Refreshing Mango Salad with Lime Dressing (Printable Version)

Sweet mango meets crisp vegetables in a zesty lime-honey dressing with fresh cilantro and gentle chili heat.

# Needed Ingredients:

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

# 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 to 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 -
  • The lime dressing clings to every slice without drowning the mango's natural sweetness.
  • It comes together faster than waiting for takeout and feels just as indulgent.
  • You can dial the heat up or down depending on who's eating.
  • Leftovers (if there are any) taste even brighter the next day.
02 -
  • If your mango is too firm, the salad will taste more like crunchy vegetables than fruit; wait an extra day or two.
  • Don't skip the resting time—it's when the lime juice softens the onion's bite and the honey seeps into the mango.
  • Toss gently or the mango will turn to mush and the salad will look sloppy.
03 -
  • Chill your serving bowl in the fridge for 10 minutes before assembling; the salad stays cooler longer and tastes more refreshing.
  • If you love crunch, toast some cashews or peanuts in a dry skillet until golden, then scatter them on top just before serving.
  • Taste the dressing before you pour it—if your limes are especially tart, add a little more honey.
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