Mango Salad with Lime Dressing (Printable Version)

Ripe mango and crisp vegetables with tangy lime-honey dressing, cilantro, and chilies for a vibrant, juicy dish.

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

# Steps:

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

# Expert Advice:

01 -
  • It comes together in fifteen minutes and tastes like you spent an hour on it.
  • Every bite is different: sweet mango one moment, crisp pepper the next, then a surprise of heat.
  • You can dress it up with shrimp or leave it light, and either way it feels like a treat.
02 -
  • If your mangoes are too ripe and mushy, they'll turn to pulp when you toss them; firm-ripe is the sweet spot.
  • Let the salad rest before serving or the dressing tastes sharp instead of balanced.
  • Don't skip the pinch of salt in the dressing; it wakes up the lime and honey in a way you'll notice immediately.
03 -
  • Taste your lime juice before you add it; some limes are sweeter than others, and you might need an extra squeeze.
  • If you can't find Thai chilies, a pinch of red pepper flakes works in the dressing without the fresh pop.
  • Use a mandoline to slice the onion and pepper paper-thin; it makes the whole salad feel more elegant.
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