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Thai mango salad recipe
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5 from 1 vote

Healthy Thai Mango Salad Recipe

This healthy Thai mango salad recipe is one of our favorites because it is so fresh and vibrant. And it only takes roughly 15 minutes to make.
It’s so simple, but at the same time, full of complexity!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Thai
Keyword: Healthy Thai Mango Salad Recipe, How to make Healthy Thai Mango Salad Recipe, Thai Mango Salad Recipe
Servings: 4 servings
Calories: 253kcal
Author: Luna Regina


  • 1 tsp garlic powder
  • 1/4 tsp chili powder divided
  • 1/8 tsp salt
  • 1/4 tsp black pepper divided
  • 2 tbsp olive oil divided
  • 8 oz raw shrimp peeled and deveined
  • 1/2 tsp Thai fish sauce
  • 2 tsp honey
  • 3 tbsp fresh lime juice
  • 0.25 oz fresh ginger about 1-inch knob, peeled and minced
  • 1.2 oz yellow onion about ⅓ medium
  • 1 tsp garlic minced
  • 2.1 oz unsalted roasted peanuts about ½ cup
  • 4 oz green mango about 1/3 medium, skin and pit removed, grated
  • 3 oz carrots peeled and grated
  • 0.25 oz fresh red chili peppers thinly sliced into strips
  • 3 oz cherry tomatoes cut into halves
  • 1/4 cup fresh cilantro roughly chopped
  • 1/2 tsp red pepper flakes
  • 1 tsp unsalted roasted sesame seeds


  • Make shrimp seasoning mix: combine garlic powder, 1/8 teaspoon chili powder and 1/8 teaspoon black pepper. Mix well.
  • Cook the shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the shrimp. Sprinkle the seasoning on top. Cook for 5 minutes or until each side has just turned pink, flipping halfway. Turn off the heat. Transfer to a plate and set aside.
  • Make the peanut dressing: in a food processor, blend together fish sauce, honey, lime juice, ginger, onions, garlic, roasted peanuts, salt, and the remaining 1 tablespoon olive oil, and 1/8 teaspoon each of chili powder, and black pepper. Set aside.
  • Mix the salad: In a large mixing bowl, combine cooked shrimp, mango, carrots, fresh chili peppers, cherry tomatoes, and the peanut dressing. Mix well to marinate.
  • Plating: Transfer the salad to a serving plate. Garnish with chopped cilantro, red pepper flakes, and sesame seeds.


Serving: 1serving | Calories: 253kcal | Carbohydrates: 17g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 91mg | Sodium: 227mg | Potassium: 451mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4195IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 1mg