Vegan Mango Salad
A fresh, zingy salad of crisp unripe mango with herbs, chilli and lime. Light, sweet-sour and ready in minutes, it makes a refreshing starter or side on a hot day.
By Farah
· January 2025
Prep 15 min · Cook 10 min ·
Makes 3 · 310 kcal per serving
Contains Peanuts Allergen detail ↓
This vibrant and refreshing Vegan Mango Salad is packed with bold flavors, crunchy textures, and a perfect balance of sweet, sour, and spicy. It’s perfect as a light meal, a side dish, or a refreshing appetizer.
Let’s cook
Ingredients
- 1 medium-sized firm, unripe mango
- 1/2 cucumber
- 1 carrot
- 2 tomatoes
- 100 g peanuts
- 3 garlic cloves
- 1-2 chilliesuse birds eye for extra spice
- 50 g mushroom sauce
- 2 tbsp palm sugar
- salt to taste
- 2 limes
- A handful of fresh coriander
Prepare the vegetables
Peel and julienne the mango, cucumber, and carrot into thin matchsticks. Remove the cucumber core before slicing to prevent excess water. Cut the tomatoes into wedges and set aside.
Dry roast peanuts
Dry roast peanuts on medium heat for about 10 minutes. Once roasted, remove the skins using the method shown in the video.
Crush half of the peanuts
Crush half of the peanuts into a rough crumble using a mortar and pestle. Add them to the salad for extra texture. Keep the remaining half whole to use as a garnish before serving.
Make the dressing
Pound garlic and chilies in a mortar and pestle until crushed, or blend them in a food processor. Add 2 tbsp palm sugar, salt, mushroom sauce and lime juice and continue pounding.
Assemble the salad
Pour the dressing over the chopped vegetables and toss well to coat evenly. Add the crushed peanuts and half of coriander to the salad and toss again.
Garnish and serve
Plate the salad and garnish with extra peanuts and coriander.
No talking. Just the making.
8:13 · Farah's Foods on YouTube
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The full picture
Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per serving, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
Give it a try and let me know how it turns out! If you enjoyed this recipe, share your creations, leave a comment below, and don’t forget to check out more delicious plant-based recipes. Happy cooking! ????️✨
Questions
Can I use ripe mango instead of unripe mango?
This salad works best with firm, unripe green mango because it has a tangy flavor and crunchy texture. Ripe mango is too soft and sweet, which would change the balance of flavors.
What can I use instead of palm sugar?
If you don’t have palm sugar, you can substitute it with brown sugar, or maple syrup, but the flavor will be slightly different.
How do I keep the salad fresh?
This salad is best enjoyed immediately after preparing it. If you need to store it, keep the dressing and vegetables separate and mix them just before serving.
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