Thai Mango Salad | Raw Mango Salad Recipe
Recipe type: Salad
Cuisine: Thai
Prep time: 
Total time: 
Serves: 6 Serving
  • Green mango – 2
  • Red bell pepper – ½
  • Yellow bell pepper – ½
  • Green chili – 2
  • European cucumber – 1
  • Onion – 1
  • Scallion – 2
  • Fresh mint leaves – ½ cup, chopped
  • Fresh coriander leaves – ½ cup
  • Toasted peanuts – ½ cup
  • Salt to taste
  • White vinegar – ¼ cup
  • Plain water – ¼ cup
For salad dressing:
  • Water – ½ cup
  • Sugar – 4 tbsp
  • Fish sauce – 1 tsp
  • Light soy sauce – 2 tsp
  • White vinegar – 1 tsp
  • Juice of 1 lemon
  1. Wash and peel the raw mangoes removing the green skin completely. Cut the flesh out from both the flat sides of mangoes and discard the pit. Cut the mango flesh in long thin strips like juliennes.
  2. Cut each bell pepper halves into long thin strips. Slice the green chilies into thin rounds. Cut the cucumber into thin long strips, you can skip peeling the cucumbers.
  3. Chop the spring onions finely and reserve some green parts separately for garnishing at the end. Thinly slice onions and soak them for 30 minutes in a vinegar-water solution taking ¼ cup of each. Then drain the liquid out and set the onions aside.
  4. To make the salad dressing, heat half a cup of water in a small saucepan and add the sugar & fish sauce to it. You may need to adjust the amount of sugar based on the sourness of mangoes you are using.
  5. Once the water starts to simmer and sugar is completely dissolved, switch off the flame and let the liquid cool down to room temperature.
  6. Once it is cooled down, add soy sauce, vinegar and lemon juice. Give the dressing a good whisk and do a taste test. If you get the perfect hint of sweetness, sourness and saltiness, you are good to go. You can adjust any of these by adding more sugar or vinegar but do not add more fish sauce as it may turn the dressing stinky if added at this stage.
  7. Take a large bowl and add all chopped items to it – mangoes, cucumber, bell peppers, onions, scallions and green chilies. Sprinkle about ¼ teaspoon of salt and mix everything using a spatula.
  8. Drizzle the prepared salad dressing over the mixed fruits & veggies and give a good mix. The dressing is quite thin which is why it will help soften all the salad ingredients nicely and mingle the flavors. Make sure all the items are moistened with the liquid.
  9. Cover the Thai mango salad with plastic wrap and let it chill in refrigerator for at least 2 hours or preferably overnight. It is a good idea to give the salad few quick stirs in between.
  10. Just before serving, transfer the salad to a salad platter leaving the liquid behind. Scatter the toasted peanuts and green parts of scallions on top.
  11. Garnish your Thai mango salad with fresh mint & fresh coriander leaves and serve it on the side with your favorite grilled chicken or shrimp. Enjoy!
Recipe by Flavor Quotient at