Sweet and Tangy Thai Mango Salad with Peanut Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing mix of shredded green mango, carrots, and herbs tossed in a creamy peanut dressing for a balance of sweet, tangy, and savory flavors. This thai-inspired salads (vegetarian, gluten free) ready in about 15 minutes blends large green mango, peeled and julienned, medium carrots, peeled and julienned, fresh cilantro leaves, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 large peeled and julienned green mango and 2 peeled and julienned medium carrots with 1/4 cup chopped fresh cilantro leaves and 1/4 cup chopped fresh mint leaves.
  2. Step 2: In a separate small bowl, whisk together 3 tbsp smooth peanut butter, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 2 tbsp water until smooth and creamy.
  3. Step 3: Pour the peanut dressing over the mango and carrot mixture and toss gently until all ingredients are evenly coated.
  4. Step 4: Sprinkle 1/4 cup chopped roasted peanuts on top and serve immediately for a crisp and refreshing salad.

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Frequently asked questions

How long does Sweet and Tangy Thai Mango Salad with Peanut Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sweet and Tangy Thai Mango Salad with Peanut Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sweet and Tangy Thai Mango Salad with Peanut 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 Sweet and Tangy Thai Mango Salad with Peanut Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sweet and Tangy Thai Mango Salad with Peanut Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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