Thai mango salad made of juicy mango strips, crisp bean sprouts, fragrant basil, toasted coconut, crunchy peanuts, and a tangy lime dressing is fresh, healthy, and delicious! It’s your go-to side dish this summer season!
I’m so excited for summer to get here. Because, you guys, mangoes! There are so many delicious ways to enjoy this fruit, whether green or ripe, and below are a few you might want to try once it hits the market in abundance.
Mango Nectar-a delicious way to refresh
Mango Royale-this icebox cake is a fun and easy dessert with no baking required.
Sweet Mango BBQ Chicken Skewers-BBQ on sticks with a tropical flavor
Mango and Cream Cheese Turon-a delicious twist on our classic dessert lumpia
Mango Bread Loaf-moist, buttery, and generously studded with sweet mangoes, this bread loaf is perfect with your breakfast coffee or mid-afternoon tea
Mango Jam-loaded with mango flavor, it’s the spread for your favorite toast
Mango Ice Cream-no need for an ice cream maker to enjoy your very own homemade ice cream
Filipino Mango and Tomato Salad-the perfect side dish to your favorite grilled meat or seafood
And let’s not forget this Thai-inspired fruit and veggie salad. Fresh, healthy, and delicious, it’s a fantastic side dish you’d crave way after the mango season is over.
Every forkful of juicy fruit, crisp bean sprouts, toasted coconut, crunchy peanuts, and fragrant basil drenched in a sweet, tangy, and spicy lime dressing is like a party in your mouth.
Feel free to adjust amounts according to taste.
4 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon vegetable oil
1 minced Thai chili pepper
How to serve and store
For best results, toss all the ingredients with dressing just before serving; they will turn soggy as they stand.
Store the mangoes and dressing in separate containers. Skip the bean sprouts, peanuts, and toasted coconut, and add them when ready to serve, as they tend to lose their texture over time.
In a bowl, combine lime juice, fish sauce, sugar, oil, and chili peppers. Whisk until well-blended and sugar is dissolved. Set aside.
In a skillet over medium heat, add coconut. Cook, stirring regularly, for about 1 to 2 minutes or until lightly toasted. Remove immediately from pan and allow to cool.
In a large bowl, combine mango, bean sprouts, basil, toasted coconut and chopped nuts. Gently toss to distribute. When ready to serve, drizzle with lime dressing and toss.
For best results, use ripe but firm mangoes.
Toasting the sweetened shredded coconut adds incredible flavor and aroma. The easiest way is on the stovetop, but you can also do it in the oven or in the microwave.
Serving: 281g, Calories: 409kcal, Carbohydrates: 57.8g, Protein: 13.2g, Fat: 18.3g, Saturated Fat: 5.9g, Sodium: 738mg, Potassium: 889mg, Fiber: 5.9g, Sugar: 45.1g, Vitamin A: 1400IU, Vitamin C: 135.3mg, Calcium: 60mg, Iron: 2.2mg