Malaysian Mango Salad is a delicious salad that takes under 10 minutes to come together. Munch on this healthy salad while mangoes are in season. Here is how to make it (vegan, gluten-free).

About Malaysian Mango Salad

Malaysian Mango Salad is a super easy and healthy salad where ripe mango is the star ingredient.

This vegan and gluten-free mango salad recipe comes together in under 10 minutes using simple ingredients. All you have to do is prepare the mango and toss the cubes with a few other ingredients.

Malaysian style Mango Salad is spicy, sweet, and tangy, all at the same time. Make it in summer when fresh, ripe mangoes are in season.

Here are some more salad recipes that you may like

• Kale Mango Salad
• Strawberry Walnut Salad
• Cucumber Avocado Salad
• Amish Broccoli Salad
• Din Tai Fung Cucumber Salad
• Cajun Potato Salad

Ingredients

Mangoes – Choose mangoes that are ripe, firm, and juicy. Thai mangoes, champagne mangoes, Florida mangoes, or Indian mangoes like kesar or Alphonso works great in this recipe.

Onion – I like to add red onions to this salad for their pungent taste. They pair very well with sweet mangoes.

Sambal Paste – This adds a very nice Malaysian touch to the salad. If it’s not available, use Asian Red Chili Paste instead.

Other than these main ingredients, you will also need mint leaves, cilantro (fresh coriander leaves), salt, and sugar.

How To Make Malaysian Mango Salad

Preparation

Start by preparing the mangoes. You will need 3 cups of cubed mangoes. Wash 2-3 large mangoes and wipe them with a kitchen towel.

Peel the mangoes using a sharp paring knife. Cut the flesh off from the pit and discard the pit. Cut the flesh into bite-size cubes.

Peel a small red onion and thinly slice it.

Chop fresh mint and cilantro.

Make The Salad

Add

• 3 cups peeled and cubed ripe mangoes
• ¼ cup sliced red onion
• 2 tablespoon chopped cilantro
• 2 tablespoon chopped mint
• ½ teaspoon sambal paste
• ½ teaspoon salt
• ½ teaspoon sugar

to a large mixing bowl.

Mix everything together.

Chill the salad for 30 minutes and serve chilled.

Storage Suggestions

This salad tastes best when made fresh. You can prepare the mangoes and onions in advance and refrigerate them.

When ready to serve, chop the mint and cilantro and toss them with the other ingredients.

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