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Sweet and Tangy Green Thai Mango Salad Recipe

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4.2 from 2 reviews

This Sweet and Tangy Green Thai Mango Salad is a refreshing and vibrant dish combining the crispness of unripe green mangoes with a perfectly balanced dressing of fish sauce, lime juice, brown sugar, garlic, and Thai chilies. Enhanced with shredded carrot, thinly sliced red onion, and fresh cilantro, this salad offers a delightful blend of sweet, sour, salty, and spicy flavors that make it a perfect appetizer or side dish in Thai cuisine.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Dressing

  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2-3 tablespoons brown sugar
  • 1 garlic clove, grated
  • 1-4 Thai chilies, finely chopped (adjust to taste)

Salad

  • 1 small red onion, thinly sliced
  • 1 carrot, shredded
  • 2 unripe green mangoes, julienned
  • 4 tablespoons chopped cilantro

Instructions

  1. Slice: Carefully slice the red onions and carrots. Using a mandolin for the onions and a 'Y' peeler for the carrots and mangoes ensures uniform shreds, which allows the flavors to blend beautifully in every bite.
  2. Prepare the Sauce: In a medium bowl, mix together the fish sauce, lime juice, 2 tablespoons of brown sugar, grated garlic, and chopped Thai chilies. Stir until the sugar has completely dissolved and the flavors meld.
  3. Add Salad Ingredients: Add the thinly sliced red onions, shredded carrot, julienned green mangoes, and chopped cilantro to the bowl containing the dressing.
  4. Toss: Gently toss all the ingredients together until they are evenly coated with the sauce. Taste the salad and adjust seasoning with additional fish sauce, lime juice, or brown sugar as needed to reach your preferred balance of sweet, salty, and tangy.

Notes

  • Adjust the number of Thai chilies according to your heat preference, starting with less if you are sensitive to spice.
  • If you prefer a milder salad, reduce the amount of fish sauce or substitute with soy sauce for a less intense flavor.
  • The use of unripe green mangoes is essential for the tangy and crisp texture; ripe mangoes will alter the dish’s balance.
  • Using a mandolin or peeler not only makes slicing quicker but also ensures consistent texture and presentation.
  • The salad is best served fresh to maintain the vibrant flavors and crisp textures.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Thai

Find it online: https://avascooking.com/sweet-and-tangy-green-thai-mango-salad-recipe/