Green Thai Mango Salad (Sweet & Tangy)
This fresh and vibrant Thai mango salad combines sharp green mango with a zingy dressing of fish sauce, lime, brown sugar, garlic, and Thai chilies, delivering a perfect balance of sweet, sour, and spicy in every crunchy bite.
Ingredients
Main ingredients
- 2 tablespoons fish sauce brings that deep, salty punch
- 2 tablespoons lime juice adds zing and tang that wakes your taste buds
- 2-3 tablespoons brown sugar to balance sweet and sour just right - you can tweak it
- 1 clove garlic grated for that subtle bite that sneaks in
- 1-4 Thai chilies depending on your heat tolerance - start small if unsure
- 1 small red onion thinly sliced to add crunch and color
- 1 carrot shredded for sweetness and texture contrast
- 2 unripe green mangoes julienned, the star of the show all tart and crisp
- 4 tablespoons cilantro chopped to finish things fresh and herby
Instructions
Instructions
- In a small bowl, mix fish sauce, lime juice, brown sugar, grated garlic, and Thai chilies. Stir until sugar dissolves - you don’t wanna feel any grit.
- Grab a large bowl and toss in your thinly sliced red onion, shredded carrot, and those crisp green mango sticks. You’re building layers of flavor here.
- Pour that tangy dressing over the veggies and mangoes. Give everything a good toss so it’s all happily coated.
- Sprinkle chopped cilantro all over and toss one more time. You’ll see the salad brightens up right away.
- Serve immediately. You remember that fresh tang and zing you smelled? Wait till you taste it.
Notes
For optional protein, serve with grilled chicken or shrimp on the side. Store leftovers in an airtight container in the fridge for up to 2 days. Avoid freezing to maintain fresh texture.