Thai Green Mango Salad with Mexican Chili and Mediterranean Olives

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

A refreshing Thai salad with green mango, Mexican chili, and Mediterranean olives for a spicy-savory contrast. This asian-inspired salads (vegetarian) ready in about 15 minutes pairs green mango, kalamata olives, jalapeño 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 240 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.

★ 4.5 (11 ratings) Prep: 15 min Serves 4 Asian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice the green mango into 1/2-inch cubes, then cut the jalapeño into thin slices and add to the bowl with the mango. Tip: Remove the jalapeño seeds for less heat, or leave them in for extra spice.
  2. Step 2: Add the kalamata olives to the bowl and gently toss to combine. Tip: Use a sharp knife to dice the mango evenly for consistent texture.
  3. Step 3: In a small bowl, juice the lime (about 2 tablespoons), then whisk in the fish sauce and 1-2 teaspoons of olive oil until the dressing is emulsified and fragrant. Tip: A splash of olive oil helps the dressing bind together smoothly.
  4. Step 4: Pour the dressing over the mango, jalapeño, and olives, then add the chopped peanuts (dice into 1/4-inch pieces if not already pre-chopped). Toss thoroughly until all ingredients are evenly coated and the peanuts are distributed throughout. Tip: For extra flavor, toast the peanuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Frequently asked questions

How long does Thai Green Mango Salad with Mexican Chili and Mediterranean Olives 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 Thai Green Mango Salad with Mexican Chili and Mediterranean Olives?

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 Thai Green Mango Salad with Mexican Chili and Mediterranean Olives?

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 Thai Green Mango Salad with Mexican Chili and Mediterranean Olives 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 Thai Green Mango Salad with Mexican Chili and Mediterranean Olives vegetarian?

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

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