Thai Mango Salad Recipe

Prepare mango

Peel the mangoes with a vegetable peeler. Using a mandoline with a shredder blade, the large holes of a box grater, or a sharp chef's knife, shred or julienne the mango flesh into thin matchsticks. You should have about 4–5 cups shredded mango. Place shredded mango into a large mixing bowl.

Slice onion and aromatics

Peel the red onion and slice very thinly into half-moons. If you want milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Thinly slice the scallions on the bias. Finely chop the red chili (remove seeds for less heat) and roughly chop the cilantro and mint leaves. If using carrot, peel and julienne into thin matchsticks.

Combine salad components

Add the sliced onion, scallions, chopped herbs, chopped chili, julienned carrot (if using), and roughly chopped roasted cashews to the bowl with shredded mango. Toss gently to combine so the mango is not bruised.

In a small bowl or a jar with a lid, combine the fresh lime juice, fish sauce, brown sugar, neutral oil, soy sauce, minced garlic, grated ginger, chili flakes or paste, sesame oil (if using), salt, and pepper.

Whisk or shake vigorously until the sugar dissolves and the dressing is emulsified. Taste and adjust: add more lime for brightness, a pinch more sugar for balance, or more chili for heat.

Pour about three quarters of the dressing over the salad components in the large bowl. Reserve the remainder to serve on the side or add later if the salad needs more moisture.

Toss the salad gently but thoroughly for 20–30 seconds until the dressing coats the mango and other ingredients evenly. Let the salad sit for 5 minutes to allow flavors to meld, then taste and adjust seasoning with additional dressing, salt, or lime as needed.

Transfer to a serving platter or individual bowls. Sprinkle the remaining chopped cashews on top for crunch and a few whole cilantro leaves or thin chili slices for garnish. Serve immediately.