Fresh, vibrant, and packed with the bold flavors of Southeast Asia, this Tangy Thai Mango Salad with Cilantro and Shallots is one of those dishes that makes you feel like summer never left your plate. Crisp, tangy green mango shreds are tossed with zesty lime juice, fiery chili, aromatic cilantro, and punchy shallots—creating a salad that's light but unforgettable. It’s a dish that’s not only full of texture and flavor but also incredibly versatile, earning its spot among truly delicious salads. Whether you’re looking for something to brighten up your grilled meats or a stand-alone light lunch, this authentic Thai mango salad recipe has you covered.
Tangy Thai Green Mango Salad with Cilantro and Shallots
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, Side Dish
Cuisine South Asian, Thai
Cutting board and sharp knife To handle the precision slicing of mangoes and shallots.
Vegetable peeler or julienne peeler Essential for getting those thin mango shreds.
Mixing bowls (2) One for the salad and one for whisking the dressing.
Mortar and pestle or small food processor To crush peanuts and blend dressing, though optional.
Tongs or salad forks To toss everything evenly without bruising the herbs.
For the Salad
- 2 medium green unripe mangoes, peeled and julienned
- 1 small red chili or Thai bird’s eye chili finely sliced (adjust to taste)
- 1/4 cup shallots thinly sliced
- 1/4 cup fresh cilantro leaves roughly chopped
- 2 tablespoons roasted peanuts crushed
- 1/4 cup shredded carrot optional, for added color and crunch
- 1 tablespoon toasted sesame seeds optional
For the Dressing
- 3 tablespoons fresh lime juice about 2 limes
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar or light brown sugar
- 1 teaspoon rice vinegar optional, for added tang
- 1/2 teaspoon chili flakes optional for more heat
- 1 tablespoon water to balance flavors if needed
Optional add-ins for variation: sliced cucumber, bean sprouts, shredded green cabbage, or thinly sliced green onions can be incorporated to give this a twist similar to a Thai chopped salad or Thai cucumber salad recipe.
Prepare the Mangoes
Peel the green mangoes with a vegetable peeler. Using a julienne peeler or a sharp knife, cut the mango into thin, matchstick-like strips. The green mango should be firm and not juicy—ideal for this salad. Place the strips into a large mixing bowl.
Slice and Dice
Thinly slice the shallots and chili. Roughly chop the cilantro. If you’re using additional vegetables like shredded carrots or cabbage (to lean into a spicy Thai cabbage salad vibe), prep those as well.
Make the Dressing
In a small bowl, whisk together lime juice, fish sauce, sugar, and rice vinegar. Taste and adjust the balance—adding more sugar if it’s too sour or more lime if it feels flat. Stir in chili flakes for extra spice, if desired.
Toss It All Together
Pour the dressing over the mango mixture. Add the cilantro, sliced shallots, and chili. Toss gently using tongs or salad spoons to ensure the mango shreds are evenly coated without becoming mushy.
Finish with Crunch
Top the salad with crushed roasted peanuts and toasted sesame seeds just before serving. This adds a wonderful texture and nutty contrast to the tangy flavors.
Pairings
This Thai inspired mango salad is light, zesty, and beautifully complements a range of mains and drinks.
- Protein Pairings: Try it with grilled chicken skewers, shrimp satay, or even lemongrass tofu. It also plays well alongside a mango chicken salad or as a refreshing component in a mango avocado salad recipe.
- Grain Pairings: Serve it over steamed jasmine rice or coconut rice for a heartier meal. Or pair with rice noodles for a fresh noodle bowl twist.
- Drink Pairings: A cold Thai iced tea, coconut water, or a sparkling lime soda will keep the tropical notes flowing.
For a dinner party, this makes a perfect starter before moving onto richer dishes like curry or even fusion plates like sweet potato casserole with Asian-inspired seasoning.
FAQs
1. Can I use ripe mangoes instead of green mangoes?
While ripe mangoes are sweet and juicy, they won’t give you the same tart and crunchy texture essential to this dish. If you must substitute, consider mixing half ripe and half unripe mangoes to balance texture and flavor.
2. What type of mango is best for Thai mango salad?
Unripe Thai green mangoes or other firm varieties like Kent or Ataulfo when underripe work best. You want a sour, crisp mango rather than one that's soft and sugary.
3. Can I make this salad ahead of time?
Yes, but only a few hours in advance. Store the salad and dressing separately and mix them just before serving to maintain the crisp texture of the mango and herbs.
4. Is there a vegetarian or vegan version?
Definitely. Simply swap the fish sauce for soy sauce, tamari, or vegan fish sauce to make this salad completely plant-based.
5. Can I add avocado to this salad?
Yes! Avocado adds a creamy counterpoint to the tangy mango, similar to avocado mango salad recipes. Dice it and fold in gently just before serving to prevent it from becoming mushy.
