Thai Spicy Mango Salad

I have a confession to make: I don’t particularly like salad. Most people are surprised by this as they think a health advocate must like salad. But plate of salad for lunch will make me very unhappy. Instead, I prefer my vegetables cooked. I like them stir-fry with garlic or roasted with herbs in the oven. If I had to eat raw vegetables, it must be made really well (which is hard to come by).

In the effort to look for salad I genuinely love to eat because of its taste and not only for its health benefits, I’ve found this: Thai Spicy Fruit Salad. The traditional recipe uses tropical fruits such as green papaya, green mango, star fruits or rose apple. It also includes string beans and cherry tomatoes.

If you’re a fan of the sour, sweet, salty, and umami combo, you’ll love this recipe. As some ingredients are hard to come by, I only use the more common mango, string beans, and cherry tomatoes.

Thai Spicy Salad 1


  • 1 (120 g) Green mango
  • 2 cups (60 g) French beans
  • 10 pcs (100 g) Cherry tomatoes
  • 3 cloves (10 g) Garlic cloves
  • 6 pcs (10 g) Bird’s eye chillies (cili padi)
  • 40 g Palm sugar (gula melaka)
  • 3 tbsp Roasted peanuts
  • 1 tbsp Dried shrimps
  • 1/2 cup Thai salad dressing


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