Refreshing Mango Salad Lime Dressing (Printable)

Ripe mango meets crisp vegetables in a zesty lime-honey dressing with fresh cilantro and chilies.

# What You Need:

→ Fruits & 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

→ 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 It:

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 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 Tips:

01 -
  • It comes together in under half an hour, no cooking required, just slicing and tossing.
  • The balance of sweet mango, tangy lime, and a hint of chili wakes up your palate without overwhelming it.
  • You can tweak the heat, swap herbs, or add protein, making it endlessly adaptable to whatever you have on hand.
02 -
  • If you dress the salad too far in advance, the acid in the lime will break down the mango and cucumber, turning them mushy.
  • Whisking the dressing until it emulsifies prevents the oil from pooling at the bottom of the bowl.
  • Thin slices of onion are crucial, thick rings can be harsh and crunchy in a way that clashes with the tender fruit.
03 -
  • Chill your serving bowl in the freezer for ten minutes before assembling the salad, it keeps everything crisp on warm days.
  • If your mangoes are underripe, toss them with a pinch of sugar and let them sit while you prep the other ingredients.
  • Taste the dressing before you pour it, the sweetness and acidity should feel balanced, adjust honey or lime as needed.
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