Mango Salad with Lime Dressing (Printable)

Juicy mango and crisp vegetables tossed in tangy lime-honey dressing with cilantro and a gentle pepper kick.

# 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

# 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 to 10 minutes to allow the flavors to develop and meld.
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 less than half an hour from start to finish, yet tastes like you spent the whole afternoon in the kitchen.
  • The interplay of sweet mango, tart lime, and gentle heat from chilies keeps every forkful interesting.
  • You can prep it ahead and let the flavors marry while you set the table or change out of work clothes.
  • It works as a side, a light main, or even a topping for grilled fish without any fuss.
02 -
  • If you dress the salad more than thirty minutes ahead, the cucumber will weep and the mango will soften too much, turning the whole thing mushy.
  • Whisking the oil in slowly is not optional; if you dump it all at once, the dressing will split and taste greasy instead of bright.
  • Taste the dressing before you pour it over the salad; lime acidity varies, and you might need an extra squeeze or a pinch more honey.
03 -
  • Use a Y-peeler to remove mango skin quickly, then slice along the flat sides of the pit to get the cleanest strips.
  • If your limes are hard and not very juicy, roll them firmly on the counter before cutting to release more juice.
  • Taste a sliver of red onion before adding it; if it bites too hard, a quick soak in ice water for five minutes will mellow it perfectly.
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