Refreshing Mango with Lime Dressing (Printable)

Sweet ripe mango meets crisp vegetables in zesty lime-honey dressing with fresh cilantro and gentle chili heat.

# What You'll Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (approximately 1 pound), peeled and cut into thin strips
02 - 1 small red bell pepper, seeded and thinly sliced
03 - 1/2 medium red onion, thinly sliced
04 - 1 small cucumber (approximately 6 ounces), peeled, seeded, and sliced into half-moons
05 - 1/4 cup fresh cilantro leaves, whole or roughly chopped
06 - 1 to 2 small red Thai chilies, thinly sliced (optional)

→ Lime Dressing

07 - 3 tablespoons fresh lime juice (approximately 2 limes)
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce for vegetarian option
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# Step-by-Step:

01 - Peel and slice the mangoes into uniform strips. Slice the red bell pepper into thin strips, the red onion into half-rings, and the cucumber into half-moon shapes. Remove seeds from chilies if you prefer milder heat.
02 - In a small bowl, whisk together lime juice, honey or agave syrup, fish sauce or soy sauce, and a pinch of salt. Slowly drizzle in the olive oil while whisking until emulsified. Season with freshly ground black pepper to taste.
03 - In a large mixing bowl, combine the mango strips, bell pepper, red onion, cucumber, cilantro, and chilies if using.
04 - Pour the lime dressing over the salad and gently toss until all ingredients are evenly coated.
05 - Allow the salad to sit at room temperature for 5 to 10 minutes to permit flavors to develop and meld.
06 - Transfer to a shallow serving dish or individual plates. Garnish with additional cilantro leaves or a lime wedge if desired.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you spent the afternoon fussing over details.
  • The balance of sweet, tangy, and spicy wakes up your palate without overwhelming it.
  • You can adjust the heat and herbs to suit whoever is sitting at your table.
  • Leftovers actually hold up well for a quick next-day lunch.
02 -
  • If your mangoes are underripe, the salad will taste disappointingly bland—wait an extra day or two.
  • Slicing the onion too thick makes it harsh and overpowering, thin slices are the secret to balance.
  • Whisking the dressing until it emulsifies keeps the oil from pooling at the bottom of the bowl.
03 -
  • Taste the dressing before you toss it—if it's too tart, add a little more honey until it sings.
  • Use a vegetable peeler to make thin ribbons of cucumber for an even lighter, more elegant look.
  • Chill your serving bowl for ten minutes before plating if it's a hot day, it keeps everything crisp longer.
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