Gluten Free Thai Mango Salad

Flavor Epiphany.

This is the best way I can describe the experience I had when I first tasted this salad. I had ordered takeout from My Thai, one of my favorite places back in the day, and when I bit into this salad, I was shocked. My taste buds had never EVER encountered this intriguing bliss before. Fruit mixed with onion and herbs….what?! It’s not something we do much of in America…at least not where I grew up.

After experiencing this salad, I started to look online for a similar recipe, but for some reason, couldn’t find one. I knew what ingredients were in it, so I just fumbled around the kitchen until I came up with this recipe. It’s not really salad, but it’s not really desert. I am not really sure what to call it, but the bottom line is…’s fantastic. 🙂

Gluten Free Thai Mango Salad Recipe

Servings 2-3

Cost per serving 1.50


2 mangos-green (soft but not over ripe)

3 Tbsp palm sugar (from Asian market) (substitute brown sugar if necessary)

4 Tbsp water

2 limes

¼ red onion

20 mint leaves

2 Tbsp chopped cilantro

2-3 Tbsp salted peanuts-chopped

Start by creating a simple syrup. Add 3 Tbsp palm sugar and 4 Tbsp water to saucepan and bring to boil. Simmer for 5-10 minutes, then remove from heat.

Julienne your mango and onion, then dice your mint and cilantro. Add mango, onion, mint and cilantro to bowl. Pour in 2 Tbsp of your syrup as well as the juice of 2 limes. Add in the chopped peanuts and mix well. Adjust to taste by adding more lime/syrup.

Hope you enjoy!


Gluten Free Thai Basil Chicken

Thai food is so flavorful and fantastic. I first encountered Thai cuisine when I was living in Canada. My loft was in the heart of downtown Hamilton, and located just one block away from My Thai, which became one of my favorite restaurants.

Because I had never had Thai food while living in the states, the menu was foreign to me. I loved to try new things, and usually loved them. My husband and I went through a season where we ordered Thai takeout at least once or twice a week for several months. I usually got the pad Thai, a coconut soup or Tom kha gai, and something else, maybe a curry or my favorite….basil chicken.

I am a sucker for rice with delicious sauce, so Thai basil was a natural choice. It has such a flavorful sauce with sweet and spicy elements, and the licorice tasting Thai sweet basil adds so much to the dish.

Originally the sauce has sweet soy, but I have not yet found a gluten free sweet soy. This recipe doesn’t contain sweet soy and is a glutenless adaption of Foo Swasdee’s recipe. Both soy and oyster sauce contain gluten so make sure you are buying the specified products, or a glutenless alternative.

The Thai chilies, Thai sweet basil, oyster sauce and fish sauce can be found at an Asian market or online.

Hope you LOVE it!

Gluten Free Thai Basil

Makes 3 Servings

Cost: 2.50 per serving

2 Tbsp canola oil

¼ white onion-sliced

3 cloves garlic-mashed or chopped

2-3 Thai chilies-mashed or chopped

1/2 lb chicken breast-sliced

1 cup white mushrooms-sliced

½ Tbsp fish sauce (check for gf)

1 1/2 Tbsp GF oyster sauce (Lee Kum Kee green label)

3/4 Tbsp sugar

1 Tbsp GF soy (san-j gluten free tamari)

1/3 cup of GF chicken broth (Imagine)

1 sliced red bell pepper

1 cup Thai sweet basil (smells like licorice, if you don’t have an Asian market nearby, you could by this online, or sub regular basil, HOWEVER, you will lose a lot of the “Thai” flavor)

1 tsp cornstarch

Combine the sugar, oyster sauce, fish sauce, soy sauce and chicken broth in bowl.

Heat the oil in large saucepan. Add mashed garlic, chilies, and onion and brown for 30 seconds. Add the chicken and cook until the outside turns white. Add the bowl of liquid ingredients, the red peppers and the mushrooms to the saucepan.

Combine cornstarch with small amount of hot water and whisk. Add to saucepan.

Simmer until chicken is done, 5-10 minutes. Add the basil last. Serve over steamed jasmine or white rice.