This Thai Mango Salad is for those who crave freshness, crunchiness and heat 24/7. I’ve done some extensive travelling through South-East Asia, and this salad just reminds me of all the incredible people I met and flavours I was exposed to. You’re not going to want to skip out on the secret ingredient, but we’ll get to that in a sec!

A close up of Thai Mango Salad

What is Fish Sauce?

For those who know what fish sauce is, you understand how important of an ingredient it is to so many people and dishes. 

For those who haven’t tried fish sauce, this is a great recipe to try. 

Fish sauce is a liquid sauce made from fermented fish and shellfish. It’s coated with salt and left to ferment for up to two years! It has an insane depth of flavour and richness while being bright, and adding a tangy-funk to whatever you put it in. 

I get a lot of comments from people asking me if you can substitute ingredients for something more “friendly”, and often I have an answer. But this is one of those ingredients that is so “of its own” that there isn’t really a substitute. 

Cooking is all about getting out of your comfort zone and trying new things, let fish sauce be the start of your journey and open yourself up to more incredible flavours!

A close up of Thai Mango Salad

How to pick the perfect mango.

Take your time in the fruit isles at the grocery store. Familiarise yourself with the colours, the feel and the smell of ripe fruit. 

When buying red mangos, you want to see a vibrant red/ruby colour. The green flesh is maybe a bit duller and only covers a small section of the fruit. When you pick it up it should feel heavy, like it’s full of fresh juice. It shouldn’t be rock hard, but still firm.

A close up of Thai Mango Salad

Making a Vinaigrette with Fish Sauce.

This is a super easy vinaigrette. Like all my salad dressing vinaigrettes, all you need is a mason jar and some elbow grease. 

Start by finely mincing your garlic. For dressings, we want it to be as fine as possible, so it can move its way through the dressing making each bite as garlicky as the last.  

A great tip to get the most out of your limes is to roll them between your hand and the counter top. This helps break up the pulp and release more juice. You’d be surprised with how much juice you leave behind even in a juice press! 

Fish sauce is a strong condiment. A little goes a long way. Start with just a few dashes, see how you like it and add more! But remember, you can always add, but you can’t take away! 

Cooking with Thai Chillies.

If you’re like me, you like your heat. The mangos, mint and lime work perfectly to help keep the heat of the chillies in line. 

When you’re cooking with spicy chillies, there are a few tips you should know to keep yourself from having a spicy accident. 

  1. Using kitchen gloves – There’s no shame in the glove game. I’ve had my fair share of rubbing my eyes after chopping chillies, no fun.
  2. Seeding your chillies- I feel like most people know that the spiciest part of the chilli is the seeds. The more seeds you remove, the less spicy your dish will be. 
  3. Wash your area – Once you’re done chopping, seeding or whatever, either swap out your cutting board or give it a good wash. You’d be surprised how much spice can be left on a knife or cutting board.

Other recipes like this Thai Mango Salad to check out.

Thai Chicken Noodle Salad

Thai Red Curry

Grilled Thai Street Corn (Kao Pod Yang)

Thai Mango Salad

Print Recipe
Servings 4
A close up of Thai Mango Salad


For the Salad

  • 4 cups Shredded Cabbage Shredded
  • 2 Red Mangos Thinly Sliced
  • 1 Red Bell Pepper Julienned
  • 1 cup Bean Sprouts
  • 1 cup Mint
  • 1 cup Basil
  • 1 cup Roasted peanuts

For the Dressing

  • 1 Garlic Clove Minced
  • 1 Thai Red Chilli Chopped
  • 3 Limes Juiced
  • 1 tbsp Fish Sauce
  • 1 tbsp Honey
  • 1/4 cup Olive Oil


  • Into a large bowl, add 4-5 cups of thinly sliced raw green cabbage, 2 sliced mangos, 1 thinly sliced red bell pepper, 1 cup of bean sprouts, 1 cup torn mint, 1 cup torn basil and about 1 cup roasted peanuts.
  • Into a mason jar, add a minced clove of garlic, 1 finely chopped thai chili, the juice of 3 limes, 1 tbsp of fish sauce, 1 tbsp honey and about ¼ cup olive oil. Screw on the lid and give it a good shake. Keep stored in the fridge for up to 5 days.
  • Pour your vinaigrette over your salad and toss. Serve with more peanuts, basil and mint.
Print Recipe
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