Refreshing Mango Salad with Lime (Printable)

Sweet ripe mango meets crisp vegetables in a tangy lime-honey dressing, brightened with cilantro and optional chilies.

# What You 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 - ½ medium red onion, thinly sliced
04 - 1 small cucumber (approximately 6 ounces), peeled, seeded, and sliced into half-moons
05 - ¼ 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 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 and meld.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Expert Suggestions:

01 -
  • It pulls together in fifteen minutes flat, no oven, no sweat, just sharp citrus and fruit so ripe it practically peels itself.
  • Every bite balances sweet mango against tart lime and that whisper of chili heat that wakes up your taste buds without setting them on fire.
02 -
  • If your mangoes are even slightly underripe, the salad will taste tart and stringy; wait an extra day or two until they yield gently to pressure and smell like summer.
  • Letting the salad sit too long will make it soggy and dull, so dress it just before serving and eat it within an hour for the best texture and brightness.
03 -
  • Use a Y-peeler to shave the mango into ribbons instead of strips for an elegant presentation that looks like you spent way more time than you did.
  • If you can't find Thai chilies, a pinch of red pepper flakes in the dressing gives you heat without the crunch, and you can control it more easily.
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