Mango Thai Salad with Fresh Mint & Cilantro

Serves 4

30 minutes


  • 2 green mangoes, peeled and thinly julienned
  • 1 red bell pepper, thinly julienned
  • 1 cucumber, peeled, seeded, and thinly julienned
  • 1/2 cup of unsalted toasted peanuts
  • 1/2 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh mint
  • 1-2 red chilies, seeded and finely chopped
  • 1/4 cup of thinly sliced red onion

For the Dressing:

  • 1/4 cup of lime juice
  • 2 tablespoons of low-sodium soy sauce
  • 1 tablespoon of brown sugar
  • 2 teaspoons of Garlic Paste Cooking with my Doctor
  • 1 tablespoon of Pónselo a To’ Cooking with my Doctor
  • 1 tablespoon of sesame oil


  1. For the dressing, mix the lime juice, soy sauce, sesame oil, brown sugar, and garlic paste. Stir well until the sugar is completely dissolved. Add the Pónselo a To’ and mix well.
  2. Combine the mango, bell pepper, cucumber, peanuts, cilantro, mint, chili, and red onion.
  3. Pour the dressing over the mango and vegetable mixture.
  4. Mix well to ensure all ingredients are well coated with the dressing.
  5. Let the salad sit for about 10 minutes before serving to allow the flavors to blend.
  6. Serve the salad chilled on a cold plate.