Save to Pinterest A neighbor handed me a box of overripe mangoes one humid afternoon, and I panicked—what do you do with six mangoes before they turn to mush? I sliced one open, grabbed whatever vegetables were in the crisper, and squeezed a lime over the whole mess. That improvised bowl turned into something I now make on purpose, every time the market has mangoes that smell like summer trapped in skin.
I brought this salad to a potluck once, worried it was too simple. My friend's teenage daughter ate three servings and asked if I'd teach her how to make it. We stood in my kitchen the following week, her slicing mangoes while I explained how to taste the dressing as you go. She now texts me photos every time she makes it, each version a little different from mine.
Ingredients
- Ripe mangoes: Look for fruit that gives slightly when pressed and smells sweet near the stem; rock-hard mangoes won't deliver the juicy burst you need here.
- Red bell pepper: The sweetness balances the lime's acidity, and the crunch keeps every bite interesting.
- Red onion: Slice it thin so it adds sharpness without overpowering the mango.
- Cucumber: Seeding prevents the salad from getting watery as it sits.
- Fresh cilantro: Whole leaves look pretty and taste brighter than chopped; if you're in the cilantro-tastes-like-soap camp, fresh mint works beautifully.
- Thai chilies: These little peppers pack serious heat, so start with half of one if you're unsure.
- Lime juice: Freshly squeezed is non-negotiable; bottled juice tastes flat and won't sing the way this salad needs.
- Honey: It rounds out the lime's tartness and helps the dressing cling to the vegetables.
- Fish sauce or soy sauce: A tiny splash adds depth without making the salad taste fishy or salty.
- Extra-virgin olive oil: It emulsifies the dressing and carries the lime flavor across your palate.
Instructions
- Prepare the produce:
- Peel the mangoes by slicing off the cheeks, then scoring the flesh in a crosshatch and turning it inside out—you'll get neat cubes that way. Slice the bell pepper, onion, and cucumber as thinly as you can manage; the thinner they are, the better they'll mingle with the dressing.
- Make the dressing:
- Whisk the lime juice, honey, and fish sauce in a small bowl until the honey dissolves. Drizzle in the olive oil slowly while whisking so it emulsifies into a glossy, slightly thickened dressing.
- Assemble the salad:
- Toss the mango, bell pepper, onion, cucumber, cilantro, and chilies in a large bowl. Use your hands if you want; it's faster and you'll feel the textures.
- Dress and toss:
- Pour the dressing over the vegetables and toss gently so the mango doesn't bruise. You want every piece coated but not swimming.
- Rest and meld flavors:
- Let the salad sit for 5 to 10 minutes at room temperature. The vegetables will soften just enough and the flavors will deepen.
- Serve:
- Transfer to a shallow dish so the mango sits in a single layer and looks as vibrant as it tastes. A lime wedge on the side never hurts.
Save to Pinterest My partner once ate this salad straight from the bowl while standing at the counter, fork in hand, and declared it dinner. I laughed, but he was right—it's light enough to feel virtuous and satisfying enough that you don't reach for chips an hour later. Now we make it on nights when cooking feels like too much effort but cereal feels like giving up.
Making It Your Own
I've added grilled shrimp when I wanted protein, tossed in shredded rotisserie chicken when I had leftovers, and once threw in diced avocado because it was sitting on the counter. The salad adapts without complaint. If you don't have Thai chilies, a pinch of red pepper flakes or a few slices of jalapeño will do. Swap the cilantro for mint if you want something cooler and grassier, or add basil for a sweeter, almost floral note.
Storing and Serving
This salad is best the day you make it, but it will keep in the fridge for about 24 hours if you store it in an airtight container. The mango will soften and release juice, so drain off any excess liquid before serving leftovers. If you're making it ahead for a party, prep the vegetables and dressing separately, then toss them together just before guests arrive. That way everything stays crisp and the colors stay bright.
What to Serve Alongside
I've served this salad next to grilled fish, tucked it into lettuce wraps, and piled it on top of rice noodles for a quick noodle bowl. It's also lovely on its own as a light lunch, especially on days when the heat makes you want to eat nothing but cold, bright things.
- Try it with coconut rice for a fuller meal.
- Pair it with lime-marinated grilled chicken or tofu.
- Serve it alongside spring rolls for a fresh, no-cook dinner.
Save to Pinterest This salad never looks the same twice, and that's part of why I keep making it. It bends to whatever's in season, whatever's in the fridge, whatever mood I'm in—and it always tastes like something worth sitting down for.
Recipe Questions
- → Can I make this mango salad ahead of time?
Yes, you can prepare the ingredients and dressing separately up to 4 hours in advance. Toss everything together just before serving to maintain the crisp texture of vegetables.
- → What can I substitute for fish sauce?
Use soy sauce or tamari for a vegetarian version. Coconut aminos also work well for a soy-free alternative with a slightly sweeter profile.
- → How do I pick the perfect mango for this salad?
Choose mangoes that yield slightly to gentle pressure but aren't mushy. They should have a fragrant aroma at the stem end. Ataulfo or Champagne mangoes are ideal for their buttery texture and minimal fiber.
- → Is this salad spicy?
The heat level depends on the chilies. Thai chilies add noticeable warmth, but you can reduce the amount, omit them entirely, or substitute with jalapeño for a milder kick.
- → Can I add protein to make it a complete meal?
Absolutely. Grilled shrimp, shredded rotisserie chicken, or pan-seared tofu complement the flavors beautifully. Add the protein just before serving so it doesn't become soggy.