Pittman & Davis Thai Mango Salad


This light and delicious salad is a perfect meal on a hot summer’s day. Balancing the sweetness of mangos with the acidity of lime, this dish has a pleasing array of contrasting smooth and crunchy textures with an added spicy kick from the chili.


For the salad:

1 large Pittman & Davis Tropical Mango

1 large red pepper

Handful of Cos lettuce leaves

2 spring onions, white parts sliced finely

1 small zucchini

1 red chili pepper, diced finely

Handful of roasted cashews (or peanuts), chopped

Fresh coriander and/or mint, chopped + a few whole leaves for garnish

For the dressing:

2-3 Tbsp. lime juice

1 Tbsp. sesame oil

1 small garlic clove, pressed

2 Tbsp. tamari (for gluten-free version) or soy sauce

1 Tbsp. maple syrup or sugar

Ground pepper, to taste


  • Whisk dressing ingredients together in a small bowl and set aside.
  • Using a sharp knife, julienne mango, pepper and zucchini. Tear Cos lettuce leaves roughly.
  • In a large mixing bowl, mix together all salad ingredients apart from nuts.
  • Mix in dressing and adjust seasonings to taste. Serve sprinkled with nuts and a few leaves of mint and/or coriander
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