Mango salad Calories

Thai green mango salad typically combines tart, unripe mango with lime, fish sauce, chilies, and herbs, often topped with peanuts or dried shrimp. It is a sharp, savory-spicy salad rather than the sweeter style made with ripe mango.

Mango salad can use either, but the style changes: ripe mango gives a soft, sweet salad, while firm green mango is tart and crunchy. Choose ripe fruit for leafy salads and green mango when you want a crisp, punchy dressing.

To cut mango for mango salad, slice down either side of the flat pit, score the flesh into cubes without cutting through the skin, then turn the skin inside out. Scoop out the cubes and trim any usable flesh around the pit.

Mango salad components can be prepped ahead, but keep the dressing and cut mango separate from the leaves until serving. This prevents the greens from wilting and the fruit from releasing juice into the salad.

A lime-based dressing goes especially well with mango salad. For a simple version, whisk lime juice with oil, a little honey, and salt; for a savory Southeast Asian-style salad, use lime, fish sauce, and chili instead.

Keep mango salad from getting watery by using firm fruit, drying washed greens thoroughly, and dressing the salad just before eating. If using cucumber or juicy tomatoes, cut them near serving time and drain away excess liquid.

Mango salad pairs well with grilled fish, chicken, tofu, or spicy dishes. Its sweet-tart flavor adds freshness alongside richer mains; serve it as a side rather than leaving it dressed for a long time on a buffet.

Mango salad with leafy greens is best eaten the day it is made. Refrigerate leftovers in a sealed container and eat them promptly; dressing, cut fruit, and greens soften or wilt during storage, so the salad will lose its texture.

Fresh mango is usually better for mango salad because it holds its shape and does not add thawing liquid. If using frozen mango, thaw it completely, drain and pat it dry, then fold it in gently; expect a softer texture.