Vietnamese Mango Salad (Gỏi Xoài) - Veggie Anh

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This recipe is part of my Summer Salad recipe series. This Vietnamese Mango Salad is light, herbaceous, and bursting with brightness. Serve it on its own or as a refreshing side dish!

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A Burst of Freshness: Vegan Vietnamese Mango Salad

Vietnamese cuisine is celebrated for its vibrant flavours, balance of textures, and fresh, healthy ingredients. One dish that perfectly embodies all these qualities is gỏi xoài—mango salad. Traditionally made with fish sauce and sometimes dried shrimp, this dish can be easily adapted into a bright, zesty vegan version that doesn't compromise on flavour.

If you enjoy this Mango Salad, also check out Bun Chay, Korean Cucumber Salad, Green Goddess Salad with Japanese Flavors, and Gado Gado Tempeh Salad!

What Makes Vietnamese Mango Salad Special?

Vietnamese mango salad is a symphony of sweet, sour, salty, and spicy notes. The star of the dish is green (unripe) mango, which lends a tangy crunch that’s both refreshing and satisfying. It’s typically paired with fresh herbs, crunchy vegetables, and a punchy dressing that ties it all together.

The vegan twist simply swaps out fish sauce for a plant-based alternative—usually soy sauce or vegan fish sauce—while keeping everything else deliciously intact.

Why You'll Love It

• Refreshing & light – Perfect for hot days or as a palate cleanser between richer dishes.
• Nutrient-rich – Packed with vitamin C, fibre, and antioxidants.
• Quick & easy – Ready in under 20 minutes with no cooking required.
• Versatile – Great as a starter, side dish, or even a light main when paired with tofu or rice noodles.

Ingredients

Base

• 1 mango
• ½ cucumber
• ½ carrot (or 1 small carrot)

Dressing

• 2 tablespoon soy sauce / vegan fish sauce
• 1 tablespoon rice vinegar (sub with apple cider vinegar)
• 1 tablespoon sugar (sub with maple syrup/ agave syrup)
• Juice from ½ a lime
• 2 teaspoon minced garlic and chili (I used about 4 cloves of garlic and 1 Thai chili)

Garnish

• herbs like mint, coriander, etc.
• roasted chopped peanuts
• crispy fried shallots

Instructions

1. Prepare the mangoesPeel and julienne the green mangoes using a mandolin slicer or knife. If you’ve never worked with unripe mango before, you’ll find they’re firm and easy to shred. Their tanginess is what gives the salad its signature zing.
2. Mix the vegetablesIn a large bowl, combine the mango, carrot, cucumber, and herbs. Toss gently to blend the colours and textures.
3. Make the dressingIn a small bowl or jar, whisk together soy sauce / vegan fish sauce, rice vinegar, sugar, and lime juice. until well combined.
4. Dress and garnishPour the dressing over the salad just before serving. Toss everything together, top with roasted crushed peanuts and optional fried shallots for an extra kick.

Tips for the Best Vegan Mango Salad

• Use firm green mangoes – Ripe mangoes will be too soft and sweet for this dish.
• Balance your dressing – Taste and adjust the sour, sweet, and salty elements as needed.
• Serve fresh – This salad is best enjoyed immediately for maximum crunch and flavour.

Vegan Vietnamese mango salad is a must-try. It’s a celebration of colour, flavour, and the natural brilliance of fresh produce—all in one bowl.

Let it be your gateway to more creative vegan twists on Southeast Asian favourites. 🥭🌿

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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Description

This Vietnamese Mango Salad is a light, herbaceous and healthy summer salad that will brighten up your table, or as a side dish to accompany savory dishes. It brings a vibrant tropical vibe with a simple Vietnamese dressing that aims to impress.

Ingredients

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• 1 mango
• ½ cucumber
• ½ carrot (or 1 small carrot)
• ¼ red onion
• ½ bunch cilantro

Vegan Fish Sauce dressing

• 2 tbsp soy sauce (sub with vegan fish sauce)
• 1 tbsp rice vinegar (sub with apple cider vinegar)
• 1 tbsp sugar (sub with maple syrup/ agave syrup)
• Juice from ½ a lime
• 2 tsp minced garlic and chili (I used about 4 cloves of garlic and 1 Thai chili)

Optional Toppings

• roasted chopped peanuts
• crispy fried shallots
• coriander / cilantro

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Instructions

1. Peel and julienne the green mangoes using a mandolin slicer or knife. If you’ve never worked with unripe mango before, you’ll find they’re firm and easy to shred. Their tanginess is what gives the salad its signature zing.
2. Thinly slice the cucumber, carrot, red onion and cilantro.

3. Mix the vegetables: In a large bowl, combine the mango, carrot, cucumber, and herbs. Toss gently to blend the colours and textures.

4. Make the dressing: In a small bowl or jar, whisk together soy sauce (or vegan fish sauce), rice vinegar, sugar, and lime juice. until well combined.

5. Dress and garnish: Pour the dressing over the salad just before serving. Toss everything together, top with roasted crushed peanuts and optional fried shallots for an extra kick.

Notes

• Use firm green mangoes – Ripe mangoes will be too soft and sweet for this dish.
• Balance your dressing – Taste and adjust the sour, sweet, and salty elements as needed.
• Serve fresh – This salad is best enjoyed immediately for maximum crunch and flavour.

• Prep Time: 20 minutes
• Category: Appetizer, Side Dish
• Method: mixing, julienning
• Cuisine: vietnamese

Check out my other meal prep ideas:

• Vegan Pâté (From Lotus)
• Vegan Deli Meat (Vietnamese Chả Lụa Chay)
• Banh Trang Tron (Vegan Vietnamese Rice Paper Salad)
• Banh Flan (Vegan Vietnamese Coffee Caramel Flan)

Other Summer Salad Recipes

• Gado Gado Tempeh Salad
• Bun Chay (Vietnamese Noodle Salad)
• Green Goddess Salad with Japanese flavors
• Korean Cucumber Salad with Chickpeas (Oi Muchim)