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Thai Mango Salad Recipe

A quick, refreshing Thai mango salad with sweet, tangy, and crunchy flavors. Easy to make, customizable, and perfect for light meals or summer days.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad
Cuisine: thai-inspired
Calories: 226
Ingredients Equipment Method

Ingredients
  

  • Yellow Mango Ataulfo: 3, peeled and thinly sliced
  • Red Bell Pepper: 1 thinly sliced
  • Red Onion: ¼ thinly sliced
  • Fresh Cilantro: ¼ cup chopped
  • Roasted Peanuts: ¼ cup plus more for serving
  • Creamy Sesame Dressing: ⅓ cup
  • Soy Sauce: 1 tablespoon
  • Vinegar Balsamic or White: 2 tablespoons
  • Olive Oil: 1 tablespoon
  • Sesame Oil: 1 tablespoon
  • Tahini or Peanut Butter: ½ tablespoon
  • White Sesame Seeds: ½ tablespoon

Equipment

  • Mixing Bowl: Big enough to toss everything without launching mango slices across the room
  • Knife: For slicing things thin-ish
  • Cutting Board: Hopefully stable
  • Spoon or Tongs: For mixing like you know what you’re doing
  • Small Bowl: For the dressing

Method
 

  1. Combine the Salad Base: Add mango, red bell pepper, red onion, cilantro, and roasted peanuts into a large bowl.
  2. Make the Dressing: In a separate bowl, mix soy sauce, vinegar, olive oil, sesame oil, tahini, and sesame seeds.
  3. Pour and Toss: Add the dressing to the salad and toss everything together until nicely coated.
  4. Serve Immediately: Top with extra peanuts and sesame seeds if you’re feeling fancy.