Refreshing Mango with Lime Dressing (Printer-friendly)

Juicy mango strips with crisp vegetables in tangy lime-honey dressing, finished with cilantro and gentle chili heat.

# What You'll Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (approximately 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 (approximately 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 (approximately 2 limes)
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce (vegetarian alternative)
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# Steps:

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, 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 marry 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 -
  • Everything comes together in under half an hour with no cooking required.
  • The lime-honey dressing balances sweet fruit with sharp citrus and a savory umami hint.
  • It works as a light main dish, a bold side, or even a topping for grilled fish.
  • You can adjust the heat, swap herbs, and add protein without changing the core magic.
02 -
  • If your mangoes are underripe, the salad will taste flat and lack that juicy burst, so wait an extra day or two if needed.
  • Whisking the oil in slowly is what creates a creamy dressing instead of a separated puddle of liquid.
  • Letting the salad rest allows the acid to soften the onion and meld the flavors, skipping this makes it taste raw and sharp.
03 -
  • Use a Y-peeler to shave thin ribbons from the mango for an elegant presentation that also distributes flavor more evenly.
  • Taste your dressing before adding it to the salad and adjust the honey or lime to match your mangoes' sweetness.
  • Chill your serving bowl for ten minutes before assembling if you want the salad extra refreshing on a hot day.
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