Refreshing Mango with Lime Dressing (Printer Friendly)

Juicy mango strips meet crisp vegetables in a zesty lime-honey dressing, finished with fresh cilantro and optional chilies for a bright, satisfying bowl.

# What You Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (about 1 lb), 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 (about 6 oz), 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 (about 2 limes)
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce (for vegetarian)
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# How to Make It:

01 - Peel and slice the mangoes into even 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 less heat.
02 - In a small bowl, whisk together lime juice, honey or agave, fish sauce or soy sauce, and a pinch of salt. Slowly drizzle in the olive oil while whisking until emulsified. Season with black pepper to taste.
03 - In a large mixing bowl, combine the mango, bell pepper, red onion, cucumber, cilantro, and chilies if using.
04 - Pour the lime dressing over the salad. Gently toss until all ingredients are evenly coated.
05 - Let the salad sit at room temperature for 5 to 10 minutes to allow the flavors to develop.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Expert Tips:

01 -
  • It comes together in minutes but tastes like you spent an hour fussing over balance and brightness.
  • The lime dressing clings to every strip of mango and pepper, so no bite feels plain or dry.
  • You can dial the heat up or down depending on who is at the table, making it adaptable without losing its soul.
02 -
  • If your mango is underripe and hard, the salad will taste bland and fibrous no matter how good your dressing is, so wait an extra day or two.
  • Slicing the onion too thick will leave you with sharp, crunchy bites that overpower the mango, so take your time and aim for paper-thin ribbons.
  • Whisking the dressing slowly prevents it from separating into oily puddles at the bottom of the bowl, which ruins the whole experience.
03 -
  • Freeze leftover lime juice in ice cube trays so you always have fresh citrus on hand without squeezing a lime every time you crave this salad.
  • If you can find champagne mangoes, use them—they are sweeter, less fibrous, and hold their shape better after slicing than larger varieties.
  • Add the cilantro and chilies in two stages, half in the bowl and half on top as garnish, so every bite has both background flavor and bright pops of heat and herb.
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