When I want something light, vibrant, and packed with fresh flavor, I turn to this mango salad. It’s the perfect combination of sweet, tangy, and crunchy, and it comes together in minutes. Juicy mango, crisp veggies, and a zesty lime dressing make this salad a go-to for warm days, cookouts, or whenever I need a refreshing side dish.
Why You’ll Love This Recipe
I love this salad for its clean, bright flavors and the way it balances sweetness with acidity and crunch. The mango adds natural sweetness, the lime dressing gives it a zing, and the fresh herbs tie it all together. It’s not only simple to make, but it’s also beautiful on the plate and incredibly versatile—I can serve it as a side, a light lunch, or even as a topping for grilled mains.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe mangoes (firm but sweet)
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Red bell pepper
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Cucumber
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Red onion
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Fresh cilantro or mint
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Jalapeño or chili (optional, for heat)
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Fresh lime juice
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Olive oil
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Honey or maple syrup
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Salt and black pepper
Directions
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I begin by peeling and dicing the mangoes into bite-sized cubes.
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I finely chop the red bell pepper, cucumber, and red onion, making sure all the pieces are uniform for a balanced bite.
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If I’m adding heat, I thinly slice a small jalapeño and remove the seeds for a milder flavor.
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I mix all the chopped ingredients in a large bowl, then sprinkle in freshly chopped cilantro or mint.
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For the dressing, I whisk together lime juice, olive oil, honey, salt, and pepper in a small bowl.
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I pour the dressing over the salad and toss everything gently until well coated.
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I let it chill in the fridge for about 15–20 minutes before serving to allow the flavors to meld.
Servings and timing
This recipe makes 4 servings as a side dish.
It takes me about 15 minutes from start to finish, including chopping and mixing.
Variations
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I sometimes add diced avocado for extra creaminess.
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For a protein boost, I toss in grilled shrimp or chickpeas.
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If I’m feeling tropical, I include pineapple or papaya for a fruit-forward twist.
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I’ve also added quinoa or farro to make it more filling as a main salad.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. Since the ingredients are fresh and uncooked, I don’t reheat this salad. It’s best enjoyed cold or at room temperature. I avoid making it too far ahead, as the mango and cucumber can release liquid and soften over time.
FAQs
Can I use frozen mango?
Yes, but I make sure to thaw and drain it well so the salad doesn’t get watery. Fresh mango has the best texture and flavor.
How do I choose ripe mangoes?
I look for mangoes that yield slightly when pressed and have a fragrant aroma at the stem. Avoid ones that are too soft or stringy.
Is this salad spicy?
Not unless I add jalapeño or chili. I control the heat by adjusting the amount or omitting it entirely.
Can I make this ahead of time?
I chop everything and mix the dressing separately, then combine them just before serving to keep everything crisp.
What pairs well with mango salad?
I serve it alongside grilled chicken, fish, or tofu. It also makes a great topping for tacos or grain bowls.
Conclusion
This mango salad is one of those dishes that’s as easy to make as it is to fall in love with. I keep it in my rotation all spring and summer, and it always adds a bright, refreshing element to the table. Whether I’m feeding a crowd or just myself, it’s a simple way to bring color, crunch, and incredible flavor to any meal.
Print
Refreshing Mango Salad with Lime Dressing: A Crisp, Juicy Burst of Flavor
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: No-cook, Tossed
- Cuisine: Tropical, Fusion
- Diet: Vegan
Description
Refreshing Mango Salad with Lime Dressing is a vibrant, sweet-and-tangy side dish made with juicy mangoes, crisp vegetables, and a zesty lime vinaigrette. This quick and colorful salad is perfect for warm-weather meals, BBQs, or as a tropical topping for tacos and grilled proteins.
Ingredients
- Ripe mangoes (firm but sweet), peeled and diced
- Red bell pepper, finely chopped
- Cucumber, finely chopped
- Red onion, finely chopped
- Fresh cilantro or mint, chopped
- Jalapeño or chili (optional), thinly sliced
- Fresh lime juice
- Olive oil
- Honey or maple syrup
- Salt and black pepper
Instructions
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Peel and dice mangoes into bite-sized cubes.
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Finely chop red bell pepper, cucumber, and red onion for even bites.
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Optional: Slice jalapeño and remove seeds for mild heat.
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In a large bowl, combine mango, vegetables, and chopped herbs.
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In a small bowl, whisk together lime juice, olive oil, honey or maple syrup, salt, and pepper.
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Pour dressing over salad and toss gently to combine.
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Chill in the fridge for 15–20 minutes before serving for best flavor.
Notes
- Add avocado for creaminess.
- Toss in grilled shrimp or chickpeas for protein.
- Include pineapple or papaya for extra tropical flavor.
- Add quinoa or farro to make it a full meal.
- Best served fresh, as mango and cucumber can soften over time.
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