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Colorful bowl of Vietnamese Mango Salad with fresh ingredients and herbs

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.
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Prep Time 15 minutes
Total Time 15 minutes
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.