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Zesty Thai Mango Salad with Crispy Coconut Cashew Crumble

A vibrant and refreshing Thai green mango salad that balances sweet, sour, and spicy notes, elevated by an irresistibly crunchy, savory-sweet coconut and cashew crumble.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Thai
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Coconut Cashew Crumble
  • 1/4 cup Raw cashews roughly chopped
  • 1/4 cup Unsweetened shredded coconut
  • 1 tbsp Rice flour
  • 1/2 tsp Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vegetable oil
For the Thai Mango Salad
  • 2 Green mangoes firm, unripe, peeled and julienned
  • 1/2 Red bell pepper julienned
  • 1 Carrot peeled and julienned
  • 1/4 Red onion very thinly sliced
  • 1/4 cup Fresh cilantro roughly chopped
  • 1/4 cup Fresh mint leaves roughly chopped
  • 1 Red chili Thai bird's eye or serrano, thinly sliced (optional, for extra heat)
For the Thai Dressing
  • 3 tbsp Fresh lime juice about 2 limes
  • 2 tbsp Fish sauce
  • 1 tbsp Palm sugar or brown sugar, finely grated/packed
  • 1 clove Garlic minced
  • 1/2 tsp Chili garlic sauce or 1/4 tsp red pepper flakes, adjust to taste

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Sharp Knife
  • Julienne peeler (optional, but recommended)
  • Small non-stick pan
  • Spatula

Method
 

Prepare the Crispy Coconut Cashew Crumble
  1. In a small non-stick pan, combine the chopped cashews, shredded coconut, rice flour, granulated sugar, and salt. Toss to mix thoroughly.
  2. Add the vegetable oil to the pan. Place over medium-low heat. Cook, stirring frequently with a spatula, for 8-10 minutes, or until the cashews and coconut are deeply golden brown and very crispy. Be careful not to burn. Remove from heat and spread the crumble onto a small plate or sheet pan to cool completely. It will crisp up further as it cools.
Prepare the Thai Dressing
  1. In a small mixing bowl, whisk together the fresh lime juice, fish sauce, palm sugar (make sure it's dissolved), minced garlic, and chili garlic sauce until well combined. Taste and adjust for your preference of sweet, sour, and spicy.
Assemble the Thai Mango Salad
  1. In a large mixing bowl, combine the julienned green mangoes, red bell pepper, carrot, and thinly sliced red onion.
  2. Add the chopped fresh cilantro, mint leaves, and optional sliced red chili to the bowl with the vegetables.
  3. Pour the prepared Thai dressing over the salad ingredients. Toss gently but thoroughly to ensure all ingredients are evenly coated.
Serve
  1. Divide the Thai mango salad among serving plates. Just before serving, generously sprinkle the cooled, crispy coconut cashew crumble over each portion. Serve immediately to enjoy the crunch!

Notes

For the best flavor and texture, use firm, unripe green mangoes (such as Keo Savoy or Nam Doc Mai when green). If you can't find green mangoes, a slightly underripe regular mango can be used, but the tartness will be less pronounced. The salad is best served immediately to maintain the crunch of the crumble. Leftover salad can be stored in an airtight container in the refrigerator for up to 1 day, but the crumble should be stored separately and added just before serving.