Refreshing Mango Salad with Lime

One sticky afternoon last summer, I stood over a cutting board piled with mango peels, hands dripping with juice, wondering why I'd decided to attempt anything in that heat. But the moment I tossed those golden strips with lime and a handful of cilantro, the kitchen smelled like vacation. My daughter walked in, sniffed the air, and said it smelled like the beach—which made no sense but also perfect sense. That salad became our escape plan on the hottest days.

I made this for a potluck once, half-convinced people would skip it for the pasta salads. Instead, the bowl came back scraped clean, and three friends texted me the next day for the recipe. One of them admitted she ate the leftovers for breakfast, standing over her kitchen sink in her pajamas. That's when I knew it had staying power.

Ingredients

• Ripe mangoes: Look for fruit that gives just slightly when you press it and smells sweet near the stem; underripe mangoes turn this salad sour and fibrous.
• Red bell pepper: Adds a crisp, faintly sweet crunch that contrasts beautifully with the soft mango, and the color makes the whole bowl look like a sunset.
• Red onion: Slice it thin as paper so it adds sharpness without overpowering; soaking the slices in cold water for five minutes mellows the bite if you're sensitive.
• Cucumber: Seeding it keeps the salad from getting watery, and the cool crunch balances the tropical sweetness perfectly.
• Fresh cilantro: Use the tender leaves and upper stems; the flavor is grassy and bright, but swap in mint if cilantro tastes like soap to you.
• Thai chilies: These little firecrackers bring gentle heat, but you can omit them entirely or use a milder pepper like jalapeño with the seeds removed.
• Lime juice: Freshly squeezed is non-negotiable here; bottled juice tastes flat and won't give you that bright, electric zing.
• Honey or agave syrup: Just enough sweetness to round out the lime's acidity without turning the dressing into candy.
• Fish sauce or soy sauce: A teaspoon adds salty, umami depth; fish sauce is traditional, but soy or tamari keeps it vegetarian and gluten-free.
• Extra-virgin olive oil: It carries the dressing and adds a silky richness that clings to every piece of fruit and vegetable.

Instructions

Prepare the produce:

Peel and slice the mangoes into even strips, aiming for matchstick thickness so they coat evenly. Slice the bell pepper, onion, and cucumber into thin, delicate pieces that will tangle together beautifully in each forkful.

Make the dressing:

Whisk lime juice, honey, fish sauce, and salt in a small bowl until the honey dissolves, then drizzle in the olive oil slowly, whisking constantly until the mixture thickens and turns glossy. Season with black pepper to taste.

Assemble the salad:

Toss the mango, bell pepper, onion, cucumber, cilantro, and chilies in a large bowl, using your hands if you want to be gentle and avoid bruising the fruit. The colors alone will make you smile.

Dress and toss:

Pour the lime dressing over everything and toss gently with salad tongs or your hands, making sure every piece gets a little coating. Don't overdress; you want brightness, not a puddle.

Rest and meld flavors:

Let the salad sit at room temperature for five to ten minutes so the lime can soften the onion slightly and the flavors can get to know each other. This step is small but makes a real difference.

Serve:

Transfer to a shallow serving dish or divide among plates, and garnish with extra cilantro or a lime wedge if you're feeling fancy. Serve immediately while everything is still crisp and vibrant.

Save

There was an evening last spring when I served this alongside grilled fish, and my husband, who normally piles his plate with protein, kept reaching for more salad instead. He said it tasted like sunshine, which was corny but true. We finished the entire bowl between the two of us, and I didn't even feel guilty about it.

Making It Your Own

This salad is forgiving and loves experimentation. I've added shredded rotisserie chicken when I needed more substance, tossed in cooked shrimp for a fancy lunch, and even scattered toasted cashews on top for crunch. Fresh mint in place of cilantro gives it a cooler, more delicate vibe, and a handful of shredded carrots adds extra color and snap. Trust your instincts and use what you have.

Storage and Timing

Leftovers keep for about a day in the fridge, but the vegetables will soften and the mango will start to weep, so this is really a make-and-eat-now kind of dish. If you want to prep ahead, cut everything and store it separately, then toss with the dressing right before serving. The dressing itself holds up beautifully for three days in a sealed jar, and you can shake it back to life with a quick whisk.

Serving Suggestions

I love this salad on its own for a light lunch, but it also shines alongside grilled chicken, seared fish, or even crispy tofu. It works as a side at barbecues, picnics, or weeknight dinners when you need something fresh and fast. Serve it in a shallow bowl so everyone can see the colors, and watch it disappear.

• Pair it with coconut rice or jasmine rice for a more filling meal.
• Serve it with lime wedges and extra chilies on the side so guests can adjust the heat.
• Double the dressing and save half to drizzle over grilled fish or shrimp later in the week.

Save

This salad has become my summer default, the thing I make when the farmers market is bursting with mangoes and I can't bear to turn on the stove. It's proof that the best recipes are often the simplest ones, the ones that let good ingredients shine without fuss.

Questions & Answers

→ How do I select the best mangoes?

Choose mangoes that yield slightly to gentle pressure, similar to a ripe avocado. They should have a fruity aroma at the stem end. Avoid mangoes with dark spots or shriveled skin. Ataulfo or champagne mangoes work beautifully since they're less fibrous and naturally sweeter.

→ Can I make this ahead of time?

You can prepare the dressing and slice all vegetables up to 4 hours in advance. Store them separately in airtight containers in the refrigerator. Toss everything together just before serving—the mango stays firm and the vegetables maintain their crunch.

→ What can I substitute for fish sauce?

Soy sauce or tamari makes an excellent vegetarian alternative, adding the same salty depth. Coconut aminos work too for a soy-free option with slightly less sodium. Each provides that essential umami backbone to balance the sweet and acidic elements.

→ How can I add more protein?

Grilled shrimp, shredded rotisserie chicken, or baked tofu cubes transform this into a hearty main. Edamame or cooked mung beans also blend seamlessly while boosting plant-based protein without overpowering the fresh flavors.

→ Is it spicy?

The heat level is entirely customizable. One Thai chili adds a mild kick that most people find pleasant. For more heat, leave the seeds in or add a second pepper. To eliminate spice entirely, simply omit the chilies—the dish remains delicious without them.