Mango Salad with Lime Dressing (Printable Version)

Juicy mango and crisp vegetables tossed in tangy lime-honey dressing with cilantro and chilies for vibrant flavor.

# What You Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (approximately 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 (approximately 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 - 3 tablespoons fresh lime juice (approximately 2 limes)
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

# Step-by-Step Directions:

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 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 comes together in fifteen minutes with no cooking, no oven, and barely any cleanup.
  • The lime dressing clings to every slice of mango and cucumber, delivering bright, tangy sweetness in every forkful.
  • You can dial the heat up or down by adding more chilies or leaving them out entirely.
  • It works as a standalone lunch, a barbecue side, or a base for grilled shrimp when you want something more substantial.
02 -
  • If your mangoes are underripe, the salad will taste tart and one-dimensional; wait an extra day or two and let them soften until they smell perfumed and sweet.
  • Whisking the oil into the dressing slowly is the difference between a smooth, clingy coating and a separated puddle at the bottom of the bowl.
  • Letting the salad rest for even five minutes transforms it from a pile of raw ingredients into a cohesive dish where every flavor talks to the next.
03 -
  • Taste the dressing before you pour it over the salad; if it is too tart, add another half teaspoon of honey, and if it is too sweet, squeeze in a bit more lime juice.
  • Use a Y-shaped vegetable peeler to peel the mango; it glides over the curves and wastes less flesh than a knife.
  • If you cannot find Thai chilies, a pinch of red pepper flakes stirred into the dressing will give you heat without the slicing.
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