Mango Salad with Lime Dressing

Last summer, I stood at a street market stall, watching a vendor slice mangoes with shocking speed while lime wedges sat in a bucket of ice beside her. She tossed everything together in a clear bag, shook it once, and handed it over with a grin. That first bite—sweet fruit meeting sharp lime and a surprise sting of chili—taught me more about balance than any cookbook ever had. I've been chasing that perfect contrast ever since.

I made this for a friend who swore she hated cilantro. Halfway through her second helping, she paused and asked what the green bits were. When I told her, she shrugged and kept eating. Sometimes context changes everything. We ate it on her tiny balcony with the windows open, and the breeze carried the smell of lime and honey down the block.

Ingredients

• Ripe mangoes: They should yield slightly when you press the skin, and if you can smell sweetness near the stem, you know they are ready.
• Red bell pepper: Choose one that feels heavy for its size and has tight, glossy skin with no soft spots.
• Red onion: Slice it thin enough that it softens in the dressing rather than biting back.
• Cucumber: Seeding it keeps the salad from turning watery after it sits for a few minutes.
• Fresh cilantro: Whole leaves give you bursts of flavor, while chopped cilantro spreads the herbal note more evenly.
• Red Thai chilies: One will add warmth, two will make you reach for water, and none will still leave you with a beautiful salad.
• Lime juice: Fresh is the only way, bottled lime juice tastes like regret.
• Honey or agave syrup: This is what tames the lime without making things cloying.
• Fish sauce or soy sauce: A tiny splash adds a savory undertow that makes the sweetness feel earned.
• Extra-virgin olive oil: It helps the dressing coat rather than slide off.
• Salt and black pepper: Just enough to wake everything up.

Instructions

Prepare the produce:

Peel the mangoes and slice them into strips as even as you can manage, it does not have to be perfect but similar sizes help them mingle better. Slice the bell pepper thin, cut the onion into half-rings, and turn the cucumber into neat half-moons after you scoop out the seeds.

Make the dressing:

Whisk the lime juice, honey, fish sauce, and a pinch of salt in a small bowl until the honey dissolves. Drizzle in the olive oil slowly while you keep whisking, and finish with a few grinds of black pepper.

Assemble the salad:

Toss the mango, bell pepper, onion, cucumber, cilantro, and chilies into a large bowl. Use your hands if you want to feel like you are really cooking.

Dress and toss:

Pour the dressing over everything and turn the salad gently with tongs or your hands until every piece glistens. Be tender with the mango so it does not turn to mush.

Rest and meld flavors:

Let the bowl sit on the counter for five to ten minutes. This is when the onion softens, the lime seeps into the fruit, and everything starts tasting like it belongs together.

Serve:

Slide it onto a wide, shallow dish or divide it among plates. Drop a few extra cilantro leaves on top or tuck a lime wedge on the side if you are feeling fancy.

Pin It

One evening, I brought this to a potluck where everything else was heavy and beige. People kept coming back to the table, not for seconds but for thirds, scraping the bowl with serving spoons. Someone said it tasted like vacation. I did not correct them, but really it just tasted like paying attention to what was ripe and in season.

How to Pick the Right Mango

Color does not tell you much, some varieties stay green even when sweet. Instead, press gently near the stem, if it gives a little and smells fruity, it is ready. If it feels like a rock, leave it on your counter for a day or two. I once used a rock-hard mango and spent the whole meal apologizing for the texture.

Making It Your Own

Swap the cilantro for mint if you want something cooler and less divisive. Add a handful of toasted peanuts right before serving for crunch that does not go soggy. If you want protein, toss in cooked shrimp or shredded chicken, both soak up the dressing beautifully. I have also used peaches instead of mango when summer stone fruit is at its peak, and no one complained.

Storage and Leftovers

This salad holds up for about a day in the fridge, though the cucumber and cilantro will lose some of their crispness. If you know you will have leftovers, dress only what you plan to eat and keep the rest separate. The dressing stays good for three days in a sealed jar, just shake it hard before using.

• Store in an airtight container to keep the lime from oxidizing.
• Add fresh cilantro or a squeeze of lime before serving leftovers to wake up the flavors.
• If it tastes dull the next day, a pinch of salt usually fixes it.

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This salad does not need much from you, just ripe fruit, a sharp knife, and a willingness to let things be simple. It tastes like sunshine, and sometimes that is enough.

Recipe FAQs

→ How do I pick the right mangoes?

Choose mangoes that give slightly to gentle pressure and have a fragrant aroma at the stem end. They should feel heavy for their size. Avoid mangoes with soft spots or bruising. Slightly firm mangoes work best since they'll hold their shape when sliced into strips.

→ Can I make this ahead of time?

You can prepare the dressing and slice all vegetables up to 4 hours in advance. Store them separately in the refrigerator. Toss everything together just before serving—the texture stays crisp and the flavors remain vibrant. Leftovers keep well for about 1 day, though the vegetables may soften slightly.

→ What can I substitute for fish sauce?

Soy sauce or tamari makes an excellent vegetarian substitute, providing that essential savory depth. You could also use coconut aminos for a soy-free option with a slightly sweeter profile. The dressing will still be delicious and balanced.

→ How can I add more protein?

Grilled shrimp or pan-seared tofu work beautifully with these tropical flavors. Shredded rotisserie chicken makes for an easy addition. Cooked edamame or halved hard-boiled eggs are also great options that maintain the light, refreshing character of the dish.

→ Is it spicy?

The Thai chilies provide a gentle, warming kick rather than overwhelming heat. You can easily control the spice level by using fewer chilies, removing their seeds, or omitting them entirely. Even without chilies, the lime and cilantro keep the flavors lively and bright.