If you love bold flavors and ultra-fresh textures, Thai Prawn And Mango Salad is about to become your newest obsession! Bursting with juicy mango slices, succulent prawns, and a zesty, aromatic dressing, this salad hits every note from sweet to spicy to umami—just like your favorite Thai street food, but in vibrant salad form.
Why You’ll Love This Recipe
- A Symphony of Flavors: Every bite bursts with sweet mango, tender prawns, crunchy peanuts, and a tangy, punchy Thai dressing—it’s irresistibly moreish!
- Super Quick & Easy: With minimal prep (just some chopping and shaking!) you’ll have an impressive, restaurant-worthy salad on the table in just 15 minutes.
- Light Yet Satisfying: This salad manages to be both refreshing and filling, making it perfect for hot lazy days, speedy lunches, or fuss-free dinner parties.
- Naturally Gluten-Free: With prawns and produce as the superstars, this dish fits so many dietary preferences without sacrificing any excitement or flavor.
Ingredients You’ll Need
What makes Thai Prawn And Mango Salad so magical is how each humble ingredient adds color, crunch, or that covetable sweet-sour zing we all crave. Keep it simple, but choose the freshest produce and quality prawns you can find for a dish that feels gourmet with minimal effort.
- Tiger prawns (cooked, 1 kg): Meaty, sweet, and satisfyingly plump, prawns are at the heart of this salad—buy them cooked for a shortcut, or cook your own for extra flavor.
- Ripe but firm mangoes (2): Mango brings a tropical sweetness—choose varieties like Kensington Pride or Honey Gold that are fragrant, juicy, but sturdy enough to hold their shape.
- Iceberg lettuce (½ head, 300 g): Crisp, refreshing, and the perfect cooling base for all those bold Thai flavors.
- Red onion (1): Thinly sliced for peppery bite and gorgeous color contrast.
- Large carrot (1): Julienned, it adds brilliant crunch and a sweet, earthy bite.
- Lebanese cucumber (1): These are tender-skinned, crisp, and have minimal seeds—ideal for bright, fresh salads.
- Fresh bean sprouts (1 cup): Peppery and crunchy, they bring another layer of texture and a welcome freshness.
- Unsalted peanuts (¼ cup): Toasted and chopped for nutty, robust flavor and irresistible crunch on top.
- Fresh coriander leaves: For that signature Thai perfume and burst of color.
- Lime wedges: Essential for squeezing at the table—adds a final touch of brightness.
- Lime juice (2 tablespoons): Sharp and citrusy, this forms the backbone of the vibrant Nahm Jim dressing.
- Fish sauce (1 tablespoon): Salty, deeply savory, and an absolute must for real Thai flavor.
- Coconut sugar (2 tablespoons): Brings subtle caramel sweetness to balance the tart and salty notes.
- Grated ginger (1 teaspoon): Lifts the dressing with gentle warmth and zing.
- Garlic (4 cloves): Finely minced for punchy, aromatic drama in the dressing.
- Coriander root & leaves (1 tablespoon, chopped): Adding herbal, earthy depth to the Nahm Jim—don’t skip the roots if you have them!
- Red cayenne chilli (1): Deseeded and finely chopped for a moderate, family-friendly heat and lovely color flecks throughout.
Variations
The real beauty of Thai Prawn And Mango Salad is just how easily you can riff on the basics based on what you have, or tailor it for different preferences. Don’t be afraid to get creative—the flavors are endlessly adaptable!
- Switch the Protein: Not a fan of prawns? Try poached chicken, grilled tofu, or even flaked salmon for a delicious twist.
- Make It Vegetarian: Skip the prawns and use extra crispy tofu or chickpeas, and sub soy sauce for the fish sauce to keep it plant-based.
- Bump Up the Heat: Love things spicy? Stir some Bird’s Eye chilli or extra cayenne into the dressing—or add thin slices directly to the salad for those who dare.
- Add More Veg: Throw in thinly sliced red capsicum, shredded cabbage, or snow peas for added crunch and color.
- Nut-Free Option: If peanuts aren’t suitable, toasted cashews or sunflower seeds are wonderfully crunchy alternatives.
How to Make Thai Prawn And Mango Salad
Step 1: Prep the Prawns & Mango
Begin by making sure your prawns are ready: remove and discard the heads, then peel and devein them for the very best texture and appearance. For the mango, slice the cheeks off each fruit, then score the flesh thinly with a small knife before scooping out delicate slices with a spoon—this keeps the mango beautifully intact in your salad.
Step 2: Whip Up the Nahm Jim Dressing
Grab a small lidded glass jar and add in all the dressing ingredients: lime juice, fish sauce, coconut sugar, ginger, minced garlic, coriander, and chopped chilli. Once inside, give the jar a good shake until everything is dissolved and mingling—pop in the fridge for later if you like a chilled sauce.
Step 3: Assemble the Salad
Line a large serving bowl with the chopped iceberg lettuce for that perfect base. Scatter over the thinly sliced red onion, julienned carrot, and cucumber slices. Now comes the showstopper moment: elegantly arrange your prawn and mango slices on top, then finish with a tumble of fresh bean sprouts and sprinkled peanuts for extra crunch.
Step 4: Dress, Garnish, and Enjoy!
Right before serving, drizzle the salad generously with your homemade Nahm Jim dressing, and toss gently so every bite is glossy and flavorful. Crown your creation with fresh coriander leaves and a few juicy lime wedges for added sparkle. Serve immediately while every element is crisp and vibrant.
Pro Tips for Making Thai Prawn And Mango Salad
- Choose Your Mangoes Wisely: Ripe, fragrant, but still firm mangoes keep their shape and won’t turn mushy when tossed with the dressing—that’s key to picture-perfect salad bites.
- Peel Prawns Ahead: Save time by peeling and deveining prawns in advance—store them covered in the fridge so they’re sweet, juicy, and ready to toss at a moment’s notice.
- Don’t Dress Too Soon: Wait until right before serving to add the Nahm Jim dressing—this ensures the lettuce and sprouts stay crisp and the peanuts keep their delicious crunch.
- Chill Everything: For maximum refreshment, chill your prepared components (especially the dressing and prawns) for 20–30 minutes before assembling.
How to Serve Thai Prawn And Mango Salad
Garnishes
Finish your Thai Prawn And Mango Salad with a generous handful of fresh coriander leaves, extra scattering of chopped peanuts, and plenty of lime wedges for squeezing. If you love a little extra heat, a few thin slices of fresh chilli look beautiful and invite a tingling spice to the table.
Side Dishes
This vibrant salad shines brightest alongside other light Thai-inspired sides—think sticky jasmine rice, crisp spring rolls, or even simple grilled skewers of chicken or tofu. It’s also perfect with a cold glass of white wine or a sparkling mocktail for a dreamy summer meal.
Creative Ways to Present
For entertaining, try serving your Thai Prawn And Mango Salad in individual glass tumblers, on a platter lined with lettuce cups, or even as summer party canapés inside baked wonton cups. Layering the bright ingredients makes the colors pop and the whole experience feel restaurant-level special.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra salad, store it in an airtight container in the fridge for up to one day. For best results, keep the dressing separate and only toss what you plan to eat—this keeps everything as fresh and crisp as possible.
Freezing
This salad is best fresh and isn’t suitable for freezing, as the delicate mango, lettuce, and prawns lose their lovely texture once thawed. If you need to prep ahead, you can freeze the peeled prawns but assemble the salad just before serving for best flavor and vibrancy.
Reheating
Thai Prawn And Mango Salad is meant to be enjoyed cool or at room temperature, so there’s no reheating needed. If your prawns or dressing have been chilled, simply let them sit out for a few minutes before tossing to allow flavors to bloom and textures to settle.
FAQs
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Can I make this salad ahead of time for a party?
Absolutely! You can prep all the components—prawns, mango, veggies, and dressing—up to a day in advance. Just keep everything separate and toss together with the dressing right before serving to keep it crisp and vibrant.
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What’s the best kind of mango to use in Thai Prawn And Mango Salad?
Mangoes like Kensington Pride, Honey Gold, or R2E2 work beautifully—they’re naturally sweet yet firm enough to slice without turning mushy. Avoid overripe mangoes, as they’ll break apart when tossed.
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Can I substitute the fish sauce in the dressing?
If you need this salad to be vegetarian or allergy-friendly, you can use an equal amount of light soy sauce or tamari. The flavor will shift slightly but you’ll still have a delicious, umami-rich dressing!
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How spicy is the Nahm Jim dressing?
The heat level is moderate thanks to the use of deseeded cayenne chilli, but you’re completely in control! For less heat, use only half the chilli—or bump it up by leaving the seeds in or adding a little Bird’s Eye chilli for extra kick.
Final Thoughts
Thai Prawn And Mango Salad is pure summer joy in a bowl: bright, lively, and full of delicious surprises in every forkful. If you want a dish that’s easy, impressive, and practically guaranteed to dazzle your friends and family, you simply must give this one a try. Gather your ingredients and get ready for a flavor party you’ll come back to all season long!
Print
Thai Prawn And Mango Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Thai
- Diet: Gluten Free
Description
A refreshing and vibrant Thai Prawn and Mango Salad featuring juicy prawns, sweet mango slices, crunchy vegetables, and a zesty Nahm Jim dressing. Perfect for a light and flavorful meal.
Ingredients
For the salad
- 1 kg cooked tiger prawns
- 2 ripe and firm mangoes
- 1/2 (300 g) Iceberg lettuce, sliced thickly
- 1 red onion, halved and thinly sliced
- 1 large carrot, julienned
- 1 Lebanese cucumber, thinly sliced
- 1 cup fresh bean sprouts
- 1/4 cup unsalted peanuts, toasted and roughly chopped
- Fresh coriander leaves, to serve
- Lime wedges, to serve
For The Nahm Jim Dressing
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 tablespoons coconut sugar
- 1 teaspoon grated ginger
- 4 garlic cloves, minced
- 1 tablespoon chopped coriander root and leaves
- 1 red cayenne chilli, deseeded and finely chopped
Instructions
- Prepare prawns: Remove and discard prawn heads. Peel and devein prawns.
- Prepare mango: Cut mango cheeks, score thinly, and scoop out mango slices.
- Make dressing: Mix all dressing ingredients in a jar, shake well, and refrigerate.
- Assemble salad: Layer lettuce in a bowl, add onion, carrot, and cucumber. Arrange mango and prawns on top. Add sprouts and peanuts. Drizzle with dressing, garnish with coriander, toss, and serve with lime wedges.
Notes
- Mango: Use ripe, firm mangoes like Kensington Pride, Honey Gold, or R2E2.
- Cayenne Chilli: Deseed for milder heat. Wash hands after handling.
Nutrition
- Serving Size: 1 serving
- Calories: 283 kcal
- Sugar: 17g
- Sodium: 1207mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0.01g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 210mg
