Spicy Pickled Green Mango Salad with Peanuts

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Thai-inspired salad featuring tart green mangoes tossed with a spicy, sour chili-lime dressing and crunchy peanuts. This Thai-inspired salad recipe, ready in about 15 minutes, pairs green mango, peeled and julienned, fresh 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 4, 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.

Prep: 15 min Serves 4 Thai cuisine 150 cal/serving

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Ingredients

2 medium green mango, peeled and julienned
1/4 cup fresh lime juice
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
1 small red Thai chili, thinly sliced
1 garlic clove, minced
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
1 medium shallot, thinly sliced

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar, 1 thinly sliced small red Thai chili, and 1 minced garlic clove until sugar dissolves, forming the dressing.
Step 2: Place 2 peeled and julienned medium green mangoes in a large mixing bowl. Add 1 thinly sliced shallot and toss with the dressing until mango is fully coated and glossy.
Step 3: Let the salad sit for 10 minutes to allow flavors to meld and mango to soften slightly.
Step 4: Just before serving, mix in 1/4 cup chopped roasted peanuts and 1/4 cup fresh cilantro leaves for crunch and herbal brightness.
Step 5: Serve as a tangy side dish to grilled meats or as a refreshing appetizer with sticky rice.