Go Back
+ servings
Thai Mango Salad in bowl
Print Recipe
5 from 1 vote

Thai Mango Salad

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 side dish this summer season!
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Course: Salad, Side Dish
Cuisine: Asian
Servings: 4 Servings
Calories: 409kcal
Author: Lalaine Manalo


  • 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.


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