Refreshing Mango Salad with Lime (Printable Version)

Ripe mango meets crisp vegetables in a tangy lime-honey dressing with fresh cilantro and chilies for vibrant sweetness and gentle heat.

# What You 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

→ 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
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# Step-by-Step:

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.
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.
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 under half an hour, which means you can make it even when you're too tired to think.
  • The sweet mango and tangy lime hit that perfect balance where you can't stop reaching for another bite.
  • You can tweak the heat, swap the herbs, or add protein without breaking the formula.
  • It feels fancy enough for guests but easy enough for a solo Tuesday dinner.
02 -
  • Use ripe but firm mangoes, if they're too soft they'll turn mushy when you toss them and the salad will look sad instead of vibrant.
  • Slice the onion as thin as humanly possible, thick rings will overpower the delicate mango and lime balance.
  • Don't skip the resting time, those ten minutes transform a jumble of ingredients into a cohesive dish where every flavor knows its place.
03 -
  • Chill your serving bowl in the fridge for ten minutes before assembling, the cool dish keeps everything crisp and refreshing on hot days.
  • If your mangoes are slightly underripe, a pinch of sugar in the dressing will help coax out their sweetness without making the salad taste artificial.
  • Always add the chilies at the end so you can control the heat, it's easier to add more than to fix a salad that's too spicy.
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