Authentic Thai Mango Salad Recipe

Ingredients

• 12 g (1 tbsp)palm sugar, chopped before measuring
• 15 ml (1 tbsp)fish sauce
• 15 ml (1 tbsp)fresh lime juice (optional; see notes)
• 10 ml (2 tsp)dried chilli flakes, adjusted to taste
• 200 g (7 oz or 1 cup)green mango, shredded
• 80 ml (⅓ cup)shallots, thinly sliced
• 30 ml (2 tbsp)roasted peanuts
• 30 ml (2 tbsp)dried mini shrimp (optional)
• 43 g (1.5 oz)crispy fish skin (optional; see notes)

Instructions

1. 1

   Mix the dressing

   In a large mixing bowl, combine the palm sugar, dried chilli flakes, lime juice and fish sauce. Stir until the sugar has completely dissolved.

2. 2

   Toss and serve

   Add the shredded green mango, roasted peanuts and shallots. If using them, add the dried shrimp and crispy fish skin too. Toss gently until everything is evenly coated, then serve immediately.

What is Thai mango salad?

Thai mango salad is a lively combination of tart green mango, chilli and a savoury, sweet dressing. This version keeps the ingredient list short and adds peanuts for crunch, with dried shrimp and crispy fish skin as optional savoury toppings.

The balance of sweet, salty, sour and hot flavours is what makes the salad work. Firm, underripe mango gives it a crisp bite and a tang that stands up to the dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 166 calories, 5g protein, 28g carbs, 6g fat.

The mango supplies most of the carbohydrates, while peanuts contribute fat and some protein; the fish sauce, peanuts and optional seafood also affect the overall balance. Serve a portion alongside rice and a vegetable or another protein-rich dish to make a more rounded plate.

Choosing the mango

Green mango: Choose a firm, underripe fruit rather than a soft, sweet one. Shred it into thin strands so the dressing coats it evenly.

Getting the dressing right

Palm sugar: Chop it before measuring, as directed, to help it dissolve quickly. Stir the dressing until no solid pieces remain before adding the other ingredients.

Lime juice: It is optional, so taste the dressing and decide whether you want its extra sourness alongside the mango. Adjust the chilli to suit your preference.

Keeping the crunch

Gentle tossing: Fold the ingredients together just until coated, rather than crushing the mango or peanuts. Adding the crispy fish skin only when you are ready to serve helps preserve its texture.

Optional savoury additions

Dried shrimp: These bring a concentrated savoury note; leave them out for a simpler salad. Crispy fish skin adds a separate crunchy topping and is also optional.

Serving the salad

Serve it straight after tossing, while the mango and toppings are at their crispest. It works as a side alongside rice and a mild grilled or roasted dish, or as a sharp counterpoint to richer food.

Recipe notes & tips

• Use a firm green mango so the shredded pieces stay crisp.
• Chop the palm sugar finely to help it dissolve into the dressing.
• Taste the dressing before adding the mango and adjust the chilli to your liking.
• Slice the shallots thinly so they distribute evenly through the salad.
• Toss gently to keep the mango strands and peanuts intact.
• Serve immediately for the best contrast of crisp textures.

Variations

• More lime: Add the optional lime juice for a sharper dressing.
• Milder chilli: Reduce the chilli flakes to make the salad less hot.
• Without shrimp: Omit the dried mini shrimp for a simpler version.
• Without fish skin: Leave out the crispy fish skin and serve the salad as written.
• Extra crunch: Add the peanuts just before serving to keep them crisp.

Common mistakes to avoid

• Using ripe mango: It can turn soft and sweet; choose firm green mango instead.
• Undissolved sugar: It leaves sweet pockets in the salad; stir the dressing until smooth before adding the mango.
• Too much chilli: It can overwhelm the other flavours; start with less and adjust to taste.
• Rough tossing: It can break up the mango and toppings; fold gently until coated.
• Making it too early: The textures soften as it sits; toss the salad just before serving.

How to store

This salad is best eaten immediately, as the mango and crunchy toppings soften once dressed. If needed, refrigerate leftovers in a sealed container and eat within a day; expect a softer texture.

Frequently asked questions