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Jump to Recipe PrintThis easy Thai mango salad with cashews recipe is a sweet & savory salad – bright, fresh, and juicy! A fantastic appetizer or side salad for entertaining, potlucks, or get-togethers.
In just 10 minutes, you can make this tasty ripe mango salad with fresh greens, bell peppers, cashews, and a tangy lime vinaigrette dressing. I love serving this salad with a good vegetarian Pad Thai for a tasty dinner.
We recently enjoyed a dinner at one of our favorite Thai restaurants Siam Lotus. On a whim, we ordered the Thai mango salad and it was unbelievable – so good that I had to make it at home and share it with all of you!
While most Thai mango salads are made with green mangoes, the dish at Siam had juicy ripe yellow mangoes, sweet and delicious. It was the perfect start to our meal, and when I made it at home it was just as delicious. My copy-cat Thai-inspired mango salad had all the sweetness and tangy flavor of the restaurant dish, for a fraction of the cost to make it!
This Thai Mango Salad with Cashews Recipe Is
- Bright
- Sweet
- Fresh
- Juicy
- Tasty
- Easy to Make
- Ready in 10 Minutes
Ingredients In Thai Mango Salad with Ripe Mangoes
- Mangoes – while many mango salads are made with unripe mango in Thai cuisine, I found that using juicy mangoes that were perfectly ripe made this recipe shine. Just like how they serve the salad at my favorite Thai restaurant.
- Leafy Greens – I used a spring mix lettuce at the base.
- Red Bell Pepper – thin strips of red peppers give this salad a little added sweetness
- Red Onions
- Fresh Cilantro – the fresh herbs give this salad a delicious flavor.
- Cashews
- Lime dressing – made with fresh lime juice, soy sauce, brown sugar, garlic, extra virgin olive oil, and a little optional sriracha for heat.
Favorite Salad Add-Ins
If you want to mix up the ingredients in this salad side dish, here are a few options!
- Mango – the traditional way to serve this salad is to slice unripened mangoes with a vegetable grater. You can make this with tart green mangoes instead of ripe.
- Peppers – if you like your salad a little extra spicy, you can add fresh jalapeno peppers, sliced Thai chilis, or a little extra sriracha or red pepper flakes in the dressing.
- Traditional Thai mango salad calls for fish sauce, but I chose soy sauce instead to keep it vegan/vegetarian. You can use a gluten free soy sauce substitute like tamari or coconut aminos.
- Substitute peanuts for cashews for a crunchier nuttier flavor.
- Instead of red onion, you can use green onions or yellow onion.
- Swap olive oil for a peanut oil or vegetable oil as great substitutes.
- Top with cooked protein to make this a complete meal – add tofu, grilled shrimp, or cooked chicken if desired.
How To Make Thai Salad with Ripe Mangoes
- On a plate or in a large bowl, add the greens.
- Top the greens with fresh mango cubes, red bell pepper, sliced onion, fresh cilantro, and cashews.
- To a separate mixing bowl, add the dressing ingredients: the extra virgin olive oil, fresh lime juice, minced garlic, brown sugar, soy sauce, and sriracha. Mix well to combine and pour over the rest of the ingredients in the mango salad.
- Serve immediately, store leftover salad in an airtight container and refrigerate for up to 1 day.
Dietary Modifications
This recipe is vegan and vegetarian, and does not contain meat.
To make this recipe gluten free, substitute the soy sauce for a gluten free alternative like tamari or coconut aminos. Always make sure you are using certified gluten free ingredients before cooking.
For a refined sugar free version – omit the brown sugar and use a natural sweetener like maple syrup, coconut sugar, honey, or agave nectar for this sweet & savory dressing.
Serving Thai Salad
Aside from being a appetizer or starter, this easy mango salad makes a delicious light meal. It’s the perfect balance of sweet and savory, and can be enjoyed all year long. I love this on a hot summer’s day, or even in the winter when bright fresh fruits are so enjoyable.
It’s the perfect dish to serve to company, the sweet tart taste of the salad has amazing Thai flavors.
More Tasty Mango Recipes You’ll Love
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Thai Mango Salad with Cashews
Equipment
- Mixing Bowls
Ingredients
For the Mango Salad
- 2 large mango peeled with pit removed
- 4 cups leafy greens I used spring mix
- 1 red bell pepper
- 1/2 medium red onion thinly sliced
- 1/2 cup fresh cilantro chopped
- 1/2 cup cashews
For the Lime Dressing
- 1/4 cup extra virgin olive oil
- 2 limes juiced, about 1/4 cup
- 1 clove garlic minced
- 1 tablespoon brown sugar
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sriracha optional for a little heat
Instructions
- On a plate or in a large serving bowl, add the greens.
- Top the greens with fresh mango cubes, red bell pepper, sliced onion, fresh cilantro, and cashews.
- To a separate mixing bowl, add the dressing ingredients: the extra virgin olive oil, fresh lime juice, minced garlic, brown sugar, soy sauce, and sriracha. Mix well to combine and pour over the mango salad.
- Serve immediately, store leftover salad in an airtight container and refrigerate for up to 1 day.
Notes
Nutrition
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Refreshing and delicious