Description
This Mango Salad with Lime Dressing is a fresh, vibrant tropical dish combining juicy mangoes, crisp cucumber, and bell pepper with a zesty lime and honey dressing. Perfect as a light side or refreshing snack, it balances sweet, tangy, and spicy flavors with a colorful presentation.
Ingredients
Scale
Salad Ingredients
- 2 ripe mangoes, peeled and sliced
- 1 small cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
Dressing Ingredients
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt, to taste
- Crushed red pepper flakes (optional, for heat)
Instructions
- Prepare the Mango: Start with ripe, slightly soft mangoes. Slice off the cheeks, score the flesh in a grid pattern, and scoop out the cubes. The mango should be juicy but not mushy, resembling a golden sunset in fruit form.
- Chop the Veggies: Thinly slice the cucumber, red bell pepper, and red onion. Using a mandoline ensures even slices, but a sharp knife works just as well.
- Make the Dressing: In a small bowl or jar, whisk together the fresh lime juice, olive oil, honey or maple syrup, and a pinch of salt. Taste the dressing to ensure it’s tangy with a touch of sweetness. Add crushed red pepper flakes if you desire some heat.
- Toss Everything Together: In a large mixing bowl, combine the mango chunks, sliced vegetables, and chopped cilantro. Pour the lime dressing over the salad and gently toss to coat all ingredients evenly, creating a colorful and vibrant mixture.
- Chill and Serve: For the best flavor, allow the salad to sit in the refrigerator for 10 to 15 minutes before serving. This resting time allows the dressing to meld with the ingredients and enhances the overall taste.
Notes
- Use ripe mangoes that are slightly soft to the touch for the best sweetness and juiciness.
- Adjust the honey or maple syrup quantity in the dressing to suit your taste preference for sweetness.
- If you’re sensitive to spice, omit the crushed red pepper flakes or add just a pinch for mild heat.
- The salad can be prepared a few hours ahead and refrigerated to deepen the flavors, but best served fresh.
- This recipe can easily be doubled or halved depending on your serving needs.
