Refreshing Mango Salad with Lime Dressing (Printable)

Sweet ripe mango meets crisp vegetables in a tangy lime-honey dressing, topped with fresh cilantro and chilies for a perfect balance of flavors.

# What You 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 - 1-2 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 for vegetarian option
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 5-10 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 takes only fifteen minutes from counter to table, and most of that is just slicing.
  • The lime dressing clings to every piece of fruit and vegetable without drowning them, so each bite stays crisp and juicy.
  • You can dial the heat up or down with chilies, or skip them entirely if youre feeding cautious eaters.
  • It works as a solo lunch, a side dish for grilled fish, or even a topping for tacos.
02 -
  • If your mangoes are too firm, the salad will taste bland and the texture will feel woody, so wait until theyre ripe.
  • Letting the salad sit for those few minutes isnt optional—the dressing needs time to soften the onion and wake up the mango.
  • Dont overdress the salad, you can always add more lime juice or oil at the table, but you cant take it back once its pooled at the bottom.
03 -
  • Chill your serving bowl in the fridge for ten minutes before assembling the salad, it keeps everything crisp and refreshing.
  • If youre making this ahead, keep the dressing separate and toss everything together right before serving to avoid soggy vegetables.
  • Use a vegetable peeler to shave thin ribbons of cucumber instead of slicing for a more delicate texture.
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