Fresh Mango Salad Recipe

Prepare vegetables: peel daikon and carrot. Using a mandoline or a sharp knife, julienne the daikon and carrot into matchstick-size strips. Place them in a heatproof bowl or jar.

Make pickling liquid: in a small saucepan combine rice vinegar, water, sugar, and kosher salt. Warm over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 2–3 minutes.

Pour warm pickling liquid over the julienned daikon and carrot so they are fully submerged. Let sit at room temperature for at least 15 minutes (can refrigerate for up to 2 hours for a stronger pickle). Drain well before assembling salad; reserve 1–2 tablespoons of pickling liquid for the dressing if desired.

Pat chicken breasts or prawns dry with paper towels. If using chicken, pound to even thickness (~1/2 inch) for even cooking.

Season protein: brush with 1 tbsp neutral oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. For prawns, toss to coat evenly.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). For chicken, grill 4–5 minutes per side until internal temperature reaches 165°F (74°C). For prawns, grill 2–3 minutes per side until opaque and pink. Remove from heat and let rest 3–4 minutes. Slice chicken thinly across the grain; leave prawns whole or halved.

In a small bowl whisk together calamansi juice (or lime), fish sauce, light soy (if using), sugar, minced garlic, and chili. Whisk until sugar dissolves.

Slowly whisk in 1 tsp neutral oil to slightly emulsify the dressing. Taste and adjust—add a pinch more sugar if too tart, or a splash more fish sauce if it needs salt. If the pickling liquid was reserved, add up to 1 tbsp for complexity and a touch of sweetness.

Prep mango: peel and slice or julienne the ripe mango so you have about 1 1/2 cups of pieces.

If using mixed greens, arrange 4 cups on a large platter or divide among plates as a base. Scatter drained pickled daikon and carrot over the greens, then add mango strips.

Add herbs: sprinkle cilantro and Thai basil or mint, then add sliced scallions and half of the chopped roasted peanuts.

Dress and finish

Pour the calamansi dressing evenly over the salad and toss gently to combine. Top with the sliced grilled chicken or prawns. Finish with remaining roasted peanuts, a light sprinkle of flaky salt, and optional crispy fried shallots. Serve immediately with calamansi or lime wedges on the side.