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Thai Mango Salad with Crispy Rice Paper Crackers

Asian Salads, Fruit Salads, Quick Appetizers, Vegetarian Options

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Thai Mango Salad with Crispy Rice Paper Crackers

Asian Salads, Fruit Salads, Quick Appetizers, Vegetarian Options

PREP time 15 min
cook time 2 min
TOTAL time 17 min
Yield 4 Servings
Difficulty Easy

Ingredients

  • Salad: 1 mango (cubed or sliced into thin strips - can replace with pear or persimmon), 3 minced garlic cloves, sliced green onion, sliced red hot chili pepper, sliced white/purple onion, 4 cm grated or finely chopped ginger, bunch of chopped cilantro.

  • Magic Dressing: 1 minced garlic clove, red chili, 1 tsp brown or palm sugar, pinch of black pepper + salt, 1 tbsp sweet chili sauce, 1 tsp soy sauce, 1 tbsp fish sauce, 1 tsp coconut oil, 1/2 tsp sesame oil, fresh
    lime juice, lemon zest, 1 tbsp mirin.

  • Garnish & Crackers: Peanuts or sesame seeds, rice paper sheets cut into squares or triangles for frying.

Method

  1. 01

    Prep Salad: Slice the fruit and finely chop all aromatics and herbs.
  2. 02

    Make Dressing: Whisk all dressing ingredients together in a bowl.
  3. 03

    Toss Salad: Pour dressing over the salad and toss well with hands or a wooden spoon.
  4. 04

    Make Rice Paper Crackers: Cut rice paper into pieces and fry in hot oil (180-190°C) for about 2 seconds until puffed. Drain on paper towels.
  5. 05

    Garnish and Serve: Top with peanuts or sesame seeds and serve alongside the crispy crackers.

Step by step

Clear process images displayed in the same order as the method.

Present the colorful, refreshing Thai mango salad paired with crispy rice paper crackers, looking like a million bucks with zero effort. 1
Showcase the Vibrant Thai Salad:

Present the colorful, refreshing Thai mango salad paired with crispy rice paper crackers, looking like a million bucks with zero effort.

Cut the fresh mango (or pear/persimmon) into cubes or thin strips, and chop the garlic, green onions, red chili, purple/white onion, fresh ginger, and cilantro. 2
Prepare the Fruit and Aromatics:

Cut the fresh mango (or pear/persimmon) into cubes or thin strips, and chop the garlic, green onions, red chili, purple/white onion, fresh ginger, and cilantro.

In a bowl, combine minced garlic, red chili, brown sugar, salt, pepper, sweet chili sauce, soy sauce, fish sauce (optional for vegetarians), coconut oil, sesame oil, fresh lime juice, lemon zest, and mirin. 3
Whisk the Magic Dressing:

In a bowl, combine minced garlic, red chili, brown sugar, salt, pepper, sweet chili sauce, soy sauce, fish sauce (optional for vegetarians), coconut oil, sesame oil, fresh lime juice, lemon zest, and mirin.

Pour the magic dressing over the prepared salad ingredients and mix gently using hands or a wooden spoon. 4
Toss the Salad:

Pour the magic dressing over the prepared salad ingredients and mix gently using hands or a wooden spoon.

Cut rice paper sheets into squares or triangles, fry in hot oil (180–190°C) for about 2 seconds until puffed up immediately, and drain on paper towels. 5
Fry Rice Paper Crackers:

Cut rice paper sheets into squares or triangles, fry in hot oil (180–190°C) for about 2 seconds until puffed up immediately, and drain on paper towels.

Serve the Thai mango salad topped with peanuts or sesame seeds alongside the crispy rice paper crackers. 6
Garnish and Serve:

Serve the Thai mango salad topped with peanuts or sesame seeds alongside the crispy rice paper crackers.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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