Description
A refreshingly easy recipe for a vibrant Thai mango salad that combines ripe mango with crunchy vegetables and a zesty dressing.
Ingredients
Scale
- 1 large ripe mango, peeled and sliced into thin strips (or 2 smaller ones)
- 1 green onion, finely chopped
- 1/4 cup sweet bell red pepper, chopped (1/4 of a red bell pepper)
- 1 cup fresh bean sprouts
- Salt and pepper, to taste
- 2 tablespoons chopped fresh cilantro (or parsley)
- 2 tablespoons bottled sweet chili sauce
- 1/2 lime (lime juice plus zest)
- 1/2 teaspoon grated fresh ginger (or 1/8 tsp ground powder ginger)
- 1/2 teaspoon minced garlic (1 small clove)
- 1/2 teaspoon – 1 tsp fish sauce (or light soy sauce)
Instructions
- MAKE DRESSING: Mix together all dressing ingredients in a small bowl.
- MAKE THAI MANGO SALAD: Put mango, bean sprouts, red bell pepper, cilantro, and green onion in a serving bowl.
- Just before serving, add dressing and toss gently to combine.
- Add salt and pepper to taste. If mangos are on the tarter side, you may want to add a splash of maple syrup, honey, brown sugar, or sweet chili sauce.
- Serve.
Notes
- Note 1: Ripe mangoes are best for this recipe; choose one that yields slightly to pressure.
- Note 2: Fresh bean sprouts add a nice crunch to the salad.
- Note 3: Sweet chili sauce is essential for the authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 125
- Sugar: 10g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg