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Thai Mango Salad


Serves four to six

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  • 2 firm, unripe mangos, julienned
  • 1/2 small sweet bell pepper, julienned
  • 1 tbsp coarsely chopped cilantro
  • 2 tbsp lime juice
  • 1-1/2 tbsp. fish sauce
  • 2 tsp. brown sugar
  • 1 shallot, finely minced
  • 1 clove garlic, minced
  • 1 Thai Chile, finely chopped



Step 1

Using a vegetable peeler, peel the mangoes. Using a julienne peeler cut the mango into thin strips, or use a knife and cut into matchstick pieces (making sure not to get to close to the woody pit int he centre). Place the mango in a bowl along with the sweet bell pepper and cilantro. Set aside.

In a small bowl, combine the line juice, fish sauce, brown sugar, shallot, garlic and chile.

Add the dressing mixture to the mango and toss well.


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