Mango Salad with Lime Dressing (Printable View)

Ripe mango, crisp vegetables, and cilantro tossed in tangy lime-honey dressing with a gentle kick of chilies.

# What You'll Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (about 1 lb), 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 oz), peeled, seeded, and sliced into half-moons
05 - 1/4 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 (vegetarian alternative)
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 5–10 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 Tips:

01 -
  • It takes less time than waiting for takeout and tastes brighter than anything you could order.
  • Every ingredient stays crisp and alive because there's no cooking involved, just good knife work and a quick whisk.
  • The lime dressing clings to the mango without drowning it, so each bite feels balanced instead of soggy.
  • You can make it as mild or as fiery as your mood by adjusting the chilies.
02 -
  • If your mango is underripe it will taste starchy and bland, wait an extra day or two until it gives slightly when you press the skin.
  • Slicing the onion too thick will leave you with raw, harsh bites that linger unpleasantly, use a mandoline or your sharpest knife.
  • Emulsifying the dressing properly keeps it from pooling at the bottom of the bowl, whisk while you drizzle and it will coat every piece evenly.
03 -
  • Chill your serving bowl in the freezer for ten minutes before assembling the salad, it keeps everything crisp and cool even on a warm counter.
  • If your limes are hard and not very juicy, microwave them for ten seconds and roll them firmly on the counter before cutting.
  • Taste the dressing on a piece of mango before you toss the whole salad, it's easier to adjust sweetness or salt with a single bite than after everything is mixed.
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