Refreshing Mango Salad with Lime Dressing (Printer-Friendly)

Ripe mango and crisp vegetables in tangy lime-honey dressing with cilantro and gentle chili heat.

# What You’ll Need:

→ Fruits & 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 - 0.5 medium red onion, thinly sliced
04 - 1 small cucumber (approximately 6 ounces), peeled, seeded, and sliced into half-moons
05 - 0.25 cup fresh cilantro leaves, whole or roughly chopped
06 - 1 to 2 small red Thai chilies, thinly sliced, optional

→ Lime Dressing

07 - 3 tablespoons fresh lime juice (approximately 2 limes)
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 Steps:

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, 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. 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.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, yet tastes like you spent an hour prepping.
  • The balance of sweet mango, sharp lime, and gentle heat wakes up your palate without overwhelming it.
  • You can make it ahead and let the flavors deepen while you finish other tasks.
  • It works as a side dish, a light main, or even a topping for grilled fish.
02 -
  • If your mangoes are underripe, the salad will taste bland and fibrous; wait an extra day or two until they soften and smell fragrant.
  • Dont skip the resting step—it allows the acid to mellow and the flavors to marry in a way that tastes more complex than the sum of its parts.
  • Always taste the dressing before adding it to the salad; limes vary in acidity, so you may need a bit more honey or a pinch more salt.
03 -
  • Chill your serving bowl in the freezer for ten minutes before assembling the salad; the cold bowl keeps everything crisp and refreshing.
  • Use a vegetable peeler to shave the mango into ribbons for an elegant presentation that also makes it easier to coat with dressing.
  • If you cant find Thai chilies, a pinch of red pepper flakes in the dressing gives you heat without the fresh pepper flavor.
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