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Thai Mango Salad

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Ingredients

Adjust Servings:
2 mangoes — sliced thinly
1 red chili — sliced thinly
½ cup of bean sprouts
½ red peppers — julienned
½ cup Cilantro — finely chopped
1 tsp garlic — chopped
1/3 cup Basil — finely chopped
½ green peppers — julienned
2 tbsp sesame oil
1 tbsp honey
1 tbsp lime juice
¼ cup green onion — chopped
A handful of peanuts — crushed
2 tsp soy sauce
1 tsp fish sauce
3-4 Spring onions
oil — for frying

Nutritional information

415
calories
35.62 g
carbohydrates
7.65 g
protein
30.03 g
fat
657 mg
sodium
0 mg
cholesterol

Thai Mango Salad

Features:
  • Veg
Cuisine:
  • 20 mins
  • Serves 4
  • Easy

Ingredients

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The arrival of summers calls for a juicy, sugary and finger-licking fruit that gives an adrenaline rush to our fruity dreams and becomes the sole reason to love summers despite their scorching heat. It is quite fascinating to note that mango is the only fruit that is famous for its different varieties in different parts of the world; people have been experimenting with the fruit in their own ways. One such very yummy and healthy experiment is the Thai mango salad. While relishing the salad, you will discover the mouth-watery balance of sweet, salty, sour and spicy mango!

Health Benefits

Thai mango salad comes with a nutritional power pack having sufficient amount of vitamins (A+B6+B12 +C+E), calcium, zinc and very few calories vouching for a very tasty and healthy salad for someone looking out for weight loss. It packs in some 76 calories and has 0 g fat. Mango is high in fiber content and is a rich source of antioxidants that are good for the hair and skin.

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How to make Thai Mango Salad

  • Combine the thinly sliced mango and peppers in a bowl. Add the beans sprouts, green onions, and red chilies.
  • Chop up the herbs and toss everything together in the same bowl. In a different bowl prepare the dressing with sesame oil, honey, fish sauce, garlic, lime juice, and soy sauce. Mix properly.  Coat the vegetables with the dressing and toss it well.
  • Fry the onions in a pan in the desired amount of oil till they turn golden brown. Remove the extra oil by placing the fried onions on a paper towel. In a serving plate garnish the salad with the remaining green onions, crushed peanuts, and the herbs.
  • Top it up with the fried onions and you’re ready to serve.

Trivia

Do you know the origin of this pulpy fruit, mango? Well, mangos were first discovered some 30 million years ago in Northeast India, Myanmar, and Bangladesh. Slowly they moved from these regions to the southern parts of India.

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Thai Hot and Sour Soup
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Thai Panang Curry with Chicken
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Thai Hot and Sour Soup
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Thai Panang Curry with Chicken

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