Sour Tamarind and Green Mango Salad
A refreshing Thai-inspired salad combining the sharp sourness of tamarind and green mango with crunchy peanuts and fresh herbs for a vibrant, tangy flavor. This thai-inspired salads (vegan) ready in about 15 minutes pairs tamarind paste, lime juice, fish sauce 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 3, 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 medium, peeled and julienned green mango
- 2 tbsp tamarind paste
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp, grated palm sugar
- 1, thinly sliced red chili
- 1/4 cup fresh cilantro leaves
- 1/4 cup, chopped roasted peanuts
- 1 small, thinly sliced shallot
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp lime juice, 1 tbsp fish sauce, and 1 tbsp grated palm sugar until the sugar dissolves completely.
- Step 2: In a large mixing bowl, combine 1 medium peeled and julienned green mango, 1 small thinly sliced shallot, and 1 sliced red chili.
- Step 3: Pour the tamarind dressing over the mango mixture and toss gently to coat all ingredients evenly.
- Step 4: Add 1/4 cup chopped roasted peanuts and 1/4 cup fresh cilantro leaves to the salad, tossing once more to combine.
- Step 5: Serve immediately for a crisp texture and bright, sour flavor.
Frequently asked questions
How long does Sour Tamarind and Green Mango Salad 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 Sour Tamarind and Green Mango Salad?
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 tamarind paste from drying out.
Can I substitute ingredients in Sour Tamarind and Green Mango Salad?
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 Sour Tamarind and Green Mango Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sour Tamarind and Green Mango Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! My family couldn't get enough of this tangy salad.
- ★★★★★
This salad is a refreshing twist! The sour tamarind and green mango combo is perfect.
- ★★★★☆
Delicious, though it took longer than expected to prepare.
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