Vietnamese Green Mango Salad with Chili Lime Dressing

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 drafted and published.

A refreshing and tangy salad combining crisp green mango with a vibrant chili lime dressing that delivers a perfect sour kick. This Vietnamese-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs green mango, carrot, fresh cilantro 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.

Prep: 15 min Serves 3 Vietnamese cuisine 150 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium, peeled and julienned green mango
1 medium, peeled and julienned carrot
1/4 cup chopped fresh cilantro
2 tbsp chopped fresh mint
1 thinly sliced red chili
3 tbsp fresh lime juice
2 tbsp fish sauce
1 tbsp brown sugar
1/4 cup chopped roasted peanuts

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, combine 2 medium green mangoes peeled and julienned with 1 medium peeled and julienned carrot.
Step 2: Add 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh mint, and 1 thinly sliced red chili to the bowl.
Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp fish sauce, and 1 tbsp brown sugar until sugar dissolves.
Step 4: Pour the chili lime dressing over the mango mixture and toss gently to coat all ingredients evenly.
Step 5: Transfer salad to a serving plate and sprinkle with 1/4 cup chopped roasted peanuts for crunch.