I am thrilled to share with you one of my all-time favorite Thai recipes – the Mango Salad.
Welcome to my Thai kitchen, epicures!
In today’s recipe, this delightful dish bursts with tropical flavors, combining the sweetness of green mango, the zing of chili sauce, and the crunch of peanuts.
It’s a refreshing green mango salad that will transport you to the sandy beaches of Thailand with every bite. It’s incredibly easy to make and requires just a few simple ingredients that are readily available.
Pair it with dishes like our Vegetable Green Curry or Thai Sticky Rice Dumplings for a complete Thai culinary experience.
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What is Thai Mango Salad?
History
Thai mango salad, or “Som Tum Mamuang,” has a rich culinary history in Thailand. It originated in the northeast, inspired by green mangoes and regional herbs.
Farmers enjoyed it as a revitalizing snack during mango season, and it became a popular street food and household favorite nationwide.
The mix of tart mangoes, spicy chili sauce, and roasted peanuts symbolizes Thai cuisine’s harmonic flavor balance.
Thai Mango Salad embodies the nation’s culinary heritage, showcasing fresh ingredients and bold tastes. It has evolved into a powerful emblem of Thailand’s love for creative spice and herb usage.
With time, this thai mango salad recipe transcended mere food, becoming an important symbol of culinary pride.
Its vibrant flavors and communal appeal unite people around Thailand’s gastronomic identity. This beloved dish embodies the essence of Thai cooking – a celebration of taste and togetherness.
The Magic of Green Mangoes
Green mangoes, with their crisp texture and tangy taste, are the star of this salad.
While ripe mangoes are sweet and juicy, green mangoes have a firm and slightly sour taste, making them a perfect choice for savory dishes.
They are rich in vitamin C and other nutrients, offering a boost of nutrition to your plate.
In this salad, green mangoes add a delightful crunch and a burst of tropical flavor that complements the other ingredients beautifully.
Easy and Quick to Prepare
The best part about our Mango Salad (Thai) is its ease of preparation.
With a prep time of just 15 minutes and no cooking required, it’s a quick and fuss-free recipe that’s perfect for busy weeknights or last-minute gatherings.
You can even make it ahead of time and store it in the refrigerator for a refreshing snack or side dish whenever you desire.
Tips and Variations
Flavor Adjustment:
- Choose green mango pieces that are slightly firm for the best flavor.
- Customize spiciness by increasing or reducing chili sauce.
- Try briefly grilling mango slices for a smoky flavor.
- Add thinly sliced Thai bird’s eye chilies for extra heat.
Ingredients Modification:
- Omit peanuts and use toasted sesame seeds or pumpkin seeds for a nut-free option.
- Sprinkle shredded coconut for a creamy texture.
Serving and Pairings:
- Serve as a light appetizer or pair with grilled chicken or fish.
- Try other vegetables like cucumber, green beans, or cherry tomatoes.
- Enjoy as a substantial main dish by adding cooked chicken or tofu.
Preparation:
- Prepare the dressing in advance and toss it just before serving.
- Double the recipe to enjoy delicious leftovers with enhanced flavors.
- The salad is at its best within 1-2 days of preparation. After that, the texture of the mango may change slightly.
Storage:
- If you have any leftover Mango Salad, store it in an airtight container in the refrigerator. This will help retain its freshness and flavors.
- While Mango Salad can be refrigerated, it is best enjoyed fresh when the mangoes are at their peak of flavor and texture.
- Due to the high water content of the mangoes, freezing is not recommended as it can alter the salad’s texture and taste.
- If the salad becomes slightly dry in the refrigerator, refresh it by adding a splash of lime juice or a drizzle of dressing before serving.
Ingredients
- black rice vinegar
- brown sugar
- salt
- chili sauce
- green mangoes
- dry roasted peanuts
- carrots
- red onion
- red bell pepper
- lime
Instructions
Firstly, in a bowl, combine black rice vinegar, brown sugar, salt, and chili sauce.
Mix the ingredients well until the sugar dissolves completely. Then, set the dressing aside.
Next, prepare the fresh ingredients. Then cut green mangoes into thin slices after deseeding them.
Also, thinly slice the carrots, dice the red bell pepper finely, and slice the red onion:
Now then, in a large mixing bowl, place the mango slices, red onions, carrots, and diced bell peppers.
Pour the dressing over the vegetables, ensuring that they are evenly coated.
Toss then the ingredients together, allowing the flavors to meld:
Finally, add the chopped dry roasted peanuts to the salad and mix everything well.
For serving, you can then transfer the thai green mango salad to a beautiful bowl or plate.
Finally, garnish it with lime wedges for an extra burst of tanginess:
Enjoy the refreshing Thai Mango Salad immediately, savoring the delightful blend of flavors!
Our Mango Salad (Thai) is a delightful celebration of tropical flavors that is sure to be a hit with friends and family.
Whether you’re a mango enthusiast or a food adventurer seeking new taste experiences, this salad will captivate your senses and leave you wanting more.
So, don’t keep this culinary gem to yourself; share the recipe with your loved ones and spread the joy of Thai-inspired flavors!
Happy cooking and bon appétit! ทานให้อร่อยนะคะ
Frequently Asked Questions
A ripe mango will yield to gentle pressure and have a fruity aroma at the stem end. The skin should also have a vibrant color, indicating ripeness.
Eating green mangoes boosts digestion, improves skin health, and provides a good source of vitamin C.
Yes, this salad is gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Thai Mango Salad
Ingredients
- 3 tablespoon black rice vinegar
- 2 tablespoon brown sugar
- ½ teaspoon salt
- 2 teaspoon chili sauce
- 3 pieces green mangoes deseeded & cut into thin slices
- 2 tablespoon dry roasted peanuts chopped
- 1 cup carrots thinly sliced
- ½ cup red onion sliced
- ½ cup red bell pepper deseeded & finely diced
- ½ piece lime cut into wedges
Instructions
- Combine black rice vinegar, brown sugar, salt, and chili sauce in a bowl. Mix well until the sugar has been dissolved; set aside.
- In a large mixing bowl, place mango slices, red onions, carrots, and diced bell peppers.
- Pour the dressing over the vegetables and toss in together.
- Add the chopped peanuts and mix well.
- Transfer to a serving bowl or plate and add lime wedges.
- Serve immediately.
Notes
- You can add chopped chilies if you want more heat to the salad.
- Greens such as chopped lettuce or shredded cabbage can be a perfect addition to the salad.
