Thai Mango Salad with Peanut Dressing
This fresh Thai salad recipe features mango, bell pepper, greens and a delicious peanut dressing! It's a little spicy, a little sweet and full of flavor.
Updated by Kathryne Taylor on May 13, 2025
Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this on my trip to Thailand, but it would certainly pair well with Thai cuisine.
This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing.
The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.
To create this recipe, I took my Thai mango cabbage wraps as inspiration and reimagined them as a green salad. I love the mild and tender bites of butter lettuce, which provide substance while letting the bolder flavors shine. That said, you can substitute any mild greens.
I originally shared this recipe in 2016, and it’s still one of my favorites! I’m sharing it again today with updated photos. I hope you’re enticed to try it. If you’re new to preparing mango, here’s how to cut a mango.
How to Serve Mango Salad
This cooling salad would make an excellent side for any of my Thai-inspired recipes, especially spicy options like Panang Curry with Vegetables, Thai Green Curry with Spring Vegetables or Spicy Kale and Coconut Fried Rice.
It would also be great with grilled entrées, and I’d be delighted if someone served this salad to me poolside. The salad could pass as a light dinner on its own. Or for more substance, add some crispy baked tofu.
More Fruity Summer Salads
- Berry Spinach Salad
- Colorful Strawberry Arugula Salad with Balsamic Vinaigrette
- Erin’s Peach & Avocado Green Salad
- Summertime Fruit Salad
- Watermelon Salad with Feta and Mint
If you love the flavors in this salad, don’t miss my Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce, Crunchy Thai Peanut & Quinoa Salad, Fresh Mango Salsa or Peanut Dipping Sauce.
Please let me know how your salad turns out in the comments! I love hearing from you.
Thai Mango Salad with Peanut Dressing
This green salad is bursting with fresh Thai flavors and bright colors. It’s great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.
Ingredients
Thai mango salad
- One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces
- 1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
- 3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
- ½ cup thinly sliced green onion (both green and white parts)
- ⅓ cup roughly chopped roasted peanuts
- ¼ cup chopped fresh cilantro
- 1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)
Peanut dressing
- ¼ cup creamy peanut butter
- 1 tablespoon tamari or soy sauce
- 1 tablespoon + 1 teaspoon maple syrup or honey
- 2 cloves garlic, pressed or minced
- Pinch of red pepper flakes (if you like spice)
- ¼ cup lime juice (about 2 to 3 limes)
Instructions
- To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
- To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.
- Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.
- When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.
Notes
Make it gluten free: Use certified gluten-free tamari, not soy sauce.
Make it vegan: Use maple syrup, not honey.
2025 recipes edits: I revisited this recipe and lightly revised the dressing by omitting 1 tablespoon apple cider vinegar and 1 teaspoon toasted sesame oil. I prefer maple syrup in the dressing, which is less sweet than honey, so I increased it by 1 teaspoon.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Awesome.
You just sold yourself a cookbook.
Is it supposed to be toasted sesame oil?
Hi Holly, yes that will work as well.
I’ve made this twice now. The first time was just for myself and today I made it to share with my husband. It’s so good though that I wanted it all to myself and eyed his portion jealously!
That’s too funny! Thanks for your review.
wow it was really really v yummy
thnx dear for sharing this mouth wtering delicious recepie
You’re welcome, Aliya!
This is an incredible recipe and we have it often during he summer months! Will sometimes add chicken that has been sauteed and then sauteed a little longer the last few minutes with some of the peanut sauce dressing. A winner and our choice of lettuce is the butter leaf.
Great to hear, Loretta!
Delicious! I always feel I’ve done my body good when I prepare and eat one of your recipes! Thanks Kate!
You’re welcome, Liz!
I really like Thai style food, especially this mango recipe.
Thanks for sharing!
Wow this recipe is amazing. Just loved it. Its clearly given step by step with pictures.
This is one of my go-to summer salads. I swap the soy sauce with fish sauce. Love it!
Hello, and thank you so much for the recipe. Itโs was really good, just one question. The dressing was a bit heavy. How can I make it lighter please?
Thank you
Hi there! Glad you enjoyed it. You can thin the dressing with water, one tablespoon at a time.
Flavorful Summer Salad
Made this last night, It was so good! I had run out of lettuce so i used
cabbage (coleslaw package). I was worried it might taste to peanut buttery, but it was so delightful. I used extra red pepper as i didnโt have jalapeรฑos. I put some chopped pork tenderloin leftovers, making for a main course. Thanks for such a refreshing delightful salad experience..
Are the roasted nuts meant to be salted or unsalted. Thanks
Like all your recipies, this was amazing. What else can I use that Peanut sauce for???? Would it work for peanut noodles?
Peanut noodles sound delicious! I love it as a dipping sauce for tofu. Or try my spring rolls, I have a variation of it there.
Great summer recipients when it is super hot out. I actually made some cold ramen noodles and added it to this salad
Hi I made the Thai Mango salad. The dressing is super delicious. I had it with Thai chicken curry. Heavenly taste. Thank you very much.
Carmen
One of the best salad recipes I’ve found in ages. I just love this. So fresh and the balance of the flavors is perfect. I made it all summer. Pairs amazing with pad Thai or coconut shrimp! I love your blog, Kate! Thank you for creating easy to follow, delicious, healthy, vegetarian-friendly recipes.
Kathryne, an out of season mango dropped from my mango tree. I searched out and loved the ingredients of your recipe. Fortunately found most of them in my kitchen. The salad came out awesome (yummm as I would like to say it). Waiting to try the dressing again with raw papaya. Thank you!!!
From another dog lover.
Ambika
Yes, Yummmo….this salad was a huge hit in Melbourne Australia over summer…. we kept some of the salad dressing for our next salad
This salad was so delicious! The dressing was packed with flavor and the salad wasn’t too spicy which I enjoyed. I made this on Sunday and enjoyed 4 salads at work. It only lasted 4 days through!
So delicious! I had recently bought a case of mangoes and they were all ripening at the same time. Came to your site and searched “mango” because I knew that you would a recipe to help me out. And I was ABSOLUTELY right! Amazing salad… my husband and 2 young kiddos also loved it. Thanks for always being a guarantee… I have tried so many of your recipes and I have never once been disappointed! Cheers!
I love that! Thank you for your review, Kaitlin.
Iโve made the dressing twice now with an Asian style salad, once with seared tuna and once with coconut shrimp. The dressing is incredible, I mean truly game changing delicious! I used the chopped peanuts which gives it crunch. Try it!
Totally yummy.
I am a new vegan and always on the lookout for new recipes. I try to avoid using oil but I did use a touch of sesame oil. I didn’t use the full amount and it was still delicious!
I will definitely serve this to my omnivore friends – – – when we are allowed to gather again.
That’s great to hear, Kathryn! Thank you for your review.
I added avocado so good got heaps of compliments
That’s great to hear, Amanda!
We tried it today. We didnโt have sesame oil so took a chance with olive oil- turned out great! Itโs mango season here in Australiaโฆ canโt wait to make it again for a barbecue!
Thank you for sharing, Smriti! I appreciate your review.
This was delicious! I omitted the green onions because I didn’t have any, and used lemons instead of limes in the dressing… but it turned out very good. I used arugula and spring greens from the farmer’s market greenhouse. I will definitely make it again.
That’s great to hear, Katie!
Very nice Thai style salad and dressing. We do quite a lot of Thai cooking at our home. If anyone is interested in upping the Thai side of the dressing, I would suggest adding a dash of fish sauce, finely diced ginger, lemon grass paste and sub the pepper flakes for fresh Thai green or red chilies. Finish with finely chopped fresh mint and basil.
That’s great to hear, Bill! Thank you for sharing.
Made this last night, after an internet search using the words: “mango, jalepeno, salad”. Lots of results but when I saw one from you, I went right to it. Your recipes are always great!
This one was another winner. I used a combination of arugula and green leaf lettuce which were the other things I had in my fridge that I needed to prioritize using. I was a little short on cilantro, since it is still quite small in the garden(it’s very early in the growing season here in Maine). I think it would have been really fun with the addition of rice noodles but alas the pantry was bare. Maybe next time.
Hooray! I’m glad you came across this one. Thank you for taking the time to comment and review!
Do you think mint and Thai basil would be a good sub to cilantro?
Hi Erica, you could try it. I haven’t tested it, so I can’t say for sure.
Dear Kate
I made the Thai Mango Salad with Peanut Dressing and it was utterly divine. The recipe is definitely going to join the list of my ultimate favourite recipes of all time! Thank you so much for sharing it.
Jacqui
Kwazulu Natal
South Africa
Absolutely delicious salad. It was very easy to bulk up and accomplish a ladies’ luncheon salad for four. So many wonderful flavors melting together, it was a real treat. Thank you.
You’re welcome, Grace! Thank you for your review.
Hey! I LOVE your recipes and also have your book. :) was planning to try this tonight!
Just wondering do you know how long this keeps in the fridge?
Thanks!
Hi Jess, if you keep the dressing separate, it should last a few days.
Dearest Katie My husband and I on our quest for a healthier longevity found our way to your site. Your recipes are a great addition to our life. I have made your granola multiple times and just recently the Thai mango salad w peanut dressing. My husband loved it! It was fresh and super tasty!! Thanks
That’s great to hear, Dolores! I appreciate your review.
I love this recipe! I add the Crispy Baked Tofu and make it into a wraps for lunches
One in my household has a nut allergy. What would you suggest as an alternate dressing for the mango salad?
Hi Howard, you could try sunflower seed butter. The flavor profile would be different, but those who can’t eat nuts often rely on that substitution.
This looks amazing!! It has so much in it that I love–I can’t wait to try it!
As always, a great recipe on Cookie and Keat. I put leftover roast salmon on top, it was such a good way to use it. I would try fresh tuna also. Because we always have crunchy peanut butter, totally untreated except grinding, I skipped the peanuts. While I can get great peanut butter, jalapeno peppers are not usually available so I put sriracha in the dressing.
Nice salads
Perfect for meal prep since I had all (almost) all the ingredients and no plans for any! Swapped out the butter lettuce for a bag of cruciferous crunch mix (holds up better for dressing!) and added black beans and quinoa for extra fiber/protein and to bulk it up to make 4 lunches.
Not sure it resembles Thai anything so much, but itโs healthy and flavorful and took care of meal prep!
Really tasty and nice. And easy! I used crunchy peanut butter and I think the smooth version will be better, as you also indicate in the recipe.
Will definitely make this again.
I made your peanut dressing to go with a different version I do of mango salad, and it was to die for! The lime juice made it special with a zing! Thank you!
Wanted a quick dinner, this salad was fabulous! The crunch of peanuts, paired with the jalapeรฑo bite and the mango sweetness and then the cilantro, wow! The dressing was so delicious! Served sushi on the side and got many compliments! ,
Wow! So delicious and easy to make and my family loved it too! Keeping this in our regular salad rotation!
Thank you for the 2025 dressing edit notes! I’ve been making this salad for years and absolutely LOVE it. But when I went to make it a few days ago the dressing just seemed off and I swore it had toasted sesame seed oil but didn’t see it in the recipe. Haha I thought I was going crazy.
This is by far one of my most favorite salads. Thank you!!!