Sweet And Tangy Green Thai Mango Salad Recipe Little Spice Jar

I can’t tell you how many times I’ve thought about this Thai Mango Salad since 2017. Yes, I remember the year I had this salad for the very first time, because it was indeed that monumental. In fact, I remember where I had it too. It was on Maui and the Thai restaurant served it with crispy fish. Hands down, it was one of my favorite things from that trip, second only to the garlic noodles. So what is a Thai mango salad? It’s the most delicious unripe mango salad made with minimal ingredients that provide an explosion of flavors in your mouth. Think how many flavors you’ll experience with thinly sliced mangoes tossed with fish sauce, brown sugar, lime juice, speckled with Thai chilies, and of course, the tiniest hint of garlic. There are lots of takes on this salad and people add different vegetables to give the salad a bit of color. My favorite rendition contained shredded carrots, red onions, and cilantro, so I typically stick with that. However, you could certainly added a thinly sliced red bell pepper for more color, flavor and crunch or even some thinly sliced cucumbers. Serve it up with crispy fried fish, cooked shrimp, or chicken!

Ingredients for Thai green mango salad:

Large unripe mango: Start with unripe mangoes. Unripe mangoes are undoubtedly easier to peel using my favorite y-peeler to make thin strips. This particular peeler juliennes the vegetables which is perfect for this dish!Red Onion: I usually thinly slice my red onions on a mandolin for this recipe. You can also thinly slice them by hand if you’d like.Carrot: You’ll also want to use the same vegetable peeler for the carrots. A bag of matchstick carrots would also work here, but I find that I like this recipe best when all the ingredients are the same size. So typically I prefer sticking to a julienne that’s the same size as the mangoes!Chopped Cilantro: fresh herbs add earthiness to the salad and helps brightens up all the other flavors. You could also add a few sprigs of Thai Basil if you’d like, I typically don’t.Thai chilies: Add a hint of much needed heat to this salad. If you don’t have Thai red chilies on hand, you can also use red pepper flakes instead. Garlic: You’ll need just one clove for garlic for the dressing. I grate the garlic on a grater and add it right into the dressing.Brown Sugar: Adds sweetness to the salad dressing. Unripe mangoes aren’t sweet like ripe mangoes so that hint of sugar helps balance the spicy, tart, and salty elements in this salad.Lime Juice: Adds a tart taste to the dressing. It works perfectly with the sweet, salty, and spicy elements in the dish.Fish Sauce: Fish sauce adds a rich umami flavor to the dressing. It’s also our sodium source for the salad so you don’t need any kosher salt for this.