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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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
- ★★★★★
This salad is a refreshing twist! The sour tamarind and green mango combo is perfect.
- ★★★★★
Loved it! My family couldn't get enough of this tangy salad.
- ★★★★☆
Great recipe, but the tamarind dressing was a bit too sour for my taste.
