Mango Salad with Lime Dressing (Printable)

Juicy mango and fresh vegetables in zesty lime-honey dressing with cilantro and chilies for a bright, satisfying dish.

# Ingredient list:

→ 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 - 0.5 medium red onion, thinly sliced
04 - 1 small cucumber (about 6 ounces), peeled, seeded, and sliced into half-moons
05 - 0.25 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
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 meld together.
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 the time it takes your partner to set the table, yet tastes like you labored for hours.
  • The lime dressing clings to every ingredient without drowning the natural sweetness of the fruit.
  • You can dial the heat up or down depending on whether you're feeding kids or spice lovers.
  • Leftovers actually improve overnight as the flavors marry in the fridge.
02 -
  • Dress the salad no more than fifteen minutes before serving or the acid will start breaking down the mango into mush.
  • If your mangoes are underripe and firm, a pinch of sugar in the dressing will help, but nothing fixes a truly green mango.
  • Taste the dressing before you pour it, it should be assertive on its own because it mellows once it hits the fruit and vegetables.
03 -
  • Chill your serving bowl in the freezer for ten minutes before assembling, the cold bowl keeps everything crisp longer in warm weather.
  • If you can only find firm mangoes, peel and slice them, then let them sit in the lime juice for five minutes to soften slightly and absorb flavor.
  • A microplane is your best friend for zesting a lime directly over the finished salad for an extra burst of citrus oil.
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