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Mango Salad is a staple of Thai Restaurants in the Toronto area (and beyond?)... gorgeous and delicious!
Servings: 4 Servings
- 2 Under Ripe Mangoes
- 1 Large Red Bell Pepper Thinly Sliced
- ½ Small Green Pepper Thinly Sliced
- ¼ Red Onion Thinly Sliced
- ¼ Cup Cilantro Chopped
- ¼ Cup Fresh Mint Chopped
- 3 tablespoon Fresh Lime Juice
- 4 tablespoon Vegetable Oil
- 2 teaspoon Granulated Sugar
- 1-1 ½ teaspoon Crushed Dried Chilies
- ¼ teaspoon Ground Pepper
- ¼ teaspoon Salt
- Cashew Halves or Pieces
Peel mango, slice fruit into long, thin strips (thicker than matchstick). Place in a large bowl, along with peppers, onion, cilantro, and mint – mix well.
In a small food processor or blender, combine lime juice, oil, sugar, chilies, pepper, and salt. Blitz until well combined, and chilies are finely chopped.
Pour dressing over salad, toss well to fully coat. Chill for 30 minutes or so before serving… assuming you can wait that long. (I could not)
Serve topped with a handful of cashews.
Calories: 209kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Sodium: 162mg | Potassium: 317mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2516IU | Vitamin C: 93mg | Calcium: 18mg | Iron: 1mg