Refreshing Mango Salad with Lime Dressing (Print Version)

Sweet mango meets crisp vegetables in a zesty lime-honey dressing with fresh cilantro and optional chilies.

# What You'll Need:

→ Fruits and Vegetables

01 - 2 ripe mangoes (approximately 1 pound), peeled and cut into thin strips
02 - 1 small red bell pepper, seeded and thinly sliced
03 - 1/2 medium red onion, thinly sliced
04 - 1 small cucumber (approximately 6 ounces), peeled, seeded, and sliced into half-moons
05 - 1/4 cup fresh cilantro leaves, whole or roughly chopped
06 - 1 to 2 small red Thai chilies, thinly sliced (optional)

→ Lime Dressing

07 - Juice of 2 limes (approximately 3 tablespoons)
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce for vegetarian option
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# How to Make It:

01 - Peel and slice the mangoes into even strips. Slice the red bell pepper into thin strips, the red onion into half-rings, and the cucumber into half-moon shapes. Remove seeds from chilies if you prefer less heat.
02 - In a small bowl, whisk together lime juice, honey or agave syrup, fish sauce or soy sauce, and a pinch of salt. Slowly drizzle in the olive oil while whisking until emulsified. Season with black pepper to taste.
03 - In a large mixing bowl, combine the mango, bell pepper, red onion, cucumber, cilantro, and chilies if using.
04 - Pour the lime dressing over the salad and gently toss until all ingredients are evenly coated.
05 - Let the salad sit at room temperature for 5 to 10 minutes to allow the flavors to develop and marry.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Additional Tips::

01 -
  • It comes together in about fifteen minutes with no cooking required, so you stay cool even on the hottest days.
  • The bright lime dressing wakes up your palate without weighing you down, making it perfect for lazy lunches or easy weeknight dinners.
  • You can customize the heat level and toss in whatever herbs or proteins you have on hand.
02 -
  • If your mangoes are underripe, the salad will taste flat and starchy, so wait until they yield gently to pressure and smell fragrant.
  • Resting the dressed salad for a few minutes allows the onion to mellow and the flavors to marry, skipping this step means sharper bites and less harmony.
03 -
  • Chill your serving bowl in the fridge for ten minutes before assembling the salad, it keeps everything extra crisp and refreshing.
  • Use a vegetable peeler to shave thin ribbons of carrot or radish into the mix for added color and crunch.
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