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This fresh mango salad recipe combines sweet tropical fruit, crisp vegetables, and herbs in a delicious honey-lime dressing! Ready in just 15 minutes, it’s an ideal side dish for grilled seafood, tacos, or grain bowls.
If you’ve got fresh mangos on hand, here’s my go-to way to use them: in this vibrant mango salad! There’s something special about the way the juicy mango melds with cool cucumber, crunchy bell pepper, and fresh mint, all brought together with a zingy honey-lime dressing.
After testing different flavor combinations for mangos, I found this simple mix of ingredients has the perfect balance of sweet, tangy, and herbaceous flavors. Alex and I love serving it alongside grilled salmon or black bean tacos for dinner parties (then add a mango margarita, because why not?)
Key ingredients in mango salad
You can build a mango salad in many different ways, but I love this simple pairing of colorful vegetables and a zingy dressing. The flavor profile is like mango salsa, but you can eat it in so many more ways! Here are the ingredients you need:
- Mangos: I prefer using Tommy Atkins or Haden varieties for salads because they hold their shape well when diced. Champagne mangos (also called Ataulfo) have a more delicate texture.
- Red bell pepper: The sweet crunch of bell pepper adds both color and texture contrast. Orange pepper works too.
- English cucumber: I prefer the mild flavor and bright green color of an English cucumber and you don’t need to peel it! If you use a standard cucumber, make sure to peel it before using.
- Red onion: A hint of thinly sliced red onion adds a sharp bite that balances the sweetness. I slice it paper-thin and sometimes soak it in cold water for 10 minutes if I want to mellow the flavor even more.
- Fresh herbs: The combination of mint and cilantro is what takes this from good to great! Don’t substitute dried herbs here—the fresh ones are essential.
How to cut a mango
The part that takes the longest in this mango salad? Cutting a mango! There are several ways to tackle this juicy fruit. Here’s our method for how to cut a mango:
- Cut around the pit: Stand the mango on its side, with the stem facing away from you. Using a large chef’s knife, cut around the pit on one side. Start about 1/4″ from the center, following the curve of the pit. Repeat the same cut on the other side of the pit.
- Use a pairing knife to score it into squares: Use a paring knife to score the mango into squares, taking care not to cut through the peel.
- Scoop it out with a spoon: Use a large spoon to scoop between the fruit and the peel to remove the diced mango.
Scale up tip
This mango salad recipe calls for 2 mangos. Want to scale it up slightly, or have more mangos to use? You can use the same quantities of all the ingredients, but use 3 mangos instead. Taste and add more salt to taste. You can also add a hint more lime if you’d like.
Ways to serve this versatile salad
Mango salad is so versatile and works with many styles and types of dishes! Here are a few ideas to get your wheels turning:
- It’s ideal with seafood. Try it with grilled marinated salmon, pan fried cod, sauteed shrimp, grilled shrimp or pan seared scallops.
- Add to bowl meals. Try it in rice bowls, shrimp bowls, burrito bowls or a salmon bowl.
- Serve with tacos. Serve with salmon tacos, mushroom tacos, vegan tacos, fish tacos or shrimp tacos.
- Serve at a picnic or potluck. Or, make a summer salad meal and pair it with quinoa salad, bean salad and elote salad.
Storage and make-ahead tips
This mango salad keeps well, making it great for meal prep or entertaining. Store it in an airtight container in the refrigerator for up to 3 days.
For the best flavor, I recommend adding the fresh herbs just before serving if you’re making it more than a few hours ahead.
Dietary notes
This mango salad recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Mango Salad with Lime
This fresh mango salad recipe combines sweet tropical fruit, crisp vegetables, and herbs in a delicious honey-lime dressing! Ready in just 15 minutes, it’s an ideal side dish for grilled seafood, tacos, or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: No cook
- Cuisine: Salad
- Diet: Vegan
Ingredients
- 2 ripe mangos* (2 cups)
- 1 red bell pepper (1 cup diced)
- 1/2 English cucumber (1 cup chopped)
- 1/4 red onion (¼ cup thinly sliced)
- ¼ cup chopped fresh mint
- 2 tablespoons chopped cilantro
- 3 tablespoons lime juice (1 large or 2 small)
- 1 tablespoon olive oil
- ½ tablespoon honey or maple syrup
- ¼ teaspoon kosher salt
- Fresh ground black pepper
Instructions
- Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
- In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.
Notes
*For a larger salad, use 3 ripe mangos and add more salt to taste.
More mango recipes
Craving more recipes with this sweet fruit? Here are a few more to try:
- Try zingy Easy Mango Salsa
- Opt for a Mango Quinoa Bowl
- Blend up a frosty Mango Smoothie or Easy Mango Sorbet
- Make a pot of Mango Black Bean Chili
- Fire up the grill for Grilled Teriyaki Mango Skewers
This was so delish! I added jalapeños and avacados. Def. Will make again. Thanks for sharing 😊
Your colorful mango salad is extremely appealing and sounds like it would go well with most summer meals. Personally, we are great mango fans!
So yummy! Changed the recipe up a bit to my liking but definitely a good last minute meal with lots of flavors
Great summer recipe! Loved the lime honey dressing, very flavorful. Used up several mangos. Will make again!
Let us know if you have any questions!
What do you eat this with? Or is it a solo dish?