⭐️ Why You Should Try This Recipe

It's incredibly refreshing. Green mango is less sweet than a ripe mango, with a subtle sourness, making it perfect for salads.

It's healthy. This salad contains no oil or mayo! The dressing is prepared from soy sauce (or fish sauce), lime juice, and chili sauce.

It takes less than 20 minutes to prepare. Shred the mango and vegetables, toss to coat with the dressing, and serve! It's as easy as that!

🥕 Ingredient Notes

This quick and refreshing mango salad requires just a handful of ingredients. Here is what you will need:

Green mango - Essential to this recipe, you absolutely need to use unripe mango. Even though it might appear yellow/orange on the inside, the mango should be firm and crispy, unlike ripe mangoes.

Carrot

Cucumber - Preferably Persian cucumbers, for a crisp and refreshing texture.

Soy sauce - To make it easier, I went with regular soy sauce. If you have access to vegan fish sauce, use it, the salad will taste even better!

Sugar - You can use granulated sugar, coconut sugar, or maple syrup. The sugar helps balance the saltiness and subtle tartness of the mango.

Chili sauce - Optional. It brings some heat! Want to learn how to make your own? Check out this homemade sweet chili sauce recipe.

Lime juice - For freshness and a citrusy flavor. I recommend using fresh lime juice for the best flavor.

Peanuts - Preferably roasted peanuts. You can use roasted cashews as well.

Fried shallots - Or fried onions, for crispiness.

Cilantro - If you can get your hands on Vietnamese cilantro and Thai basil, it will taste even better.

🥣 How to Make Thai Mango Salad

Shred the mango, carrot, and cucumber. Begin by peeling the mango and carrot and shredding them into long strips. You can use a vegetable grater (I personally used this multifunction peeler grater) or a food processor fitted with the grating blade. Slice the cucumber into thin strips.

Prepare the dressing. Mix the soy sauce, sugar, sweet chili sauce, and lime juice in a small bowl.

Toss to coat. Toss the mango and vegetables with the sauce.

Garnish. Add the Vietnamese cilantro, roasted peanuts, and fried shallots, and serve!

📔 Tips

Do not substitute ripe mango for green mango. It simply won't work, and you will not be able to grate it. On top of that, the salad would be too sweet.

Tweak it to your liking. Add sautéed mushrooms, tofu, vegan chicken, or vegan sausage for a heartier salad!

Taste and adjust seasonings. Depending on the size of your mango and the brand of soy sauce/fish sauce used, you might have to adjust the saltiness to taste. Start with 2 tablespoons and add more if needed.

💬 FAQ

What does green mango taste like? Green mango is less sweet than ripe mango and has a subtle sourness.

Is it safe to eat unripe green mango? Totally! Some research even says that green mango has more health benefits compared to ripened ones.

How long does this mango salad keep? This salad is best served immediately but will keep for up to 2 days in the refrigerator.

Is this recipe authentic? This recipe is adapted from Thai and Vietnamese recipes, so it is mostly authentic, although this version has been made vegan. It tastes the same as the salads I tried there.

📖 Recipe