Save I first threw this salad together on a sweltering July afternoon when my kitchen felt like an oven and cooking anything hot was out of the question. The mangoes were sitting on my counter, perfectly ripe and speckled, and I remember cutting into the first one and thinking how something this sweet needed something sharp to balance it out. The lime juice hit the honey and created this instant bright, tangy syrup that made my whole kitchen smell like sunshine. My roommate walked in and immediately asked for a bowl, and we ended up eating the entire batch standing at the counter.
Last summer I brought this to a potluck and watched it disappear in minutes while heavier, cooked dishes sat untouched. Someone asked for the recipe three times before they even finished their first serving, and now it is my go-to whenever I need to bring something that feels special but does not require me to turn on my oven.
Ingredients
- 2 ripe mangoes: Look for mangoes that give slightly when pressed and have a sweet, floral smell near the stem
- 1 small red bell pepper: The crunch here is essential and the color makes the whole dish pop
- ½ medium red onion: Thin slices are key because you want the flavor without the raw bite
- 1 small cucumber: English cucumbers work beautifully here since they have fewer seeds and tender skin
- ¼ cup fresh cilantro leaves: Whole leaves look gorgeous nestled among the mango strips
- 1–2 small red Thai chilies: These add a gentle heat that sneaks up on you
- Juice of 2 limes: Fresh is absolutely required here and room temperature limes yield more juice
- 1 tbsp honey or agave syrup: This bridges the gap between the tart lime and sweet mango
- 1 tsp fish sauce or soy sauce: The secret ingredient that adds depth and makes all the flavors sing together
- 2 tbsp extra-virgin olive oil: Creates that silky mouthfeel that ties everything together
- Pinch of salt and black pepper: Just enough to wake up all the other flavors
Instructions
- Prep your produce with care:
- Cut mangoes into even strips about the size of your pinky finger and slice bell peppers into thin matchsticks. Slice your red onion into half rings and cut cucumber into delicate half moons. Remove chili seeds if you want less heat.
- Whisk up that bright dressing:
- In a small bowl combine lime juice, honey, fish sauce, and salt. Drizzle in olive oil while whisking vigorously until everything comes together into a glossy emulsion. Add pepper to your taste.
- Bring everything together:
- In your largest mixing bowl combine mango, bell pepper, red onion, cucumber, cilantro, and those chilies if you are using them. This is when the colors really start to look beautiful together.
- Dress it gently:
- Pour your lime dressing over the salad and toss with salad tongs or large spoons until every piece is coated. The mango should start to glisten slightly.
- Let it rest for magic:
- Let everything sit at room temperature for 5 to 10 minutes. This short wait allows the flavors to mingle and the vegetables to soften just slightly.
- Serve it up:
- Transfer to a shallow serving dish where everyone can see those gorgeous colors. Add extra cilantro leaves or a lime wedge if you want it to look even more inviting.
Save My niece who claims to hate vegetables ate three helpings of this at our last family dinner and then asked if we could have it again next week. Seeing someone discover that they actually love fresh, vibrant food is one of my favorite feelings in the kitchen.
Making It Your Own
Sometimes I add thinly sliced radishes for extra crunch and the most beautiful pop of pink color. A handful of toasted cashews or peanuts sprinkled on right before serving adds protein and the most satisfying crunch.
Serving Suggestions
This salad pairs wonderfully with grilled fish or shrimp for a light dinner. It also holds up beautifully next to spicy Thai curries where the sweet and tangy flavors help cool down the heat.
Storage & Timing
The flavors continue to develop as it sits though the vegetables will soften over time. This salad is best enjoyed the same day you make it when everything is still perfectly crisp.
- Leftovers keep for one day in an airtight container in the refrigerator
- The mango will soften more as it sits but still tastes delicious
- Bring it back to room temperature before serving for the best flavor
Save Every time I make this I am reminded that the simplest dishes are often the ones that bring the most joy to the table.
Recipe FAQ Section
- → Can I make this salad ahead of time?
While best enjoyed fresh, you can prepare the dressing and chop the vegetables a few hours in advance. Keep them separate and toss right before serving to maintain crispness and prevent the mango from becoming too soft.
- → What can I use instead of fish sauce?
For a vegetarian or vegan option, you can easily substitute fish sauce with an equal amount of soy sauce or tamari (for gluten-free). A pinch of sea salt can also enhance the savory depth.
- → How can I make this salad spicier or milder?
To increase the heat, include the seeds from the Thai chilies or add a tiny dash of sriracha to the dressing. For a milder version, omit the chilies entirely or use a very mild pepper like a finely diced mini bell pepper.
- → What types of mangoes work best?
Ripe, firm mangoes like Ataulfo (honey mangoes) or Alphonso are excellent choices for their sweetness and less fibrous texture. Ensure they are ripe but not overly mushy, as they need to hold their shape when sliced.
- → Can I add protein to make this a main dish?
Absolutely! This salad pairs wonderfully with cooked shrimp, grilled chicken, or pan-seared tofu. Simply add your preferred protein when assembling the salad for a more substantial meal.
- → How long does the dressing last?
The lime dressing can be stored in an airtight container in the refrigerator for up to 3-4 days. Give it a good whisk or shake before using, as the oil and lime juice may separate.