Refreshing Mango with Lime Dressing (Print version)

Sweet ripe mango meets crisp vegetables in a bright lime-honey dressing with fresh cilantro and chilies

# What You'll Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (about 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 (about 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
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

# Directions:

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 to 10 minutes to allow the flavors to develop and meld together.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Expert Advice:

01 -
  • It comes together in less time than it takes to decide what to eat, with no heat required and almost no cleanup.
  • The lime dressing clings to every piece of mango and vegetable, so each forkful tastes bright and balanced instead of flat or oily.
  • You can adjust the sweetness, heat, and crunch on the fly, making it yours every single time.
02 -
  • If you dress the salad too far ahead, the cucumber and onion release water and turn the whole thing soupy, so toss it right before you plan to eat.
  • Ripe mangoes slice cleanly; underripe ones splinter and stick to the pit, making prep twice as frustrating and the salad half as sweet.
03 -
  • Chill your serving bowl in the fridge for ten minutes before you toss the salad, it keeps everything crisp and refreshing even on the hottest days.
  • If your mangoes are too firm, leave them on the counter in a paper bag overnight with a banana, the ethylene gas will ripen them faster without turning them mushy.
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