Tangy Tamarind and Green Mango Salad

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

A refreshing and tangy salad combining sour green mango with tamarind dressing, perfect for a light appetizer or side dish. This thai-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs green mango, tamarind paste, lime juice 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 90 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 90 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 2 tablespoons tamarind paste, 1 tablespoon lime juice, 1 tablespoon fish sauce, and 1 teaspoon brown sugar until the sugar dissolves completely and the dressing is smooth.
  2. Step 2: Place 1 medium peeled and julienned green mango in a large mixing bowl and add 1 small finely chopped red chili for heat.
  3. Step 3: Pour the tamarind-lime dressing over the mango and chili mixture, tossing gently to coat all pieces evenly.
  4. Step 4: Sprinkle 2 tablespoons chopped fresh cilantro and 2 tablespoons crushed roasted peanuts over the salad and toss just once more to combine flavors.
  5. Step 5: Serve immediately for the freshest taste, enjoying the bright sour notes balanced with savory and sweet elements.

Frequently asked questions

How long does Tangy 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 Tangy 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 green mango from drying out.

Can I substitute ingredients in Tangy 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 Tangy Tamarind and Green Mango Salad 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 Tangy Tamarind and Green Mango Salad 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.

Related recipes