Four-Ingredient Thai Mango Salad with Chili-Lime Dressing
A bright, fresh Thai-inspired mango salad combining sweet, tangy, and spicy flavors in just four main ingredients. This Thai-inspired salad recipe (gluten free), ready in about 15 minutes, pairs ripe green mango, carrot, fresh cilantro leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, peeled and julienned ripe green mango
- 1 medium, peeled and julienned carrot
- 1/2 cup, roughly chopped fresh cilantro leaves
- 1 small, finely sliced red chili
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp crushed roasted peanuts
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 julienned ripe green mango, 1 julienned medium carrot, 1/2 cup roughly chopped fresh cilantro leaves, and 1 small finely sliced red chili.
- Step 2: In a separate small bowl, whisk together 3 tbsp lime juice, 1 tbsp fish sauce, and 1 tsp brown sugar until the sugar dissolves and the dressing is balanced between sour, salty, and sweet.
- Step 3: Pour the dressing over the mango mixture and toss thoroughly to coat all ingredients evenly.
- Step 4: Sprinkle 2 tbsp crushed roasted peanuts on top for crunch before serving immediately.
Frequently asked questions
How long does Four-Ingredient Thai Mango Salad with Chili-Lime Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Four-Ingredient Thai Mango Salad with Chili-Lime Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe green mango from drying out.
Can I substitute ingredients in Four-Ingredient Thai Mango Salad with Chili-Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Four-Ingredient Thai Mango Salad with Chili-Lime Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Four-Ingredient Thai Mango Salad with Chili-Lime Dressing gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
