Save The first time I made this mango salad, it was an accident—I had bought too many mangoes at the market and needed to use them up before they turned. I threw together whatever vegetables I had in the crisper drawer, whisked a quick lime dressing, and ended up with something that made me pause mid-bite. Now it is the salad I make whenever I need food that feels like sunlight on a plate.
Last summer, I served this at a backyard barbecue alongside grilled fish. My friend Sarah, who claims to hate fruit in savory dishes, went back for thirds. She later confessed she had been picking at the serving bowl while everyone else was swimming.
Ingredients
- 2 ripe mangoes: Choose mangoes that give slightly to pressure but are not mushy—the ones with reddish-orange blushed skin usually have the best flavor
- 1 small red bell pepper: This adds a crisp crunch and a gorgeous pop of color that makes the salad look vibrant
- 1/2 medium red onion: Thin slices are key here, they provide a sharp bite that cuts through the sweet mango beautifully
- 1 small cucumber: English or Persian cucumbers work best because they have fewer seeds and thinner skin
- 1/4 cup fresh cilantro: Do not skip this—it ties everything together with its bright, citrusy aroma
- 1–2 small red Thai chilies: If you are sensitive to heat, remove the seeds or use just half a chili
- Juice of 2 limes: Freshly squeezed is non-negotiable, bottled juice lacks that zippy brightness
- 1 tbsp honey or agave syrup: This mellows the acidity and helps the dressing cling to the vegetables
- 1 tsp fish sauce or soy sauce: This adds a subtle umami depth that makes the dressing taste professional
- 2 tbsp extra-virgin olive oil: The oil carries the lime flavor and gives the salad a silky mouthfeel
Instructions
- Prep your mangoes and vegetables:
- Cut the mangoes into thin, even strips about the size of your pinky finger. Slice the bell pepper, red onion, and cucumber into similarly sized pieces so every forkful gets a bit of everything.
- Whisk together the dressing:
- Combine lime juice, honey, fish sauce (or soy sauce for vegetarians), and salt in a small bowl. Drizzle in the olive oil while whisking vigorously until the mixture turns cloudy and thick.
- Combine everything in a large bowl:
- Add the mango, bell pepper, onion, cucumber, cilantro, and chilies to your biggest mixing bowl. Do not add the dressing yet.
- Dress and toss gently:
- Pour the dressing over the salad and use tongs or large spoons to fold everything together. Work slowly so you do not bruise the mango.
- Let it rest for 10 minutes:
- This step feels unnecessary but the magic happens as the mango releases some juices and the vegetables absorb the tangy dressing. Let it sit at room temperature.
- Serve it up:
- Transfer to a shallow bowl or individual plates. Tuck in a few extra cilantro leaves or a lime wedge if you want it to look extra pretty.
Save I once brought this to a potluck where no one knew what fusion food meant. By the end of the night, three people had asked for the recipe and someone had scraped the bowl clean with a spoon.
Making It Your Own
Sometimes I swap in fresh mint when I want something different—the coolness pairs surprisingly well with spicy chilies. You could also add shredded chicken or cooked shrimp if you need more protein.
The Secret To Perfect Mangoes
I have learned that mangoes at different stages of ripeness change the whole personality of this dish. Slightly firm mangoes hold their shape better, while softer ones become almost jammy in the dressing. Both are delicious, just different experiences.
Serving Suggestions
This salad needs something to soak up all that gorgeous dressing. Serve it alongside grilled fish, chicken, or even as part of a larger Thai-inspired spread.
- Toasted peanuts or cashews add a nutty crunch that takes this to the next level
- A squeeze of fresh lime right before serving wakes up all the flavors
- Keep leftovers in the fridge but eat them within a day—the texture suffers after that
Save Every time I make this, I am reminded that the simplest ingredients, treated with care, can become something extraordinary.
Recipe Guide
- → Can I make this salad ahead of time?
While best served fresh, this salad can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator to maintain freshness and texture.
- → What can I use instead of fish sauce for a vegetarian version?
For a vegetarian option, you can easily substitute soy sauce or tamari (for a gluten-free choice) in the dressing without compromising flavor.
- → How can I adjust the spice level?
To reduce heat, simply omit the red Thai chilies or remove their seeds. For more spice, include the seeds or add an extra chili.
- → Are there any additions to make this dish heartier?
Absolutely! Consider adding cooked shrimp, shredded chicken, pan-fried tofu, or even chickpeas to transform it into a more substantial meal.
- → What are some good garnish options?
Enhance the salad with a sprinkle of lightly toasted peanuts or cashews for crunch, or fresh mint leaves for a different aromatic note just before serving.