Mango Salad with Lime Dressing (Printable Version)

Juicy mango and crisp vegetables with tangy lime-honey dressing, cilantro, and a hint of chili heat.

# What You Need:

→ Fruits and 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:

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.

# Cooking Tips:

01 -
  • It takes fifteen minutes from counter to table, and most of that is just slicing fruit.
  • The lime dressing clings to every piece without drowning the mango or making anything soggy.
  • You can taste the sweetness, the heat, and the tang all at once without any single flavor taking over.
  • It works as a side dish, a light main, or even a topping for grilled fish when you need versatility.
02 -
  • If the mango is underripe, the salad will taste flat and the texture will be fibrous, so press the fruit gently before you buy it.
  • Letting the salad rest for a few minutes is not optional because the dressing needs time to cling and the onion needs time to mellow.
  • Don't dress the salad more than twenty minutes before serving or the acid will turn the mango mushy and dull.
03 -
  • Cut the mango into strips instead of cubes because they hold the dressing better and look more elegant on the plate.
  • Taste the dressing before you pour it over the salad and adjust the honey or lime until it feels right, because every lime is different.
  • If you can't find Thai chilies, use half a jalapeño with the seeds removed for a milder heat that won't overpower the fruit.
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