Thai mango salad made of juicy mango strips, crisp bean sprouts, fragrant basil, toasted coconut, crunchy peanuts and a tangy lime dressing. Fresh, healthy and delicious, it’s your go-to salad this summer season!
I’m so excited for summer to get here! Not because I am looking forward to the sordid heat but because, you guys, mangoes! I’ll gladly live through the hellish weather if it means getting my hands on this juicy fruit.
Mangoes definitely top my list of favorite fruits, there are just so many delicious ways to enjoy them whether green or ripe. Here are a few ideas you might want to try once mangoes hit the market in abundance:
Mango Nectar-the best way to enjoy in the scorching temperature!
Mango Royale-this icebox cake is a fun and easy dessert to make with no baking required
Sweet Mango BBQ Chicken Skewers-a tropical twist on our classic BBQ on a stick
Mango and Cream Cheese Turon-you’ll never go back to banana turon once you try these!
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!
Puto Maya and Sikwate-this classic rice cake goes so well with sweet mangoes and hot chocolate
Filipino Mango and Tomato Salad-your summer BBQ’s are not complete without this salad!
And let’s not forget this Thai mango salad! Fresh, healthy and delicious, it’ll be the best serving of fruit and veggie you’ll have this summer. Chock full of golden mango strips, crisp bean sprouts, fragrant basil, toasted coconut, crunchy peanuts and a sweet, tangy and spicy lime dressing, every forkful is like a party in your mouth! Enjoy!
Thai Mango Salad
- 2 limes, juiced
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 Thai chili pepper, stemmed and minced
- 1/2 cup sweetened shredded coconut
- 3 ripe but very firm large Indian mangoes, peeled and julienned
- 3 cups bean sprouts
- 1/2 cup peanuts, coarsely chopped
- 1/2 cup fresh basil leaves, chiffonaded
- 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.