Spicy Mango Salad Recipe

I absolutely adore this mango salad recipe because it perfectly blends vibrant, fresh flavors with a deliciously tangy and slightly spicy kick that makes my taste buds dance. Plus, the combination of juicy mangoes, crunchy peanuts, and aromatic herbs creates a delightful texture and an Instagram-worthy dish that’s as beautiful as it is tasty!

The flavors and colors of my Spicy Mango Salad are nothing if not vibrant. The fresh, juicy mangoes are the perfect fruit to anchor this, or any, summer salad (try it with my Melon Salad Duo, or Melon & Jicama Salad).

Meanwhile, red bell pepper and roasted peanuts offer a lovely contrast of texture, aside from popping with color on the plate (and what a plate this makes). The hugely important dressing combines lime juice, fish sauce (or use soy sauce if you’re omitting the fish), and honey for the perfect sweet-sour-salty note that’s downright addictive.

Ingredients

• Mangoes: Packed with vitamins A and C, they add natural sweetness and fiber.
• Red Onion: Adds a spicy kick and crunch, full of antioxidants.
• Red Chili: Provides heat and boosts metabolism with capsaicin.
• Lime Juice: Delivers tangy zest, rich in vitamin C.
• Fish Sauce: Offers savory umami depth with a touch of saltiness.
• Roasted Peanuts: Adds protein, healthy fats, crunchy texture.

Ingredient Quantities

• 2 ripe mangoes, peeled and thinly sliced
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped fresh mint leaves
• 1 small red chili, thinly sliced
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Salt, to taste
• 1/4 cup roasted peanuts, chopped

Instructions

1. Start by getting the dressing ready: In a little basin, mix the lime juice, fish sauce, honey, and sesame oil in a thorough manner. It should be way more than just well combined if you want it to live up to its name of dressing.

2. Mangoes should be peeled and sliced thinly, into strips. The strips should then be placed in a large mixing bowl.

3. Slice the red onion into very thin slices and put them in the bowl with the mangoes.

4. Slice the red bell pepper into thin strips and add them to the same bowl.

5. Put the fresh cilantro leaves and mint leaves that have been chopped into the bowl.

6. Slice the red chili very thinly, deseeding it first if you want to tone down the heat a bit, and add it to the mixture.

7. In the bowl, pour the dressing that has been prepared over the salad ingredients.

8. Combine all the components in a large bowl. Drizzle the dressing over the top. Gently toss everything together until it is well mixed and the dressing is evenly distributed.

9. Sample the salad and add salt as necessary to produce a flavor profile you prefer.

10. Move the salad to a dish that can be served and shower the salad with the chopped-up roasted peanuts, which provide an extra crunchy texture when you eat the salad. Serve it and enjoy!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Peeler
4. Small bowl
5. Whisk or fork
6. Large mixing bowl
7. Measuring spoons
8. Serving dish

FAQ

• What type of mangoes should I use?For the best texture and flavor balance, opt for ripe yet firm mangoes like Kent or Ataulfo.
• Can I substitute the fish sauce for a vegetarian option?Of course, you can use soy sauce or tamari, the vegetarian version, to still achieve that umami flavor.
• How can I adjust the spice level?To lessen the heat, use less red chili or take out the seeds. For added heat, mix in more chili or a few chili flakes.
• Is there a replacement for sesame oil?Olive oil or another neutral oil can be used, but the salad’s depth is enhanced by the addition of the distinctive nutty flavor of sesame oil.
• How do I prevent the red onion from overpowering the salad?Mellowing out the strong flavor of the raw onion can make a salad taste much better. To do this, it’s best to slice the onion first and then soak it in cold water for about 10 minutes. After that, it can be added to the salad. This technique can also be used with red onions.
• Can I make this salad ahead of time?For the best freshness, prepare right before serving. However, you can slice the ingredients beforehand and combine them just before eating.
• How do I store leftovers?Keep in an airtight container in the refrigerator for no more than 48 hours. The salad won’t be quite as crunchy as it is fresh, but it should still taste good. For best results, make the salad no more than 2 hours before you’re ready to eat. The longer you store it, the soggier it will get.

Substitutions and Variations

For ripe papayas: Substitute with mango for a different tropical twist.
For fish sauce: Use soy sauce or tamari for a vegetarian option that has a slightly different flavor than fish sauce.
For red bell pepper: Use yellow or orange bell pepper as a substitute and enjoy the same sweetness and crunch.

As a substitute for honey, you can use agave nectar or maple syrup.
If you want to try a different nut flavor and texture, use almonds or cashews instead of peanuts when roasting nuts.

Pro Tips

1. Chill the mangoes before slicing: This will make them easier to handle and ensure that the salad is refreshingly cool when served.

2. Balance the flavors: Taste the dressing before combining it with the salad. Adjust the lime juice, honey, or fish sauce to achieve a perfect balance of sweet, sour, and salty flavors.

3. Toast the peanuts: To enhance their nutty flavor, toast the roasted peanuts in a dry pan for a few minutes until they’re golden and aromatic. Let them cool before chopping.

4. Use a mandoline for slicing: To achieve uniformly thin slices of onion, bell pepper, and chili, consider using a mandoline slicer. This will also speed up the preparation process.

5. Let it marinate: Allow the salad to sit for a few minutes after adding the dressing. This will give the flavors time to meld and intensify, enhancing the overall taste.