Refreshing Mango Salad with Lime

Three years ago, a neighbor handed me a bag of mangoes from her tree, so ripe the skins were nearly splitting. I had no plan, just a vague memory of a salad I'd tasted at a Thai street market. I sliced one mango over the sink, juice running down my wrists, and decided to throw together whatever was in the crisper. The result was this salad: bright, messy, and so good I made it twice that week.

I brought this salad to a potluck once, unsure if anyone would touch it. Within ten minutes, the bowl was empty and two people asked for the recipe. One friend admitted she'd never thought to pair mango with red onion, but now she makes it every Sunday. It's become my go-to when I want to look like I tried hard but secretly spent less time cooking than it takes to preheat an oven.

Ingredients

• Ripe mangoes: Look for fruit that gives slightly when pressed and smells sweet near the stem, the flesh should be firm enough to slice cleanly without turning to mush.
• Red bell pepper: Adds crunch and a mild sweetness that plays off the mango without competing, slice it thin so it folds into each bite.
• Red onion: Sliced raw, it brings a sharp bite that mellows in the dressing, soak the slices in cold water for five minutes if you want it gentler.
• Cucumber: Peel and seed it to avoid bitterness and watery pockets, the crisp half-moons add a cooling contrast.
• Cilantro leaves: Use whole or roughly torn, the stems are tender enough to toss in too if you're feeling lazy.
• Thai chilies: These tiny peppers pack serious heat, start with one and taste before adding more.
• Lime juice: Fresh is the only way, bottled juice tastes flat and won't give you that bright, electric zing.
• Honey or agave: A little sweetness rounds out the acidity and balances the heat, agave dissolves faster if you're in a rush.
• Fish sauce or soy sauce: This is your umami backbone, fish sauce is traditional but soy keeps it vegetarian without losing depth.
• Extra-virgin olive oil: It helps the dressing cling and softens the lime's sharpness, whisk it in slowly so it emulsifies instead of separating.

Instructions

Prep Your Produce:

Peel the mangoes, slice the flesh away from the pit, then cut it into thin strips. Slice the bell pepper, onion, and cucumber as evenly as you can so every forkful has balance.

Whisk the Dressing:

In a small bowl, combine lime juice, honey, fish or soy sauce, and a pinch of salt. Drizzle in the olive oil while whisking steadily until it turns smooth and glossy.

Toss Everything Together:

Pile the mango, pepper, onion, cucumber, cilantro, and chilies into a large bowl. Pour the dressing over and toss gently with your hands or tongs until every piece is coated.

Let It Rest:

Set the bowl aside for five to ten minutes at room temperature. The fruit and vegetables will release a little juice and the flavors will bloom together.

Plate and Serve:

Transfer to a shallow dish or divide among plates. Scatter a few extra cilantro leaves on top or tuck in a lime wedge for squeezing.

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Last summer, I made this salad on a humid afternoon when the kitchen felt too hot for any real cooking. I ate it standing at the counter, straight from the bowl, and realized it tasted better than anything I'd labored over that month. Sometimes the simplest dishes are the ones that stick with you, not because they're fancy, but because they feel effortless and right.

Making It Your Own

Once you've made this a few times, you'll start seeing variations everywhere. Swap the cilantro for fresh mint if you want something cooler and less polarizing. Add a handful of toasted peanuts or cashews just before serving for crunch and richness. If you want protein, toss in cooked shrimp, shredded chicken, or even cubed tofu. The dressing is forgiving enough to handle whatever you throw at it.

Storing and Serving

This salad is best eaten the day you make it, while everything is still crisp and bright. If you have leftovers, store them in an airtight container in the fridge, but know that the cucumber and mango will soften and release water. You can revive it with a squeeze of lime and a drizzle of olive oil, or just embrace the juiciness and eat it cold from the container. It won't look as pretty, but it'll still taste good.

Pairing and Serving Ideas

I've served this salad alongside grilled fish, tucked it into lettuce wraps, and piled it on top of coconut rice. It works as a starter, a side, or a light main if you add protein. The lime dressing is versatile enough to dress other vegetables too, I've used it on shredded cabbage, roasted sweet potatoes, and even cold noodles.

• Serve it with grilled chicken or fish for a complete meal.
• Pair it with jasmine rice or coconut rice to soak up the dressing.
• Pack it in a glass jar for lunch, keeping the dressing separate until you're ready to eat.

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This salad doesn't ask much of you, just ripe fruit, a few vegetables, and five minutes of chopping. It gives back more than it takes, and that's the kind of recipe I come back to again and again.

Recipe FAQs

→ Can I make this ahead of time?

You can prepare the ingredients and dressing separately up to 4 hours in advance. Toss everything together just before serving to maintain the crisp texture of vegetables.

→ What can I substitute for fish sauce?

Use soy sauce or tamari for a vegetarian option. Coconut aminos also work well for a soy-free alternative with a slightly sweeter profile.

→ How do I pick the perfect mango?

Choose mangoes that give slightly when gently pressed. They should have a fruity aroma at the stem end and have smooth, unblemished skin.

→ Can I reduce the heat level?

Absolutely—simply omit the chilies entirely or use a milder pepper like jalapeño. Removing the seeds also significantly reduces the spice level.

→ How long do leftovers keep?

Store in an airtight container in the refrigerator for up to one day. The vegetables may soften slightly but flavors will continue to develop.

→ What protein additions work well?

Grilled shrimp, shredded rotisserie chicken, or crispy tofu cubes all complement the bright flavors beautifully. Add protein just before serving.