Mango Salad with Lime Dressing (Print Version)

Sweet mango and crisp vegetables tossed in zesty lime-honey dressing with fresh herbs and gentle heat.

# What You Need:

→ Fruits and 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 - Juice of 2 limes (approximately 3 tablespoons)
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce (use soy sauce for vegetarian)
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 syrup, fish sauce or soy sauce, and a pinch of salt. Slowly drizzle in the olive oil while whisking until emulsified. Season with freshly ground 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 together.
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 the time it takes your oven to preheat for something else.
  • The dressing clings to every piece without drowning the fruit, so each forkful tastes clean and bright.
  • You can dial the heat up or down depending on who is sitting at your table.
  • Leftovers somehow taste even better the next day when the flavors have had time to whisper to each other.
02 -
  • If your mangoes are underripe, the salad will taste flat and starchy no matter how good your dressing is.
  • Letting the salad rest is not optional, those ten minutes turn a pile of ingredients into something cohesive.
  • Do not skip seeding the cucumber or you will end up with a puddle at the bottom of your bowl.
03 -
  • Chill your serving bowl for ten minutes before assembling, it keeps everything crisp on a hot day.
  • If your lime juice tastes too sharp, add a tiny pinch of sugar to the dressing instead of more honey.
  • Slice your onion as thin as you possibly can, thick rings will overpower the mango.
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