Refreshing Mango Salad with Lime (Print Version)

Juicy mango meets crisp vegetables in a zesty lime-honey dressing with cilantro and chilies for a vibrant, refreshing meal.

# What You'll Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (about 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 (about 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 - Juice of 2 limes (about 3 tablespoons)
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 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.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Expert Tips:

01 -
  • It comes together in fifteen minutes but tastes like you labored over it for hours, making it perfect for impressing guests without breaking a sweat.
  • The contrast of sweet mango, crisp vegetables, and that tangy lime honey kick creates a flavor explosion that keeps you reaching for another forkful.
  • You can tweak the heat level, swap herbs, or add protein, so it adapts to whatever your mood or pantry offers.
02 -
  • Overripe mangoes turn mushy and fermented tasting, so choose fruit that is ripe but still firm enough to hold its shape when sliced.
  • Letting the salad sit too long before serving makes it watery and limp, so dress it no more than fifteen minutes before you plan to eat.
  • If you skip seeding the cucumber, the salad will pool with liquid and dilute the dressing into a sad puddle at the bottom of the bowl.
03 -
  • Use a Y peeler to remove the cucumber skin in thin strips, leaving some green for color and a bit of texture without any bitterness.
  • Whisk the dressing in a jar with a tight lid so you can shake it hard and get a creamier emulsion, plus you can store any extra right in the same container.
  • Taste a piece of mango before you start, because if the fruit is bland you will need extra lime and honey to compensate and bring the flavor back to life.
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