Refreshing Mango with Lime Dressing (Printable)

Ripe mango and crisp vegetables in zesty lime-honey dressing with cilantro and chilies for a vibrant fusion bowl.

# What You 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 - ½ medium red onion, thinly sliced
04 - 1 small cucumber (approximately 6 ounces), peeled, seeded, and sliced into half-moons
05 - ¼ cup fresh cilantro leaves, whole or roughly chopped
06 - 1–2 small red Thai chilies, thinly sliced (optional)

→ Lime Dressing

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

# Steps:

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 syrup, 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 5–10 minutes to allow the flavors to develop and marry together.
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 fifteen minutes and feels like you spent an hour on it.
  • Every forkful is a mix of sweet mango, crisp vegetables, and a lime dressing that wakes up your taste buds.
  • You can make it as mild or as spicy as you like by adjusting the chilies.
  • It works beautifully on its own or alongside grilled fish, shrimp, or chicken.
02 -
  • Ripe mangoes are everything in this salad, so squeeze them gently at the store and choose fruit that smells fragrant and yields just a little under your thumb.
  • If you dress the salad more than an hour ahead, the cucumber and mango will release water and dilute the dressing, so toss it close to serving time.
  • Slicing the onion as thin as possible keeps it from dominating the bowl, and soaking the slices in ice water for a few minutes will mellow the bite even more.
03 -
  • Chill your serving bowl in the freezer for ten minutes before assembling the salad so it stays cool and refreshing even on the hottest days.
  • Use a mandoline to slice the onion and bell pepper paper-thin, which makes them easier to eat and helps the dressing coat them evenly.
  • If your limes are not very juicy, roll them firmly on the counter before cutting to release more juice, or microwave them for ten seconds to loosen the pulp.
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