Save One August afternoon, I sliced into a mango so ripe the juice ran down to my elbows, and I decided lunch should be just as vibrant. I had bell peppers turning soft in the crisper, half a red onion, and a handful of cilantro that needed using. What started as fridge clean-out became the brightest bowl I'd eaten all summer, every bite cool and electric with lime.
I brought this salad to a potluck once, worried it was too simple next to casseroles and grilled meats. By the time I looked up, the bowl was empty and three people had asked for the recipe. One friend admitted she ate the last spoonfuls straight from the serving dish when no one was watching.
Ingredients
- Ripe mangoes: Look for fruit that gives slightly when pressed and smells sweet near the stem, fibrous varieties work fine but Ataulfo mangoes are buttery and less stringy.
- Red bell pepper: The sweetness balances the lime's tang, and thin slices blend into every forkful without dominating.
- Red onion: Slice it as thin as you can so it adds sharpness without crunch that overpowers, soaking slices in ice water for five minutes tames the bite if you're sensitive.
- Cucumber: Seeding prevents watery pools at the bottom of the bowl, English cucumbers need less prep but any variety works.
- Fresh cilantro: Whole leaves look prettier and taste milder than chopped, if you're in the cilantro-tastes-like-soap camp, swap in fresh mint.
- Thai chilies: One adds gentle warmth, two brings real heat, remove the seeds if you want color without fire.
- Lime juice: Freshly squeezed is non-negotiable, bottled juice tastes flat and won't brighten the fruit the same way.
- Honey or agave: Just enough to round out the acid without making the dressing sweet, agave dissolves faster if you're in a rush.
- Fish sauce or soy sauce: A teaspoon adds umami depth that makes the whole salad taste more complex, use tamari or coconut aminos for gluten-free.
- Extra-virgin olive oil: It emulsifies the dressing and carries the lime flavor across every ingredient, a neutral oil works but olive adds its own fruity note.
Instructions
- Prepare the produce:
- Peel your mangoes and slice them into strips about a quarter inch wide, then seed and slice the bell pepper, onion, and cucumber into similar sizes so every bite has a mix. If you're using chilies, slice them thin and shake out most of the seeds unless you love serious heat.
- Make the dressing:
- Whisk lime juice, honey, fish sauce, and a pinch of salt in a small bowl until the honey dissolves, then drizzle in the olive oil slowly while whisking to create a smooth emulsion. Taste and add black pepper or more salt if it needs it.
- Assemble the salad:
- Toss the mango, bell pepper, onion, cucumber, cilantro, and chilies into a large bowl, keeping your hands gentle so the mango doesn't bruise. The colors alone will make you hungry.
- Dress and toss:
- Pour the lime dressing over everything and use salad tongs or your hands to coat each piece evenly. Don't overdress, you want just enough to cling without pooling at the bottom.
- Rest and meld flavors:
- Let the salad sit at room temperature for five to ten minutes so the lime can soften the onion and the mango releases a little juice. This step turns good into great.
- Serve:
- Transfer to a shallow dish or divide among plates, then garnish with extra cilantro or a lime wedge if you have them. Serve immediately while everything is still crisp.
Save The first time I made this, my daughter wandered into the kitchen, swiped a piece of mango from the cutting board, and declared it dessert. I told her it was salad and she looked betrayed until she tasted the finished bowl. Now she asks for mango salad whenever friends come over, proud to serve something that feels fancy but took almost no effort.
Making It Your Own
I've added cooked shrimp on nights when I wanted protein, tossed in shredded rotisserie chicken for meal prep, and once stirred in cubed avocado because I had one going soft. A handful of toasted peanuts or cashews right before serving adds crunch that makes it feel more substantial. If cilantro isn't your thing, torn basil or mint leaves bring their own brightness without that soapy edge some people taste.
Storage and Timing
This salad is best the day you make it, but leftovers keep in an airtight container for about twenty-four hours before the vegetables start releasing too much water. If you know you'll have extra, dress only the portion you plan to eat and keep the rest of the dressing separate. That way, tomorrow's lunch stays crisp and bright instead of wilted.
Serving Suggestions
I serve this as a light main with toasted baguette on the side, or pair it with grilled fish when I want something more filling. It's perfect alongside coconut rice or as a bright contrast to rich curries. On its own, it's the kind of lunch that leaves you satisfied without feeling heavy, which is exactly what I want when it's too hot to cook.
- Sprinkle with toasted sesame seeds for a nutty finish.
- Add a squeeze of fresh orange juice to the dressing for extra sweetness.
- Chill the serving bowl in the fridge for ten minutes before plating on warm days.
Save This salad taught me that the best meals don't need a stove or a long ingredient list, just ripe fruit and a willingness to let bright flavors speak for themselves. I hope it becomes your go-to when summer produce is at its peak and you want something that tastes like sunshine in a bowl.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the ingredients and dressing separately up to 4 hours in advance. Toss everything together just before serving to maintain the crisp texture of the vegetables.
- → How do I choose a ripe mango?
Look for mangoes that yield slightly to gentle pressure and have a fragrant, sweet aroma near the stem. The skin should be mostly yellow or red depending on the variety, with minimal green.
- → What can I use instead of fish sauce?
Soy sauce or tamari makes an excellent vegetarian substitute, providing the same salty depth and umami notes. Coconut aminos work well for a soy-free option with a slightly sweeter profile.
- → How spicy is this dish?
The heat level is customizable. One Thai chili provides a gentle warmth that complements the sweetness, while two adds noticeable kick. Omit them entirely for a mild version the whole family can enjoy.
- → Can I add protein to make it a full meal?
Absolutely. Grilled shrimp, shredded chicken, or crispy tofu pair beautifully. Add about 1 cup of cooked protein per serving and toss gently with the dressing before resting.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 1 day. The vegetables will soften slightly, but the flavors continue to develop. Avoid freezing as the texture changes dramatically.