Mango Salad with Lime Dressing (Print view)

Juicy mango and vegetables in tangy lime-honey dressing. Perfect for a vibrant, light meal in 25 minutes.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

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 Suggestions:

01 -
  • It comes together in minutes but tastes like you fussed over every detail.
  • The lime dressing clings to every slice without drowning the fruit.
  • You can make it as mild or as fiery as your mood demands.
  • Leftovers somehow taste even better the next morning straight from the fridge.
02 -
  • If your mangoes are too firm, the salad turns into a jaw workout; wait another day or two for them to ripen.
  • Letting the dressed salad sit longer than ten minutes can make the vegetables weep and turn the bottom of the bowl into a puddle.
  • Taste your dressing before you pour it; limes vary wildly in acidity, and you may need an extra pinch of honey.
03 -
  • Use a Y-shaped peeler to strip mango skin quickly without wasting fruit, then slice along the flat pit to get clean cheeks.
  • If red onion feels too sharp, soak the slices in cold water for five minutes, then drain and pat dry before adding to the salad.
  • Always zest your limes before juicing them; the zest keeps well in the freezer and adds bright flavor to future dishes.
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