Mango Salad with Lime Dressing (Printable Version)

Juicy mango, crisp vegetables, and tangy lime-honey dressing create a vibrant fusion of sweet, citrus, and gentle heat.

# 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 - 3 tablespoons fresh lime juice
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, 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 blend.
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 transforms peak-season fruit into a meal that feels like a vacation on a plate.
  • You can prep everything in the time it takes your pasta water to boil, and it tastes better after it sits for a few minutes.
  • The lime dressing is so good you will start drizzling it on grain bowls, grilled fish, and leftover roasted vegetables.
02 -
  • If your mangoes are underripe and firm, this salad will taste flat, wait a day or two until they smell fragrant and yield to gentle pressure.
  • Dress the salad no more than ten minutes before serving or the acid will turn the mango mushy and dull the bright green cilantro.
03 -
  • If your mangoes are too ripe and falling apart, freeze the chunks for smoothies and buy firmer fruit for slicing.
  • Whisking the dressing in a jar with a tight lid instead of a bowl makes it emulsify faster and gives you a container for storage.
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