📝 About This Recipe
This vibrant salad is a masterclass in the Thai philosophy of balancing sweet, sour, salty, and spicy notes. Featuring succulent, ripe mangoes contrasted against the sharp heat of Thai bird's eye chilies and the crunch of toasted peanuts, it offers a refreshing explosion of tropical flavor. Perfect as a palate cleanser or a light summer dessert, this dish elevates simple fruit into a sophisticated culinary experience.
🥗 Ingredients
The Fruit Base
- 3 pieces Large Ripe Mangoes (Firm but sweet, such as Nam Dok Mai or Kent variety)
- 1/4 cup Red Onion (Very thinly sliced into half-moons)
- 1/2 cup Fresh Cilantro (Roughly chopped leaves)
- 1/4 cup Fresh Mint (Torn by hand to prevent bruising)
Chili-Lime Dressing
- 3 tablespoons Fresh Lime Juice (From approximately 2 juicy limes)
- 1.5 tablespoons Palm Sugar (Finely grated; substitute with brown sugar if unavailable)
- 1 tablespoon Fish Sauce (Use a high-quality brand like Red Boat)
- 2-3 pieces Thai Bird's Eye Chilies (De-seeded and finely minced)
- 1 clove Garlic (Grated into a fine paste)
Crunch and Garnish
- 1/4 cup Unsweetened Coconut Flakes (Toasted until golden brown)
- 1/4 cup Roasted Peanuts (Unsalted and crushed coarsely)
- 1 pinch Flaky Sea Salt (To finish)
- 1 teaspoon Lime Zest (For aromatic garnish)
👨🍳 Instructions
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1
Prepare the dressing by whisking together the lime juice, grated palm sugar, fish sauce, and garlic paste in a small bowl until the sugar is completely dissolved.
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2
Stir the minced Thai chilies into the dressing. Let this sit for at least 10 minutes to allow the heat of the chilies to infuse into the liquid.
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3
Place the coconut flakes in a small, dry skillet over medium-low heat. Toast for 2-3 minutes, tossing frequently, until they turn a light golden brown and smell fragrant. Remove immediately from the pan to stop cooking.
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4
Peel the mangoes using a vegetable peeler. Cut the flesh away from the flat central pit.
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5
Slice the mango flesh into 1/2-inch thick batons or bite-sized cubes, depending on your preference for presentation.
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6
Soak the thinly sliced red onions in a bowl of ice water for 5 minutes. This removes the harsh 'bite' and keeps them crisp.
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7
Drain the onions thoroughly and pat them dry with a paper towel.
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8
In a large chilled mixing bowl, combine the mango slices, drained red onions, cilantro, and torn mint leaves.
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9
Drizzle the chili-lime dressing over the fruit mixture. Use a large spoon or clean hands to gently toss the salad, ensuring every piece of mango is glazed.
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10
Transfer the salad to a shallow serving platter rather than a deep bowl to showcase the colors.
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11
Sprinkle the toasted coconut flakes and crushed roasted peanuts generously over the top just before serving to maintain their crunch.
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12
Finish with a light sprinkle of lime zest and a tiny pinch of flaky sea salt to enhance the mango's natural sweetness.
💡 Chef's Tips
Choose mangoes that give slightly to pressure but aren't mushy; if they are too soft, the salad will become watery. To make this vegan, substitute the fish sauce with a high-quality light soy sauce or a vegan 'no-fish' sauce. If you are sensitive to heat, remove the white pith (membranes) from the chilies, as that is where the majority of the capsaicin resides. Always toast your coconut and nuts fresh; the oils in pre-toasted versions can go rancid and lack the aromatic punch of a fresh toast. Keep all fruit and the dressing chilled until the moment of assembly to ensure the salad is crisp and refreshing.
🍽️ Serving Suggestions
Pair with a crisp, off-dry Riesling or a chilled Chenin Blanc to balance the chili heat. Serve alongside grilled prawns or coconut-crusted chicken for a complete tropical meal. Offer a side of sticky rice to soak up the delicious chili-lime juices at the bottom of the plate. For a dessert twist, serve a scoop of coconut sorbet right on top of the salad. Accompany with a sparkling lime and ginger mocktail for a non-alcoholic refreshing pairing.