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Yam Mamuang

Thai Mango Salad is a vibrant blend of fresh mangoes, crunchy vegetables, and zesty dressing that redefines salads, perfect as a standalone meal or a side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Thai
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Ripe mangoes, diced Choose ripe mangoes for sweetness.
  • 1 pieces Red bell pepper, thinly sliced Adds crunch.
  • 1 medium Cucumber, julienned Provides added freshness.
  • 1/4 cup Fresh cilantro, chopped Enhances flavor.
  • 1/4 cup Fresh mint, chopped Adds freshness.
  • 1/4 cup Roasted peanuts, crushed For added crunch.
Dressing
  • 2 tablespoons Lime juice Or lemon for a tangier twist.
  • 1 tablespoon Fish sauce Or soy sauce for a vegan option.
  • 1 teaspoon Sugar Optional, to balance flavors.

Method
 

Preparation
  1. Start by washing and slicing your mangoes, bell pepper, and cucumber.
  2. In a small bowl, whisk together lime juice, fish sauce, and sugar until well combined.
  3. In a large mixing bowl, combine the diced mango, bell pepper, cucumber, cilantro, and mint.
  4. Drizzle the dressing over the salad and toss gently to mix, being careful not to mash the mango.
  5. Just before serving, sprinkle crushed peanuts on top for extra crunch.

Notes

For additional zest, try grated ginger or chili flakes. Use coconut aminos instead of fish sauce for a soy-free option.