Mango Salad
Total Time
20 mins
Prep Time
20 mins
Rating
4.97 out of 5 stars
(30)
Ingredients
4-6 servings
- 3 medium or 2 large ripe mangos, peeled and sliced into strips
- 1 red bell pepper, stemmed, seeded, and sliced into thin strips
- ¼ medium red onion, very thinly sliced
- 1 jalapeño pepper, thinly sliced
- 2 cups mixed fresh basil and mint leaves, reserve some for garnish
- ½ cup chopped toasted peanuts, reserve some for garnish
- 2 tablespoons fresh lime juice
- 1 tablespoon avocado oil
- 1 tablespoon tamari
- ½ teaspoon honey or agave nectar
- ¼ teaspoon grated fresh ginger
- ¼ teaspoon sea salt
How would you rate this recipe?
Preparation
Chef’s notes
Use ripe mangos. Green mango, or unripe mango, is commonly used in Thai mango salad and other dishes in Indian, Southeast Asian, and Thai cuisine. While this recipe certainly draws inspiration from Thai mango salad, it’s not intended to be an authentic version.
Adjust the heat to taste. Not a fan of spicy food? Simply omit the jalapeño! Or, if you’d like to moderate—but not totally eliminate—the heat, you could use half a pepper instead of a whole one.
Get ahead. You can totally make this mango salad recipe ahead of time for a potluck or picnic. Just wait to add the herbs and peanuts until you’re ready to serve.