh red chili or chili flakes (optional, for heat); Dressing:; 3 tbsp fresh lime juice; 2 tbsp fish sauce (or soy sauce/tamari for vegan); 1 tbsp maple syrup or palm sugar; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1/2 tsp chili flakes or fresh chili (optional); 1 tsp sesame oil (optional)

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This sweet & spicy Thai mango salad is a vibrant, refreshing dish that delivers bold flavors in every bite. With ripe mango, crisp vegetables, fresh herbs, and a tangy chili-lime dressing, it’s the perfect balance of sweet, spicy, and sour. I love serving it as a light lunch, a colorful side, or a bright starter for Thai-inspired meals.

Why You’ll Love This Recipe

I love this salad because it’s fresh, crunchy, and full of flavor without being heavy. The juicy mango brings natural sweetness, while the spicy dressing adds a bold kick that wakes everything up. It’s easy to throw together with just a few ingredients, and it’s naturally gluten-free and dairy-free. I always get compliments when I serve this—it’s just one of those dishes that tastes as good as it looks. Sweet & Spicy Thai Mango Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe mango (firm, but sweet), julienned or thinly sliced
Red bell pepper, thinly sliced
Carrot, shredded or julienned
Cucumber, julienned or thinly sliced
Red onion or shallots, thinly sliced
Fresh cilantro or mint, chopped
Roasted peanuts or cashews, chopped
Fresh red chili or chili flakes (optional, for heat)

For the dressing:

Lime juice
Fish sauce or soy sauce (for vegan version)
Maple syrup or palm sugar
Garlic, minced
Fresh ginger, grated
Chili flakes or fresh chili (optional)
Sesame oil (optional)

Directions

I start by prepping all the vegetables and mango—cutting them into thin, matchstick-sized pieces for the best texture.
I place the mango, bell pepper, carrot, cucumber, onion, and herbs in a large bowl.
In a small jar or bowl, I whisk together lime juice, fish sauce or soy sauce, maple syrup, garlic, ginger, and chili (if using).
I pour the dressing over the salad and toss gently to combine everything.
Just before serving, I sprinkle chopped peanuts or cashews over the top for crunch.
I serve the salad chilled or at room temperature for the freshest flavor.

Servings and timing

This recipe makes about 4 servings as a side.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

Sometimes I use green (unripe) mango for a more tart, traditional Thai-style salad. I’ve also added shredded cabbage or lettuce for extra crunch. When I want to turn it into a meal, I top it with grilled shrimp, tofu, or shredded chicken. For more depth, I’ve drizzled in a bit of tamarind paste or used Thai basil instead of cilantro.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The salad is best enjoyed fresh, but it holds up well thanks to the firm textures. I keep the peanuts and fresh herbs separate until serving to maintain their crunch and brightness. I don’t reheat this salad—it’s meant to be enjoyed cold or at room temperature. Sweet & Spicy Thai Mango Salad

FAQs

What kind of mango should I use?

I use ripe but firm mangoes—Ataulfo or Kent varieties work great. They should be sweet but not too soft so they hold their shape when sliced.

Is this salad very spicy?

It depends on how much chili I use. I usually start with a little and adjust to taste. It’s easy to control the heat.

Can I make this salad vegan?

Yes, I just use soy sauce or tamari in place of fish sauce, and it’s completely vegan-friendly.

Can I make this salad ahead of time?

Yes, I prep the veggies and dressing ahead, then combine them just before serving. I wait to add the nuts and herbs until the end for the best texture.

What can I serve this with?

I serve it with grilled meats, rice dishes, noodles, or Thai curries. It also makes a great light lunch on its own or with protein added on top.

Conclusion

Sweet & spicy Thai mango salad is a go-to dish when I want something light, refreshing, and packed with flavor. It’s quick to prepare, endlessly customizable, and never fails to impress. Whether I’m making it for a summer dinner or serving it as a side to a spicy main, it always brings a burst of brightness to the table.