Refreshing Mango Salad Lime Dressing

Last summer my neighbor brought over a bag of mangoes from her tree, more than we could ever eat fresh. I stood in the kitchen wondering what to do with all that sunshine when I remembered a bright salad Id had at a Thai restaurant years ago. The first bowl disappeared so fast that my husband asked if Id made seconds. Now whenever mango season rolls around, this salad becomes our go-to lunch.

I served this at a backyard gathering last July, watching friends hesitantly try mango in a savory context. Their skepticism vanished after the first forkful. Someone actually asked for the recipe before even finishing their plate, which might be the highest compliment a salad can receive.

Ingredients

• 2 ripe mangoes: Look for ones that yield slightly to gentle pressure but still hold their shape when sliced
• 1 small red bell pepper: Adds crucial crunch and a gorgeous color contrast against the golden mango
• ½ medium red onion: Thin slices provide just enough sharpness to wake up your palate
• 1 small cucumber: Peeled and seeded, it brings a refreshing coolness that balances the heat
• ¼ cup fresh cilantro: Whole leaves scattered throughout create bright herbal pops in every bite
• 1 to 2 small red Thai chilies: Start with one and taste, you can always add more fire
• Juice of 2 limes: About 3 tablespoons of freshly squeezed juice makes all the difference
• 1 tbsp honey or agave syrup: Just enough to round out the acidity and enhance the mango sweetness
• 1 tsp fish sauce or soy sauce: The secret umami note that makes everything taste restaurant quality
• 2 tbsp extra virgin olive oil: Helps the dressing cling to every single ingredient
• Pinch of salt and black pepper: Finish seasoning to pull all the flavors together

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Prep your produce:

Peel the mangoes and slice them into even strips about the size of your pinky finger. Thinly slice the bell pepper, cut the onion into delicate half rings, and slice the cucumber into little half moons. Remove the seeds from your chilies if you prefer milder heat.

Whisk up the dressing:

In a small bowl, combine the lime juice with honey or agave and the fish sauce or soy sauce. Slowly drizzle in the olive oil while whisking constantly until the mixture thickens slightly. Season with a pinch of salt and several grinds of black pepper.

Bring it all together:

Pile the mango strips, bell pepper, onion, cucumber, cilantro, and chilies into your largest mixing bowl. The colors alone will make you smile.

Dress and toss:

Pour that bright dressing over everything and use salad tongs or large spoons to gently toss until every piece is coated. Take your time here, you want the flavors to reach every corner.

Let it rest:

Walk away for 5 to 10 minutes and let the salad sit at room temperature. This little wait time lets the lime penetrate the mango and the flavors start mingling.

Serve it up:

Transfer to a shallow serving dish or individual plates. Tuck a few extra cilantro leaves on top or wedge a lime against the side for that finishing touch.

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My daughter who swears she dislikes cilantro picked every single leaf out of her bowl the first time I made this. Last week she actually asked for extra. Sometimes the best conversions happen slowly.

Making It Your Own

Substitute fresh mint leaves for the cilantro if that is more your style. The flavor profile shifts but still delivers that bright herby punch that makes this salad sing. Sometimes I do half and half just to keep everyone guessing.

Protein Options

Turn this light salad into dinner by adding cooked shrimp or shredded rotisserie chicken. The sweet and tangy dressing loves seafood especially. Ive also tossed in crispy tofu cubes for a completely plant-based main course.

Serving Suggestions

Sprinkle lightly toasted peanuts or cashews over the top right before serving for irresistible crunch. Serve alongside grilled fish or pan seared tofu for an easy weeknight dinner that feels restaurant special.

• Use a vegetable peeler to shave thin ribbons of carrot for extra color
• Double the dressing and save half for a quick salad tomorrow
• Pack this for lunch but keep the dressing separate until you eat

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Hope this bright salad brings some sunshine to your table too.

Recipe Questions & Answers

→ Can I prepare the ingredients ahead of time?

Yes, you can slice the vegetables and mango a few hours in advance and store them separately in airtight containers in the refrigerator. Whisk the dressing just before assembling to ensure optimal freshness and emulsification.

→ What can I use if I don't have fresh mangoes?

While fresh ripe mangoes are best for texture and flavor, you could try using high-quality frozen mango chunks, thawed and patted dry. Ensure they are still firm enough to hold their shape when sliced.

→ How can I adjust the spice level?

To increase heat, include the seeds from the Thai chilies or add an extra chili. For less heat, omit the chilies entirely or use a milder pepper like jalapeño, removing all seeds and membranes.

→ Is this dish suitable for meal prep?

This dish is best enjoyed fresh. While leftovers can be refrigerated for up to one day, the vegetables might soften slightly. For best results, prepare and dress just before serving.

→ What are some good protein additions?

For a heartier meal, consider adding grilled shrimp, shredded cooked chicken, or pan-fried tofu. Toasted cashews or peanuts also provide a nice crunch and some plant-based protein.

→ Can I make this fully vegan?

Absolutely! Ensure you use agave syrup instead of honey for the dressing, and substitute fish sauce with a good quality soy sauce or tamari for a savory umami flavor.