Refreshing Mango Salad with Lime (Print Version)

Juicy mango strips meet crisp vegetables in a bright lime-honey dressing, finished with cilantro and gentle chili heat.

# What You’ll Need:

→ Fruits & 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 - 1/2 medium red onion, thinly sliced
04 - 1 small cucumber (approximately 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

→ 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 Steps:

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 Hints:

01 -
  • It comes together in minutes but tastes like you spent all afternoon balancing flavors in a test kitchen.
  • Every bite delivers sweetness, tang, crunch, and heat all at once without any single note overpowering the others.
  • You can make it heartier with protein or keep it light and still feel completely satisfied.
02 -
  • If your mangoes are underripe and hard, they won't have the juicy sweetness that makes this salad sing, wait an extra day or two on the counter.
  • Slicing the onion paper-thin is crucial, thick chunks will overwhelm the delicate mango and make the salad taste sharp instead of balanced.
  • Don't skip the resting time, those few minutes let the acid in the lime juice work magic on the raw onion and help the dressing soak into the vegetables.
03 -
  • Chill your serving bowl in the fridge for 10 minutes before assembling, it keeps everything crisp and refreshing even on the hottest days.
  • If you can only find firm mangoes, let them ripen in a paper bag with a banana overnight, the ethylene gas works like magic.
  • Taste the dressing before you pour it, if your limes are extra tart you might need a touch more honey, if they're mild add a squeeze more juice.
  • Use a mandoline to slice the vegetables if you have one, the uniform thickness makes the salad look professional and helps everything soak up the dressing evenly.
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