4 Sweet-and-Sour Vegan Mango Salad Recipes for Family Meals

Vegan mango salad is a refreshing, crunchy dish that is perfect for cutting through rich flavors on hot days or whenever you want to add variety to a family meal. With a harmonious combination of green mango, vegetables, and sweet-and-sour dressing, the dish is not only easy to make but also refreshing and appetizing. In the following article, Vo Uy Vegan Restaurant will show you four ways to make sweet-and-sour vegan mango salad at home.

Vegan Mango Salad – A Light Dish for Hot Summer Days

Vegan mango salad is a simple dish that can easily become a favorite at family meals. The mild tartness of green mango, combined with a harmonious sweet-and-sour dressing, makes it especially suitable for balancing rich or oily dishes. It is often served as an appetizer at vegan parties because it refreshes the palate before the main courses.

The ingredients used to make vegan mango salad are simple and easy to find, including green mango, carrots, fresh herbs, and roasted peanuts. When mixed with the dressing, they create a flavorful, crunchy salad that does not feel heavy. Vegan mango salad is therefore an ideal choice for hot summer days or light weekend meals.

>>> If you would like to explore more flavors, check out the top 3 must-try vegan salads at Vo Uy and choose a suitable dish for your family meal or vegan party.

4 Ways to Make Crunchy and Flavorful Vegan Mango Salad for a Vegan Party

Vegan mango salad can be prepared in many different ways. Depending on the accompanying ingredients and how the dressing is mixed, each salad has its own flavor while retaining its characteristic freshness. In this article, Vo Uy will show you four simple vegan mango salad recipes that are easy to prepare and can bring something new to your family’s vegan meals.

How to Make Sweet-and-Sour Vegan Mango and Mushroom Salad

Sweet-and-sour mango and mushroom salad is both delicious and easy to prepare without feeling heavy. You can choose whichever type of mushroom you prefer. However, this recipe uses oyster mushrooms for their naturally chewy texture.

Ingredients

• 300g green mango (choose a firm variety with little fiber).
• 150g oyster mushrooms.
• 2 sprigs basil.
• 1 tablespoon roasted peanuts, lightly crushed.
• 2 teaspoons red vinegar.
• 3 tablespoons soy sauce.
• 2 tablespoons chili sauce.
• 1 tablespoon cooking oil.
• 1.5 teaspoons vegan seasoning powder.
• 5 teaspoons sugar.

Instructions

Step 1: Prepare the ingredients

• Peel and wash the green mango, let it drain, then grate or cut it into thin strips.
• Pick the basil leaves, wash them, and let them drain.
• Remove the tough stems from the oyster mushrooms, wash and drain them, then tear them into bite-sized strips.

Step 2: Sauté the mushrooms

Place a pan over high heat and add the cooking oil. When the oil is hot, add the mushrooms and stir continuously. Season them with vegan seasoning powder, sugar, and soy sauce, then continue cooking for approximately 3–4 minutes until the mushrooms are cooked and have absorbed the seasoning. Turn off the heat and allow the mushrooms to cool.

Step 3: Prepare the salad dressing

Place the soy sauce, sugar, vegan seasoning powder, red vinegar, and chili sauce in a bowl. Stir until all the seasonings have completely dissolved. The resulting dressing should have a harmonious sweet-and-sour flavor.

Step 4: Mix and finish the salad

Place the mango and halved basil leaves in a large bowl, then gently mix them with the roasted peanuts. Just before serving, pour in the dressing and toss well so the ingredients absorb the flavors. Transfer the salad to a plate and place the sautéed mushrooms on top to finish the dish.

Tip: You should only cut the basil leaves in half to retain their natural aroma. Avoid adding other herbs because this salad pairs best with basil. You should also add the dressing immediately before serving to prevent the mango from releasing water and affecting the salad’s flavor and texture.

You may also like: Learn how to make vegan seaweed jelly salad and add a new appetizer to your family meal.

Simple Vegan Mango and Carrot Salad That Anyone Can Make

Vegan mango and carrot salad has a mildly tart flavor from the mango, a light sweetness from the carrot, and a rich taste from the dressing. Green mango and carrot are the main ingredients. This salad is easy to prepare and uses familiar ingredients, making it suitable for everyday meals.

Ingredients

• 1 green mango (approximately 300g).
• 1 medium carrot.
• 1 onion.
• 200g oyster mushrooms.
• 1 leek (use the white part).
• 5 sprigs Vietnamese coriander.
• 2 fresh chilies.
• 1 teaspoon minced chili.
• 4 tablespoons roasted peanuts, lightly crushed.
• 1/2 teaspoon lime juice.
• 4 teaspoons soy sauce.
• 2 tablespoons cooking oil.
• Basic seasonings: salt and sugar.
• Vegan prawn crackers for serving.

Instructions

Step 1: Prepare the ingredients

• Peel and wash the onion, then slice it thinly. Soak it in cold water for approximately 10 minutes to reduce its pungency and make it crunchier.
• Peel and wash the green mango and carrot, then grate them into thin strips.
• Wash the oyster mushrooms, squeeze out the excess water, and tear them into bite-sized strips.
• Wash and finely chop the white part of the leek.
• Pick the Vietnamese coriander leaves, wash them, and chop them finely.
• Wash the fresh chilies and slice them thinly.

Step 2: Lightly mix the mango and vegetables

Place the mango, carrot, and onion in a large bowl. Add approximately 1 tablespoon of sugar and mix well. Let the mixture rest for approximately 5 minutes so the ingredients can absorb the flavor and their pungency can soften.

Step 3: Fry the leek and sauté the mushrooms

Place a pan over the heat, add the cooking oil, and heat it. Add the leek and fry until golden and fragrant. Remove the fried leek and set it aside while keeping the oil in the pan. Use approximately 1 tablespoon of this oil to sauté the oyster mushrooms over high heat for approximately 3 minutes until cooked, then allow them to cool.

Step 4: Prepare the salad dressing

Prepare a small bowl, then add the soy sauce, filtered water, salt, and sugar. Stir until the seasonings have completely dissolved. The resulting dressing should have a harmonious sour and salty flavor.

Step 5: Mix and plate the salad

Add the cooled mushrooms to the bowl of vegetables, followed by the dressing, half of the fried leek, sliced chili, Vietnamese coriander, and peanuts. Mix well so the ingredients combine. Transfer the salad to a plate and sprinkle the remaining fried leek, Vietnamese coriander, and peanuts on top. Serve with vegan prawn crackers.

Cooling Mango and Bitter Melon Salad Recipe

Mango and bitter melon salad has a mildly tart flavor combined with the characteristic bitterness of bitter melon. However, it is still easy to enjoy when paired with a well-balanced dressing. The dish feels refreshing and is suitable for cooling down on hot days.

Ingredients

• 1 green mango (choose a crunchy variety with little fiber).
• 1 bitter melon.
• 100g oyster mushrooms.
• 1 small handful Vietnamese coriander (approximately 50g).
• 1 fresh chili.
• 20g roasted peanuts, lightly crushed.
• 1 tablespoon cooking oil.
• 1/2 tablespoon vegan seasoning powder.
• 3.5 tablespoons sugar.
• 1.5 tablespoons vegan fish sauce.

Instructions

Step 1: Prepare the ingredients

• Peel and wash the mango, then grate or slice it thinly.
• Cut the bitter melon in half, remove the seeds, wash it, and slice it thinly.
• Wash the chili and cut it into thin strips.
• Wash the Vietnamese coriander and cut it into bite-sized pieces.
• Tear the oyster mushrooms into strips. Larger mushrooms can be torn into smaller pieces.

Step 2: Sauté the mushrooms

Place a pan over the heat, add the cooking oil, and heat it. When the oil is hot, add the mushrooms and stir continuously. Season them with vegan seasoning powder and a little sugar, then continue cooking over high heat for approximately 5–7 minutes so the mushrooms cook without releasing water. Turn off the heat and allow the mushrooms to cool.

Step 3: Prepare the salad dressing

Place the sugar and vegan fish sauce in a bowl, then stir until the sugar has completely dissolved. The resulting dressing should have a balanced salty and sweet flavor.

Step 4: Mix and finish the salad

Place the mango and bitter melon in a bowl and mix well. Add the Vietnamese coriander, peanuts, chili, and dressing, then toss gently until the ingredients have absorbed the flavor. Transfer the salad to a plate, place the sautéed mushrooms on top, and sprinkle with additional Vietnamese coriander, chili, and peanuts to make the dish more appealing.

How to Make Vegan Mango and Cabbage Salad

Vegan cabbage salad has a light flavor and a refreshing crunch from the cabbage and green mango, combined with the mild richness of fried tofu. Its simple ingredients and quick preparation make it suitable for everyday family meals.

Ingredients

• 1 green mango (approximately 350g), preferably firm.
• 350g cabbage.
• 200g tofu (1 block).
• 2 limes.
• 1 fresh chili.
• A small amount of Thai basil.
• A small amount of roasted peanuts, lightly crushed.
• 1 tablespoon chili sauce.
• Cooking oil for frying.
• 2 tablespoons sugar.
• 1 teaspoon salt.

Instructions

Step 1: Prepare the ingredients

• Cut the cabbage into thin strips, then wash and drain it.
• Peel and wash the mango, then cut it into bite-sized strips.
• Cut the tofu into pieces approximately half a finger joint thick. Fry until golden on both sides, remove from the oil, drain, and cut into thin strips.
• Pick through the Thai basil, remove the old stems, wash it, and let it drain.

Step 2: Prepare the salad dressing

Add filtered water, salt, sugar, and lime juice to a bowl, then stir until the seasonings have completely dissolved. Add the minced chili and chili sauce, mix well, and adjust the seasoning to taste.

Step 3: Mix and finish the salad

Place the cabbage in a large bowl, add a small amount of dressing, and mix well. Add the mango and tofu, followed by more dressing, then toss gently so the ingredients absorb the flavor. When the seasoning is to your liking, add the Thai basil and mix one final time. Transfer the salad to a plate, sprinkle the peanuts on top, and optionally garnish with chili or tomato to make the dish more appealing.

>>> In addition to recipes made with green mango, you can try this delicious vegan coconut palm heart salad, featuring a naturally sweet flavor and distinctive crunch.

Frequently Asked Questions About Making Vegan Salad at Home

Which type of mango is best for vegan mango salad?

Choose a firm green mango with a mildly tart flavor and little fiber so the salad retains its crunchiness. Varieties such as keo mango or xoài tượng are usually suitable because they are not excessively sour and have a firm texture. Avoid using ripe mango because its soft flesh can make the salad mushy and less appealing.

How can I prevent vegan mango salad from becoming watery after mixing?

To prevent the salad from becoming watery, do not mix it too early. It should only be mixed immediately before serving. After preparing the mango, you can also squeeze it gently to remove some of its liquid and help it retain its crunchiness. Mix the salad quickly because salt or vegan fish sauce can cause the vegetables to release water if they are left for too long.

How long can vegan mango salad be stored, and how should it be stored?

Vegan mango salad tastes best when served immediately after mixing. If it needs to be stored, keep it in the refrigerator and consume it within one day. To retain its freshness and crunchiness, store the vegetables and dressing separately and only mix them immediately before serving.

Conclusion

This article has shown you four appealing ways to make vegan mango salad with simple steps that are easy to follow at home. If you have not yet chosen a vegan restaurant for your weekend meal, visit Vo Uy Vegan Restaurant at 47 Street No. 3, CityLand Park Hills Residential Area, Go Vap Ward, Ho Chi Minh City. Here, you can explore Vo Uy’s vegan menu and enjoy attentive service, bringing a sense of comfort and completeness to every meal.