Description
A refreshing and vibrant Mango Salad with Lime Dressing that combines juicy ripe mangoes, crisp cucumber, sweet red bell pepper, and fresh cilantro, all tossed in a zesty lime dressing with a hint of honey and optional heat from crushed red pepper flakes. Perfect as a light snack or a tropical side dish that brings sunshine to your table.
Ingredients
Scale
Fruits and Vegetables
- 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
- 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 for uniform thickness.
- Make the Dressing: In a small bowl or jar, whisk together the freshly squeezed lime juice, olive oil, honey or maple syrup, and a pinch of salt. Taste and adjust seasoning—the dressing should be tangy with a subtle sweetness. Add crushed red pepper flakes if you like a spicy kick.
- Toss Everything Together: In a large mixing bowl, combine the mango chunks, sliced vegetables, and chopped cilantro. Pour the lime dressing over the ingredients and gently toss to coat everything evenly. The vibrant colors make it look like confetti in a bowl.
- Chill and Serve: For the best flavor, let the salad rest in the refrigerator for 10 to 15 minutes. This resting time allows the dressing to meld with the fresh ingredients, enhancing the overall taste before serving.
Notes
- Use ripe but firm mangoes to avoid a mushy texture in the salad.
- The salad can be prepared ahead, but adding the dressing just before serving preserves the freshness.
- For a vegan option, use maple syrup instead of honey.
- Add crushed red pepper flakes cautiously to control heat level.
- This salad pairs well with grilled seafood or chicken for a complete meal.
