Thai Mango Salad with Thai Sweet Chili Dressing Recipe
I love Thai food. I love the kick that Thai sweet chili brings. I love peanut sauce, even the chopped peanuts. And I love mangos. So, this is a perfect combination with its bright sweet chili and lime dressing and ripe mangos.
When we made this in our test kitchen, we served this to customers and employees. (That's what we do in the test kitchen.)
Most loved it! The dressing has a little kick. You can control how much by how much of the pepper that you add. We're in Idaho--meat and potato country--and a little heat goes a long way. Manage the pepper and you and your family will love this Thai salad.
Of course, the fresh fruit--the mango-- makes this salad. Included are directions with pictures for dicing your mangos.
For the Thai Sweet Chili Dressing
1/4 cup Thai Sweet Chili Sauce
3/4 cup lime juice
one green onion, very finely sliced
two tablespoons brown sugar
Serrano pepper, seeded and very finely diced (for heat)
Remove the seeds and the inner membranes. Start with 1/4 of the pepper and add more to get the heat that you want.
Mix the lime juice, brown sugar, and chili sauce. Add the onion and pepper pieces.
For the Mango Salad
two mangos, cut and diced
lettuce, shredded or other greens
peanuts, finely chopped
Arrange the mango dices on beds of greens. Drizzle with the dressing. Sprinkle with chopped peanuts.
Thai Mango Chicken Salad
Make the salad as instructed. Add diced chicken breast with the mango pieces. Drizzle the dressing over the chicken as well as the mango.
Thai Salmon with Sweet Chili Mango
Grill salmon fillets. Place a bed of shredded lettuce on each plate. Pile mango on the salmon and drizzle each salmon salad with the dressing letting the dressing seep down to the salmon.
How to Dice a Mango
- Mangos have large, fibrous pits that cling to the flesh. The pits are flat and oval-shaped. Take a sharp knife and cut the mango parallel to the pit leaving a center slice around the pit.
- From the flesh side and being careful not to cut through the skin, cut the flesh in a square, diced pattern down to the skin.
- Press the skin upwards. The diced flesh will cling to the skin. Using your sharp knife, slice the mango pieces from the skin.
- Peel the skin from the remaining slice with the pit embedded. Trim the soft flesh from the fibrous material surrounding the pit.