Thai cuisine is known for its magical balance of flavors—sweet, sour, spicy, salty and aromatic. One dish that brings this harmony beautifully into a refreshing bowl is the Thai Mango Basil Salad. This salad is vibrant, juicy, fragrant and incredibly simple to prepare. It highlights the tropical sweetness of ripe mangoes, the freshness of basil, the crunch of vegetables and the zing of a classic Thai-style dressing. With no cooking involved, this recipe is perfect for hot days, quick lunches or a colorful side dish for dinner.

Let’s dive into a complete, easy-to-follow 900-word recipe for a delicious Thai Mango Basil Salad.

Ingredients (Serves 2–3)

For the Salad

2 ripe but firm mangoes (preferably Thai or Alphonso), sliced or cubed
1 small cucumber, thinly sliced
1 small red bell pepper, julienned
1 small carrot, julienned
1 small red onion, thinly sliced
A handful of fresh basil leaves (Thai basil preferred)
1–2 tablespoons roasted peanuts or cashews
1 tablespoon chopped fresh coriander (optional)

For the Thai Dressing

2 tablespoons lime juice
1 tablespoon honey or brown sugar
1 tablespoon soy sauce or fish sauce (traditional Thai flavor)
1 teaspoon sesame oil
1 teaspoon grated ginger
1 clove garlic, finely chopped
1 teaspoon red chili flakes or 1 fresh red chili (thinly sliced)
½ teaspoon salt
1–2 tablespoons water (to balance the dressing)

How to Prepare Thai Mango Basil Salad

Step 1: Prepare the Mangoes

Start by choosing mangoes that are ripe and sweet but still firm enough to hold their shape in the salad. Overripe mangoes will turn mushy.

Peel the mangoes and cut them into thin slices or medium-sized cubes.
Place them in a large mixing bowl.
Keep the bowl chilled while you prepare the remaining ingredients.

Tip: If your mangoes are too soft, freeze the pieces for 10 minutes before mixing.

Step 2: Prepare the Vegetables

This salad gets its beautiful crunch and color from fresh, crisp vegetables.

Slice the cucumber thinly.
Cut the bell pepper into long, thin strips.
Julienne the carrot for extra crunch.
Slice the red onion into thin crescents.

Add all the chopped vegetables to the bowl with the mangoes.

Step 3: Add Basil Leaves

Basil is the soul of this salad. Thai basil gives the most authentic flavor, with its slight sweetness and anise aroma. If you don’t have Thai basil, regular basil works perfectly too.

Tear the basil leaves gently with your hands.
Add a generous handful to the salad bowl.

The aroma of basil instantly lifts the dish, adding freshness and depth.

Step 4: Prepare the Thai Dressing

A Thai salad dressing is all about balance. Each element should enhance the others without overpowering.

In a small bowl, mix lime juice, honey or brown sugar, soy sauce/fish sauce and sesame oil.
Add grated ginger and chopped garlic.
Sprinkle chili flakes or add sliced fresh chili.
Add salt and mix well.
Optional: Add 1–2 tablespoons of water to slightly lighten the dressing.

Taste the dressing—you should feel a sweet-sour-salty-spicy hit all at once.

Step 5: Combine and Toss

Pour the dressing over the mango and vegetable mixture.

Using two large spoons or salad tossers:

Mix gently to coat every piece with the dressing.
Avoid overmixing to prevent the mango from breaking down.
Add the nuts (peanuts or cashews) just before serving to keep them crunchy.

Step 6: Chill and Serve

This salad tastes best slightly chilled.

Refrigerate the salad for 10–15 minutes before serving.
Garnish with fresh basil, coriander, extra nuts or even sesame seeds.

Serve immediately for maximum freshness and texture.

Why This Salad Works So Well

1. Layers of Flavor

Thai cuisine is famous for its balance of four key flavor elements:

Sweetness from mango and honey
Sourness from lime
Saltiness from soy/fish sauce
Heat from chili

Every bite feels complete, refreshing and bold.

2. Perfect Texture Combination

Mango: juicy and soft
Vegetables: crisp
Nuts: crunchy
Dressing: tangy and light

This mix makes the salad satisfying without being heavy.

3. Nutritious Yet Light

Packed with vitamins, antioxidants, fiber and healthy fats, this salad is both low in calories and rich in nutrients.

Variations You Can Try

1. Add Protein

Make it a full meal by adding:

Grilled chicken strips
Prawns
Tofu cubes
Paneer slices
Boiled chickpeas

2. Make It Creamier

Add:

Sliced avocado
A spoon of Greek yogurt dressing
Coconut flakes

3. Make It Spicier

Increase heat by adding:

Extra chili
Sriracha drizzle
Crushed black pepper

4. Veggie Enhancements

You can include:

Cherry tomatoes
Lettuce
Purple cabbage
Spring onions

5. Vegan Version

Simply replace honey with maple syrup or agave.

Tips for the Best Thai Mango Basil Salad

✔ Choose mangoes wisely: They should be ripe but firm.
✔ Don’t skip basil: It adds freshness and aroma.
✔ Balance the dressing: Adjust lime, honey and chili to your preference.
✔ Add nuts last: To maintain crunch.
✔ Serve fresh: This is not a salad you store for long.
✔ Chill before eating: Helps flavors blend beautifully.

Serving Suggestions

Serve as a starter for Asian meals.
Enjoy as a light lunch on hot days.
Great as a side dish with grilled recipes.
Perfect for brunch menus or potluck gatherings.
Works wonderfully in mason jars for photos and gifting.

Final Thoughts

Thai Mango Basil Salad is a celebration of colors, flavors and freshness. With its tropical mango sweetness, the sharpness of lime, the fragrance of basil and the crunchy vegetables, every spoonful tastes lively and refreshing. This recipe is incredibly easy, requires no cooking, and can be customized endlessly. Whether you’re trying to eat healthier, brighten up your meals or impress your guests with something exotic, this salad is a perfect choice.

With just a few ingredients and a simple dressing, you can bring bold Thai flavors to your table in under 15 minutes. Try it once, experiment with variations and enjoy a dish that’s as nutritious as it is delicious.
Do Follow Us On Instagram