Foods 2026-02-28 4 min read

Street‑Style Mango Salad That Balances Sweet, Sour, Heat

Green mango, lime, fish‑sauce (or soy), and peanuts—bright enough to reset your whole day.

This salad is basically a flavor dial: turn up the lime for sharpness, the sugar for roundness, or the chili for attitude. What makes it feel “street‑style” is the contrast—crisp fruit, loud dressing, and a crunchy finish that keeps every bite interesting.

Start with the mango. If you can find green (unripe) mango, perfect—its tart snap is the whole point. Peel it and slice into thin matchsticks. If you only have ripe mango, it still works; just add extra lime and a pinch more salt to keep it balanced.

Now the dressing: lime juice, a little sugar, and a salty backbone. Traditional versions use fish sauce; a good vegetarian swap is soy sauce plus a tiny splash of rice vinegar. Add chili flakes or finely sliced fresh chili, then taste. You want it to land in the “can’t stop eating” zone: bright first, then salty, then heat.

Toss the mango with herbs—cilantro and mint are the easiest. Add thin sliced onion or shallot for bite. If you like it extra fresh, throw in cucumber or shredded carrot for more crunch.

Finish like a pro: roasted peanuts (or cashews), and something aromatic like toasted sesame or a pinch of ground roasted rice if you have it. Let it sit for 5 minutes so the flavors soak in, but don’t wait too long—the mango should stay crisp.

Serve it beside grilled chicken, prawns, or tofu, or eat it straight from the bowl as a “reset” meal on a hot day. It’s fast, bold, and hard to mess up—which is exactly why it’s a staple.

Slice mango into thin matchsticks.
Dress with lime + sugar + chili.
Finish with roasted peanuts.