Thai Mango Salad

A bright, refreshing salad bursting with sweet mango, crispy vegetables, and a tangy dressing, perfect for summer barbecues and casual lunches.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Thai

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces ripe mangoes, diced Select ripe, slightly soft mangoes for sweetness.
1 piece bell pepper, thinly sliced
1 piece cucumber, diced
1/4 cup fresh cilantro, chopped
1/4 cup peanuts, crushed Can substitute with cashews or almonds.

Dressing

2 tablespoons honey
2 pieces limes, juiced
1 teaspoon chili flakes (optional) Adjust based on desired spice level.
to taste salt

Method

Preparation

In a large bowl, combine the diced mangoes, sliced bell pepper, diced cucumber, chopped cilantro, and crushed peanuts.
In a separate small bowl, whisk together lime juice, honey, chili flakes (if using), and salt.
Pour the dressing over the salad and toss gently to combine.
Serve immediately and enjoy this refreshing dish!

Notes

Store leftovers in an airtight container in the refrigerator for 1-2 days. Dress the salad just before serving to maintain freshness. Enjoy it cold or at room temperature.