Summer is my favorite season for deliciously fresh salads, and this Thai mango salad is an absolute taste sensation. During my roundtrip through Thailand, this dish, along with Pad Thai noodles, was one of my favorites. In Chiang Mai, I participated in a cooking class where I learned the art of Thai cooking, including the recipe for mango salad.
The authentic Thai recipe uses green mangoes, which are a lot crunchier and less sweet than yellow mangoes. So you could opt for a slightly unripe yellow mango, but if you want a sweet, juicy salad, then a ripe mango really is best!
Thai mango salad
- 1 big mango (peeled)
- 1 paprika
- 100 gr taugé (washed)
- 1 spring onion
- 2 tbsp coriander (chopped)
- 1 hand of peanuts
- 2 tbsp sweet chili sauce*
- juice of 1/2 lime
- 1/2 tsp grated ginger
- 1/2 tsp grated garlic
- 1 tbsp fish sauce
Cut the mango and bell bell pepper into thin strips and cut the spring onion into small rings. Add this to a bowl along with the washed bean sprouts and coriander.
Make the dressing by putting all the ingredients in a jar with a lid and shaking it. Next, pour the dressing over the salad and sprinkle some peanuts on top.
If you like to make it spicier, you can add a few rings of red chili pepper to the salad.
*In this simple version of the recipe for Thai mango salad, I use chili sauce. But if you really want to follow the authentic recipe, grind 1 fresh chili pepper with 1 tbsp dried shrimp and 1 tbsp sugar in a mortar with the rest of the ingredients for the dressing.