Mango Salad with Lime
A quick, vibrant mango salad bursting with tropical flavors, crisp vegetables, and a tangy honey-lime dressing. Perfect as a refreshing side dish or healthy meal topper, it’s naturally gluten-free, low in saturated fat, and full of fiber and plant-based nutrients. Ready in just 15 minutes, it’s a bright addition to any weeknight menu.
Equipment
- 1 Medium mixing bowl
- 1 small mixing bowl
- 1 sharp knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
- 2 ripe mangoes about 2 cups diced
- 1 red bell pepper 1 cup diced
- ½ English cucumber 1 cup chopped
- ¼ red onion ¼ cup thinly sliced
- ¼ cup fresh mint chopped
- 2 tbsp fresh cilantro chopped
- 3 tbsp fresh lime juice from 1 large or 2 small limes
- 1 tbsp extra virgin olive oil
- ½ tbsp honey or maple syrup
- ¼ tsp kosher salt
- Freshly ground black pepper to taste
Instructions
- Prepare the Mangoes: Start by selecting two ripe mangoes that are fragrant and slightly soft to the touch. Wash them thoroughly under cold running water. Place the mangoes on a cutting board and, using a sharp knife, carefully slice along the sides of the pit to remove the flesh. Dice the mango flesh into evenly sized cubes, about ½ inch each, to ensure balanced texture in the salad. Transfer the diced mango into a medium mixing bowl and set aside.
- Dice the Bell Pepper: Rinse the red bell pepper under cool water and pat it dry with a kitchen towel. Remove the stem, seeds, and inner membranes carefully. Slice the pepper into strips, then dice into roughly 1-inch pieces for a crunchy, colorful addition. Add the diced bell pepper to the bowl with the mango, allowing the bright red color to complement the golden hue of the fruit.
- Chop the Cucumber: Take half of a fresh English cucumber and wash it well. Peel it if you prefer a softer texture, though leaving the skin adds extra fiber. Slice the cucumber lengthwise, then chop into small bite-sized pieces, about 1-inch cubes. This step adds crispness and a cooling contrast to the salad. Add the chopped cucumber to the bowl with the mango and bell pepper.
- Thinly Slice the Red Onion: Peel a quarter of a red onion and slice it as thinly as possible. Thin slices ensure a delicate onion flavor without overpowering the salad. Use a sharp knife to create uniform slices for visual appeal and balanced taste. Add these thin slices to the bowl, layering them evenly over the fruit and vegetables for an appealing texture contrast.
- Prepare Fresh Herbs: Rinse fresh mint and cilantro under cold water to remove any dirt or residue. Pat dry gently with a clean kitchen towel or paper towel to preserve their flavor. Chop the mint leaves finely, and roughly chop the cilantro leaves and tender stems. These herbs add brightness and a fragrant aroma to the salad. Add both herbs to the mixing bowl with the other ingredients, ensuring even distribution.
- Make the Dressing: In a small bowl, pour 3 tablespoons of freshly squeezed lime juice. Add 1 tablespoon of high-quality extra virgin olive oil for smoothness and healthy fats. Add half a tablespoon of honey or maple syrup to provide a hint of sweetness that balances the citrus tang. Whisk these ingredients together until well emulsified, creating a light, glossy dressing. Taste and adjust sweetness or acidity according to preference.
- Combine Salad and Dressing: Pour the dressing over the prepared mango, bell pepper, cucumber, red onion, and herbs. Gently toss all ingredients together using salad tongs or two large spoons. Tossing should be done carefully to ensure the dressing coats every piece without bruising the delicate mango cubes or crushing the herbs.
- Season the Salad: Sprinkle ¼ teaspoon of kosher salt evenly over the salad to enhance all flavors. Add freshly ground black pepper to taste for a subtle kick. Toss gently once more to evenly distribute seasoning and dressing. Taste and adjust seasoning if necessary — a touch more lime juice can brighten flavors further if desired.
- Serve or Store: Serve this refreshing mango salad immediately as a side dish to grilled seafood, tacos, or grain bowls. For later use, transfer the salad to an airtight container and refrigerate. It can stay fresh for up to three days, though the herbs and mango texture are best enjoyed within the first day.
Notes
- Choose mangoes that are ripe but firm for the best texture and sweetness. Overripe mangoes may become mushy when mixed.
- Use fresh herbs for a bright and fragrant flavor — dried herbs will not deliver the same vibrant taste.
- Adjust lime juice and honey according to your taste preference for a perfect balance of sweet and tangy.
- This salad works beautifully as a make-ahead dish, but keep dressing separate if storing for longer than one day to preserve freshness.
- For added texture, sprinkle with toasted nuts such as cashews or almonds before serving.
