Refreshing Mango Salad with Lime (Print View)

Ripe mango meets crisp vegetables in tangy lime-honey dressing with fresh cilantro and gentle chili heat.

# What You’ll Need:

→ 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 - 1/2 medium red onion, thinly sliced
04 - 1 small cucumber (about 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 (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 option
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# Method:

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 to 10 minutes to allow the flavors to develop and marry.
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 fifteen minutes and feels like a tropical escape on a plate.
  • The lime dressing clings to every slice, balancing honey sweetness with a salty umami edge.
  • You can toss it together in advance and let the flavors deepen while you finish other tasks.
  • Each bite delivers crunch, juice, and a gentle chili warmth that wakes up your palate.
02 -
  • If your mango is underripe, the salad will taste starchy and dull, so wait until the fruit smells sweet and feels slightly soft.
  • Letting the salad rest for those ten minutes isnt optional, the acid needs time to mellow the onion and marry the flavors.
  • Dress the salad just before serving or within an hour, any longer and the cucumber will weep and dilute the dressing.
03 -
  • Use a mandoline or a very sharp knife to slice the onion paper-thin, thick slices will dominate every bite.
  • Whisk the dressing until it looks creamy and unified, a broken dressing will slide off the fruit and pool at the bottom.
  • If your lime juice tastes too sour, add an extra half teaspoon of honey to round it out.
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