Pin It My neighbor brought over a bag of mangoes one sweltering afternoon, more than she could use before they turned. I had just returned from a farmers market with a handful of vegetables I hadn't planned for, so I emptied everything onto the counter and improvised. The lime sitting on the sill caught my eye, and I squeezed it over the mango strips without much thought. That tart sweetness changed everything, and within minutes I had tossed together a salad that tasted like summer in a bowl.
I served this salad at a small lunch gathering where everyone arrived hungry and restless from the heat. The first person to taste it paused mid-conversation, fork in the air, and asked what was in the dressing. By the time I explained, the bowl was nearly empty. It became the dish I make whenever I want something vibrant that doesn't require turning on the stove.
Ingredients
- Ripe mangoes: Choose fruit that yields slightly to gentle pressure, the flesh should be sweet and juicy, not fibrous or bland.
- Red bell pepper: Adds a crisp, mild sweetness and a pop of color that contrasts beautifully with the golden mango.
- Red onion: Slice it thin so it delivers a sharp bite without overpowering the delicate fruit.
- Cucumber: Peel and seed it to avoid bitterness and excess water that can dilute the dressing.
- Fresh cilantro: Use whole leaves or rough chop them, they bring a bright, herbal note that ties the salad together.
- Red Thai chilies: A small amount goes a long way, slice them thin and remove seeds if you prefer warmth without fire.
- Lime juice: Freshly squeezed is essential, bottled juice lacks the vibrant acidity that makes this dressing sing.
- Honey or agave syrup: Just enough to round out the tartness and coax out the natural sweetness of the mango.
- Fish sauce or soy sauce: A teaspoon adds umami depth, use soy or tamari to keep it vegetarian.
- Extra-virgin olive oil: Whisked into the dressing, it gives body and a silky finish that clings to every slice.
Instructions
- Prepare the produce:
- Peel the mangoes and cut them into thin, even strips so each piece catches the dressing. Slice the bell pepper, onion, and cucumber into shapes that are easy to fork and uniformly sized.
- Make the dressing:
- Whisk the lime juice, honey, and fish sauce in a small bowl until the honey dissolves, then drizzle in the olive oil slowly, whisking constantly until the mixture turns glossy and smooth.
- Assemble the salad:
- Combine the mango, bell pepper, red onion, cucumber, cilantro, and chilies in a large bowl. Toss gently with your hands or tongs to distribute the ingredients evenly.
- Dress and toss:
- Pour the lime dressing over the salad and toss again, making sure every piece is lightly coated. Taste and adjust salt or pepper if needed.
- Rest and meld flavors:
- Let the salad sit at room temperature for five to ten minutes. This brief rest allows the lime to soften the onion and the flavors to marry.
- Serve:
- Transfer to a shallow dish or individual plates, garnish with extra cilantro or a wedge of lime if you like. Serve immediately while the vegetables are still crisp.
Pin It One evening I made this for myself after a long day, doubling the cilantro because I had a bunch wilting in the crisper. I ate it straight from the bowl, standing at the counter, and realized that some meals don't need ceremony to feel special. The mango was perfectly ripe, the lime was sharp, and for a few minutes everything else could wait.
Making It Your Own
Swap the cilantro for fresh mint if you want a cooler, more aromatic finish. Add a handful of toasted peanuts or cashews just before serving for crunch and richness. If you want protein, toss in cooked shrimp or shredded chicken, both soak up the dressing beautifully. You can also replace the mango with ripe papaya or even peaches when they're in season.
Storing and Serving
This salad is best enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for up to one day. The mango may soften and release juice, so drain any excess liquid before serving again. If you plan to make it ahead, prep the vegetables and store them separately, then dress the salad just before you eat. Serve it chilled or at room temperature, depending on your mood.
What to Serve Alongside
This salad pairs well with grilled fish, coconut rice, or a simple bowl of jasmine rice. It also works as a topping for crispy spring rolls or lettuce wraps. On its own, it makes a light lunch that feels complete without being heavy.
- Serve it in lettuce cups for a low-carb option that's easy to hold.
- Pair it with iced green tea or a lime sparkling water to echo the citrus notes.
- Double the recipe if you're feeding a crowd, it disappears faster than you expect.
Pin It This salad has become my answer to last-minute cravings and unexpected guests. It's bright, it's easy, and it reminds me that the best meals often start with whatever's ripe and ready.
Recipe FAQs
- → How do I pick a ripe mango?
Choose mangoes that give slightly when gently pressed and have a fruity aroma at the stem. Avoid those with large dark spots or that feel rock-hard. Red color doesn't always indicate ripeness—some varieties remain green even when fully ripe.
- → Can I make this ahead?
The salad is best served fresh but can be refrigerated for up to one day. Store the dressing separately and toss just before serving to maintain the crisp texture of vegetables.
- → How can I make it more filling?
Add cooked shrimp, shredded chicken, or tofu for extra protein. Toasted peanuts or cashews also provide heartiness and crunch while complementing the Thai flavors.
- → What can substitute for fish sauce?
Use soy sauce or tamari for a vegetarian version. The dressing will still have plenty of umami flavor from the lime and honey combination.
- → How do I reduce the spice level?
Simply omit the Thai chilies or remove their seeds before slicing. For a very mild version, swap Thai chilies for a jalapeño or bell pepper.
- → What other herbs work well?
Fresh mint or basil make excellent substitutes or additions to cilantro. Each herb brings a slightly different aromatic quality that complements the mango-lime combination.