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A close up view of Mango Salad - thin sticks of mango, red pepper, green pepper, red onions, and cashews. It's dressed with lime juice and pieces of cilatro and mint.
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5 from 3 votes

Mango Salad

Mango Salad is a staple of Thai Restaurants in the Toronto area (and beyond?)... gorgeous and delicious!
Prep Time15 mins
Chilling Time30 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: Asian, Canadian, Salad, Thai, Vegetarian
Servings: 4 Servings
Calories: 209kcal
Author: Marie Porter


  • 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