Print

Fresh Thai Mango Salad with Crispy Shallots and Peanuts

fresh thai mango salad - featured image
Print Recipe

A vibrant and refreshing Thai salad featuring crisp green mangoes, crispy fried shallots, and crunchy peanuts tossed in a tangy, sweet, and salty dressing. Perfect for warm weather and quick meals.

Ingredients

Scale
  • 2 medium green mangoes, peeled and julienned
  • 3 large shallots, thinly sliced
  • ½ cup roasted peanuts, roughly chopped (unsalted preferred)
  • A handful fresh cilantro, chopped
  • A handful fresh mint leaves, chopped (optional)
  • 1 bird’s eye chili, finely chopped (adjust to taste)
  • 2 cloves garlic, minced
  • Juice of 2 limes (about 4 tablespoons)
  • 2 tablespoons fish sauce
  • 1 tablespoon honey or palm sugar
  • Vegetable oil for frying shallots

Instructions

  1. Thinly slice 3 large shallots. Heat ½ cup (120 ml) vegetable oil in a small skillet over medium heat until shimmering but not smoking.
  2. Add shallots in batches; fry, stirring frequently, for about 3-4 minutes or until golden brown and crispy.
  3. Use a slotted spoon to transfer shallots onto paper towels to drain. Let cool completely to maintain crunch.
  4. Peel 2 firm green mangoes. Cut mangoes into thin matchstick strips, about 2-3 inches long, using a sharp knife or mandoline.
  5. Roughly chop ½ cup roasted peanuts and a handful each of fresh cilantro and mint leaves.
  6. Finely chop 1 bird’s eye chili and mince 2 cloves of garlic. Set aside.
  7. In a small bowl, whisk together freshly squeezed juice from 2 limes, 2 tablespoons fish sauce, and 1 tablespoon honey or palm sugar until sugar dissolves.
  8. In a medium bowl, gently toss the julienned mangoes, chopped herbs, chili, garlic, and peanuts.
  9. Pour the dressing over and toss lightly until everything is coated.
  10. Just before serving, sprinkle the cooled crispy shallots on top.

Notes

Let fried shallots drain and cool completely before adding to salad to maintain crunch. Use firm green mangoes to avoid mushy texture. Adjust spice level by varying bird’s eye chili. Dressing can be made ahead and stored up to 2 days in fridge. For vegetarian/vegan, substitute fish sauce with soy sauce or tamari and add seaweed powder for umami. Shallots can be baked at 350°F for 15-20 minutes as an alternative to frying.

Nutrition

Keywords: Thai mango salad, crispy shallots, peanuts, fresh salad, green mango, Thai dressing, quick salad, summer salad, gluten-free, vegetarian option

Find it online: https://tessierecipes.com/fresh-thai-mango-salad-recipe-with-crispy-shallots-and-peanuts-easy-homemade-guide/