Mango Salad with Lime Dressing (Printable)

Sweet ripe mango meets crisp vegetables in a zesty lime-honey dressing with fresh cilantro and gentle chili heat.

# 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 - ½ medium red onion, thinly sliced
04 - 1 small cucumber (about 6 ounces), peeled, seeded, and sliced into half-moons
05 - ¼ cup fresh cilantro leaves, whole or roughly chopped
06 - 1–2 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 (for vegetarian)
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper, to taste

# How to Prepare:

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 syrup, 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 5–10 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 Advice:

01 -
  • It comes together in minutes and tastes like you spent an hour balancing every flavor.
  • The lime dressing clings to the mango without drowning it, so every bite stays juicy and clean.
  • You can dial the heat up or down depending on who is sitting at your table.
  • It works as a side dish, a light main, or even a topping for grilled fish.
02 -
  • If you dress the salad more than twenty minutes ahead, the lime juice will start cooking the mango and turn it mushy.
  • Whisking the dressing until it emulsifies makes a huge difference, it clings instead of pooling at the bottom.
  • Always taste the dressing before pouring it on, lime juice varies in tartness and you might need an extra half teaspoon of honey.
03 -
  • Chill your serving bowl in the fridge for ten minutes before assembling, it keeps the salad cooler longer on hot days.
  • For extra crunch, toss in a handful of toasted cashews or peanuts just before serving, they'll stay crisp and add richness.
  • If your mangoes are underripe and still firm, let them sit on the counter for a day or two, the salad won't taste right with hard fruit.
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