"This is a smashing side dish, with an interesting mix of spicy, sweet and sour! Try it and it will be one of your favorites! Delicious with BBQ's or Asian food." — MIREILLE67
Watch video tips and tricks
mangos - peeled, seeded, and cubed
fresh lime juice
extra-virgin olive oil
red pepper flakes
chopped fresh cilantro
salt and freshly ground black pepper to taste
I used thinly sliced red onion instead of shallots. Instead of red pepper flakes, I used thin slivers of sweet red peppers. The tastes complemented one another beautifully and it was a very pretty salad also!
This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving.
WOW, I LOVE THIS!!! We normally stay away from recipes with no reviews, but took a chance. I only gave it 5 stars because there is not a 50 star button.
This was an interesting compliment to BBQ meat.
Found the pepper flakes to be a bit strong, so I suggest using less. A good sweet mango is a stand alone flavor, & I felt the spices masked its sweetness and didn't really enhance it.
This was great!! I served it at a bar-b-que. A wonderful summer sidedish.
This is really good and really refreshing. I'd say don't use over ripe mangoes or it will get soupy.
ALSO- a really nice variation to try: replace Cilantro with Basil if you like basil more.
I have made this twice & we love it; however, the 1T red pepper flakes is unbelievable. I sifted it with a strainer to keep the seeds out & used only a tiny amount of red pepper, but it was still overpowering. Next time I will try Peggy's suggestion to use red onion & red bell pepper.
This recipe is superb! I made it as a side dish with a grilled ginger chicken and it was great. I might try it with fish next time. This one is definately a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Mango Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 46
See how to make a simple, spicy and delicious rice noodle salad.
Corn, sweet onions, and jalapenos combine into a spicy summer salad.
See how to make a quick Thai-influenced fish dish on the grill.