Vietnamese Mango Salad

Refreshing and delightfully vibrant, this Vietnamese Mango Salad is the perfect dish to brighten up any meal. With its mix of juicy mango, crisp vegetables, and zesty dressing, you’ll be transported to a sunny garden with every bite. Simple to prepare, this salad makes a great side or a light main dish packed with flavors.

Why You’ll Love This Vietnamese Mango Salad

• Bursting with fresh flavors that balance sweet and tangy
• Quick and easy to prepare, ideal for busy weeknights
• Great for meal prep or as a packed lunch
• Family-friendly, appealing to both kids and adults
• Leftovers store well and can enhance subsequent meals

Ingredients Needed

• Fruits:
  • 2 medium ripe mangoes
• Veggies:
  • 1 large cucumber (English or Persian)
  • 1 medium bell pepper (optional)
  • 1 medium carrot
  • 1 small red chili (optional)
• Sauce:
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce (or soy sauce for vegan)
• Herbs:
  • 1/4 cup fresh herbs (mint and cilantro)

Step-by-Step Instructions

1.

Wash and peel the mangoes, cucumber, and carrot. Cut the mango into thin strips and shred the carrot. Slice the cucumber and bell pepper if using.

2.

In a large bowl, combine the mango, cucumber, bell pepper, carrot, and chopped red chili. Mix well.

3.

In a small bowl, whisk together the lime juice and fish sauce, adjusting to taste.

4.

Pour the dressing over the salad mixture and toss gently until coated.

5.

Fold in the chopped mint and cilantro. Serve immediately or chill for 10-15 minutes to enhance flavors.

Serving Suggestions Vietnamese Mango Salad

• Pair with grilled chicken or shrimp for a heartier meal
• Serve alongside a bowl of jasmine rice
• Top with crushed peanuts or cashews for extra crunch
• Enjoy with a refreshing iced tea or coconut water
• Present on a colorful platter to enhance visual appeal

Tips for Success Vietnamese Mango Salad

• Choose ripe but firm mangoes for the best texture.
• Adjust the spiciness by adding or omitting the chili based on your preference.
• Let the salad sit briefly after tossing to allow flavors to meld.
• Store leftovers in an airtight container in the fridge for up to two days.

Variations

Here are a few easy ways to change it up:

• Add cooked shrimp or tofu for protein.
• Spice it up with jalapeños or extra red chili.
• Create a dairy-free version by sticking with the vegan sauce option.
• Include additional veggies like bell peppers, radishes, or snap peas.

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Vietnamese Mango Salad

Refreshing and delightfully vibrant, this Vietnamese Mango Salad features juicy mango, crisp vegetables, and zesty dressing, making it perfect for any meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Vietnamese

Calories: 150

Ingredients Method Notes

Ingredients

  

Fruits

• 2 medium ripe mangoes Choose ripe but firm mangoes for the best texture.

Veggies

• 1 large cucumber (English or Persian)
• 1 medium bell pepper (optional)
• 1 medium carrot
• 1 small red chili (optional) Adjust spiciness based on preference.

Sauce

• 2 tablespoons lime juice
• 1 tablespoon fish sauce (or soy sauce for vegan) Substitute with soy sauce or coconut aminos for vegan option.

Herbs

• 1/4 cup fresh herbs (mint and cilantro)

Method

 

Preparation

1. Wash and peel the mangoes, cucumber, and carrot. Cut the mango into thin strips and shred the carrot. Slice the cucumber and bell pepper if using.
2. In a large bowl, combine the mango, cucumber, bell pepper, carrot, and chopped red chili. Mix well.
3. In a small bowl, whisk together the lime juice and fish sauce, adjusting to taste.
4. Pour the dressing over the salad mixture and toss gently until coated.
5. Fold in the chopped mint and cilantro. Serve immediately or chill for 10-15 minutes to enhance flavors.

Notes

Let the salad sit briefly after tossing to allow flavors to meld. Store leftovers in an airtight container in the fridge for up to two days.