Description
A refreshing mango salad with crisp vegetables, aromatic herbs, and zesty lime dressing.
Ingredients
For this delightful mango salad, you’ll need these fresh, vibrant ingredients:
-
- 2 ripe mangoes (preferably Ataulfo/champagne variety for sweetness)
-
- 1 medium red bell pepper, thinly sliced
-
- 1 medium cucumber, seeded and diced
-
- 1/2 red onion, thinly sliced
-
- 1/4 cup fresh cilantro, chopped
-
- 1/4 cup fresh mint leaves, torn
-
- 1/3 cup roasted peanuts or cashews, chopped (for crunch)
-
- 2 cups mixed salad greens (optional for a more substantial dish)
For the dressing:
-
- 3 tablespoons fresh lime juice
-
- 1 tablespoon honey or maple syrup
-
- 2 tablespoons olive oil
-
- 1 small garlic clove, minced
-
- 1 teaspoon fresh ginger, grated
-
- 1 small Thai chili, finely chopped (optional for heat)
-
- Salt and freshly ground black pepper to taste
If you can’t find certain ingredients, here are some substitutions:
-
- Peaches or pineapple can replace mangoes (though the flavor profile will change)
-
- Green bell pepper can substitute for red
-
- Shallots can replace red onion for a milder flavor
-
- Basil can work instead of mint for a different aromatic note
-
- Almonds or sunflower seeds are excellent alternatives to peanuts or cashews
Instructions
1. Choose ripe mangoes with a fragrant aroma and slight softness. Slice off the cheeks, score the flesh in a crosshatch pattern, invert, and cut out the cubes. Dice any remaining mango around the pit and place all pieces in a large bowl.
2. Slice red bell pepper into thin, bite-sized strips. Peel and deseed the cucumber, then dice it. Thinly slice red onion, and soak in cold water for 10 minutes if a milder flavor is desired.
3. Rinse cilantro and mint well. Pat dry or spin, remove stems from cilantro, and roughly chop the leaves. Tear mint leaves to avoid browning and preserve aroma.
4. In a small bowl, whisk together lime juice, honey, olive oil, minced garlic, grated ginger, and optional chopped chili. Season with salt and pepper. Add yogurt or coconut milk for a creamy variation if preferred.
5. If using greens, place them in a serving bowl. Top with mango cubes, bell pepper, cucumber, and red onion. Sprinkle chopped herbs over the top, reserving a few for garnish.
6. Drizzle dressing over the salad just before serving and toss gently. Top with chopped nuts for crunch. Serve immediately for best texture and visual appeal, or keep dressing separate if preparing ahead.
Notes
This versatile salad works as a side dish or light meal, perfect for warm weather.
- Prep Time: PT15M
- Cook Time: PT0M
- Category: Salad
- Method: Mixing
- Cuisine: Asian-Fusion