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Mango salad with dressing on a plate.

Mango Salad

An easy mango salad inspired by Thai flavors.
Course Salad
Cuisine American, Thai
Prep Time 15 minutes
Resting time 30 minutes
Total Time 45 minutes
Servings 3
Calories 65kcal
Author Ashley C.


For the Dressing:

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons fish sauce
  • 1 Thai chili thinly sliced (optional if you like it spicy)
  • Salt and pepper to taste

For the salad:

  • 2 underripe mangoes julienned (grated or thinly sliced)
  • 1 small cucumber seeded, julienned (grated or thinly sliced)
  • 1 red bell pepper seeded, julienned (grated or thinly sliced)
  • 1/4 cup fresh basil roughly chopped
  • 1/4 cup fresh mint roughly chopped
  • 4 scallions thinly sliced


  • In a small bowl, whisk together all the dressing ingredients. Set aside.
  • In a large bowl combine julienned mango, cucumber, bell pepper and dressing. Toss to coast. Refrigerate for 30 minutes.
  • To finish, toss salad with fresh herbs and scallions. Serve immediately.


Storing: Leftover mango salad can be stored in an airtight container for 1-2 days. After 2 days, the vegetables will lose their crunchy texture and may become soggy. 
Freezing: Because of the high water content in the fresh vegetables, freezing is not recommended. 


Calories: 65kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 950mg | Potassium: 310mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1735IU | Vitamin C: 68mg | Calcium: 47mg | Iron: 1mg