This Thai-inspired mango salad is bright, refreshing, and full of contrast with sweet mango, fresh herbs, crunchy peanuts, and a zesty chili-lime dressing. It’s completely oil-free and naturally vegan, making it lighter than traditional versions while still delivering bold flavor. This salad works beautifully as a side dish, a light lunch, or a fresh addition to warm-weather meals. Every bite is juicy, tangy, and just a little spicy.
Why You’ll Love This Recipe
- Oil-free and naturally vegan
- Sweet, spicy, salty, and fresh in every bite
- Quick to prepare with simple ingredients
- Perfect for warm weather meals and entertaining
This mango salad proves that fresh ingredients and bold seasoning are all you need for a dish that tastes super yummy, a little different, and on repeat request.
What Makes This Vegan Mango Salad Different from Traditional Versions
Traditional Thai mango salad often uses fish sauce or shrimp paste for its salty, umami flavor. This vegan version replaces those ingredients with soy sauce and fresh lime juice, creating the same savory balance without any animal products.
It’s also oil-free, which keeps the dressing clean and vibrant. Instead of relying on oil for richness, this recipe builds flavor from citrus, chili, herbs, and a touch of maple syrup. The result is a salad that feels light but still deeply satisfying.
I love fresh fruit salads that cross the lines of sweet and savory like this mango salad does. My fresh fruit poppy seed salad does this too with the addition of savory tart poppy seed dressing. Strawberry spinach salad with savory seasoned quinoa and your choice of vinaigrette also falls solidly in this category.
Ingredients You’ll Need
The exact ingredients along with measurements can be found in the printable recipe card below. Read more to learn about the ingredients and substitutions.
For the Dressing
- fresh lime juice – Can use bottled lime juice in a pinch.
- lite soy sauce- Use lite soy sauce to keep the sodium content down; but more importantly, to keep the flavor focused on the fresh ingredients – not a salty taste.
- maple syrup – Use real maple syrup.
- red chili – For a less spicy option try pimentos.
- Salt and pepper, to taste
For the Salad
- 1 mango, ripe or green
- red onion
- green onion (green part only)
- red bell pepper
- 1 bunch cilantro and fresh mint
- chopped peanuts
How to Peel and Slice a Mango
Mangoes can feel tricky at first, but once you understand the shape of the pit, they’re easy to work with. You can learn more about the many ways to prepare mangos for recipe on Mango.com
Start by standing the mango upright on a cutting board. The pit runs long and flat through the center. Slice down one side of the pit, then the other, creating two large mango “cheeks.”
Use a spoon or knife to carefully separate the flesh from the skin. Place the mango flesh flat-side down and slice into thin strips. For this salad, thin, even slices work best so the mango mixes easily with the vegetables and absorbs the dressing.
Instructions
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step One – Make the dressing
Finely dice the red chili. Remove all seeds for mild heat or leave some in for more spice. In a small bowl, whisk together lime juice, soy sauce, and maple syrup. Stir in the chili and season with salt and pepper to taste. Set aside.
You can make the dressing ahead of time. Refrigerate until it’s needed and then give it a good whisk before pouring it on the mango salad.
Step Two – Prepare the mango
Peel and slice the mango into thin strips. The mango should be ripe but still firm so it holds its shape when tossed with the vegetables.
If you are ever in a bind and having challenges with slicing your mango, small diced cube would work. I love the texture of a fully Julianne-sliced salad but…you do what you’ve got to do.
Step Three – Slice the vegetables
Thinly slice the red onion, green onion, and red bell pepper into even strips. The texture of this mango salad really shines with the julienned strips of vegetables and mango. It is possibly (probably) a little more work but is honestly worth it for the gorgeous final product.
Step Four – Combine
Add the mango, red onion, green onion, and red bell pepper to a large bowl. Pour the dressing over the top and toss gently to coat. If you are going to prepare this mango salad ahead of time then wait until just before serving to pour the dressing on.
Step Five – Add herbs and peanuts
Add the chopped cilantro and mint and toss lightly. Sprinkle the chopped peanuts over the top just before serving. I also like to save a little bit of the cilantro to top to salad – just to make it pretty:)
Step Six – Rest and serve
Let the salad sit for about 10 minutes before serving so the flavors can meld. Transfer to a pretty plate or serving dish. This fresh mango salad is best served chilled as a refreshing side dish or light meal. You can serve alongside a tasty soup or freshly baked bread.
Tips for the Best Vegan Mango Salad
- Choose a ripe mango for sweetness or a green mango for a firmer, more tangy salad.
- Slice all vegetables thinly so every bite has balanced texture.
- Add herbs and peanuts just before serving to keep them fresh and crunchy.
- Adjust chili seeds to control the heat level – OR use a less spicy pepper.
Storage
Store leftover mango salad in an airtight container in the refrigerator for up to two days. The salad may release some liquid as it sits. Drain if needed and toss before serving. For best color and flavor, wait to add herbs until just before serving.
The Printable Recipe Card
Did you love this recipe?
Want to share the love? It would be great if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help Google to find this recipe when others are looking for something similar? Thanks, Cindy
Mango Salad (Thai-Inspired and Vegan)
Ingredients
Dressing
- 2½ tablespoons fresh lime juice
- 2 tablespoons lite soy sauce
- ½ tablespoon Maple syrup
- 1 Red chilli finely diced
- salt and pepper to taste
Salad
- 1 mango ripe or green
- ⅓ cup Red onion sliced
- 1 green onion sliced – the green part
- ½ cup Red bell pepper sliced
- 1 bunch cilantro chopped
- 1 bunch Fresh mint leaves chopped
- ¼ cup Peanuts chopped
Instructions
- Make the vinaigrette: Dice the chili pepper. For lower heat, remove all of the seeds. For more heat you can include some seeds. In a small mixing bowl, whisk together the fresh lime juice, lite soy sauce, and maple syrup. Add the diced red chili and whisk to combine. Salt and pepper to taste. Set Aside.2½ tablespoons fresh lime juice, 2 tablespoons lite soy sauce, ½ tablespoon Maple syrup, 1 Red chilli, salt and pepper to taste
- Prepare the mango: Peel the skin off the mango and slice into thin strips. The mango should be ripe but not too soft. If it is too soft, it will be difficult to slice and will turn to mush when mixed with the other ingredients.1 mango
- Slice the vegetables: Slice the red onion and red bell pepper into thin julienne, and slice the green onions. Make sure all of the vegetables are sliced thinly and evenly so that they mix well in the salad.⅓ cup Red onion, 1 green onion, ½ cup Red bell pepper
- Combine the ingredients: Add the mango, red bell pepper, red onion, and green onion to a large salad bowl. Pour the dressing over the top, and toss gently to combine.
- The herbs: For the cilantro and mint leaves, you can either chop them finely or add the entire leaves to the salad bowl. Toss the salad gently to distribute the herbs evenly.1 bunch cilantro, 1 bunch Fresh mint leaves
- Crunchy Peanuts: Chop the peanuts and add to the top.¼ cup Peanuts
- Let the flavors meld: Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. This will give the salad a more complex and cohesive flavor. You can also refrigerate the salad for up to an hour before serving if you want it to be extra chilled.
- Serve and enjoy: Serve the mango salad chilled as a refreshing side dish or a light and healthy lunch or snack. You can also customize the salad by adding other ingredients, such as sliced cucumbers, shredded carrots, or diced tomatoes, and adjusting the seasoning to suit your preferences.
Notes
- Mango: Choose a ripe or green mango depending on your preference. A ripe mango will be softer and sweeter, while a green mango will be firmer and more sour. Make sure to remove the skin and cut the flesh into small pieces.
• Red onion: A red onion will add some mild flavor and crunch to the salad. Make sure to slice it thinly.
• Spring onions: Use the green part. These will add a fresh, mild onion flavor and some color to the salad. You can slice them thinly or chop them into small pieces.
• Red bell pepper: This will add some sweetness and crunch to the salad. Make sure to remove the seeds and slice it thinly.
• Cilantro: This herb will add some fresh, citrusy flavor to the salad. You can use the leaves and stems, but make sure to wash and chop them finely.
• Fresh mint leaves: These will add some cool, refreshing flavor to the salad. Make sure to wash and chop them finely.
• Peanuts: These will add some crunchy texture and nutty flavor to the salad.
• Lime juice: This will add some tartness and acidity to the dressing. You can use fresh lime juice or bottled juice.
• Lite soy sauce: This will add some salty, umami flavor to the dressing. Tamari is a gluten-free alternative to soy sauce.
• Maple syrup: This will add some sweetness and balance out the tartness and saltiness of the dressing.
• Red chilli: This will add some heat and spiciness to the dressing. Make sure to chop it finely and remove the seeds if you prefer less heat. - Store: If you have leftover mango salad, store it in an airtight container in the refrigerator for up to two days. The salad may become slightly watery as the vegetables release their juices, but you can simply drain off any excess liquid before serving. Before eating the leftovers, give the salad a quick toss to redistribute the ingredients and freshen up the flavors. If you plan to make the salad ahead of time, it’s best to wait to add the herbs until just before serving, as they can wilt and discolor over time.
