ADVERTISEMENT
Serving: Serve immediately as a refreshing appetizer, side dish, or light salad.
Storage: If you have leftovers, store the salad in an airtight container in the refrigerator for up to 1 day. However, it’s best eaten fresh as the mango can soften over time.
Variations:
Vegan Version: Use tamari or soy sauce instead of fish sauce for a vegan-friendly version.
Extra Protein: Add grilled chicken or shrimp to make it a heartier meal.
More Heat: Add more chilies for an extra spicy kick, or include some chili flakes for an alternative heat source.
FAQ:
Can I use ripe mangoes instead of unripe? This recipe works best with unripe mangoes because they are firmer and have a tartness that balances the sweetness and heat of the dressing. Ripe mangoes may be too soft and sweet for this dish.
How can I adjust the sweetness level? If you prefer a sweeter salad, increase the amount of coconut sugar or brown sugar to taste. Alternatively, you can reduce the sugar for a more tangy, savory flavor.
Can I make this ahead of time? While it’s best served fresh, you can prepare the ingredients (except for the peanuts and mint) a few hours ahead and store them separately. Add the fresh ingredients and dressing just before serving.
Conclusion:
This Thai Mango Salad is an easy, vibrant, and flavorful dish that combines sweetness, tanginess, and heat in every bite. Perfect for summer gatherings or as a side to your favorite Thai-inspired meal, this salad is sure to become a favorite. With its refreshing crunch and balance of flavors, it’s a quick dish that doesn’t sacrifice on taste!
ADVERTISEMENT
