Save My neighbor brought this salad to a potluck last summer, balanced in a wide glass bowl with mango slices glowing like stained glass. I took one bite and tasted sunlight—sweet fruit against sharp lime, cool cucumber threading through warm chili heat. She laughed when I asked for the recipe, saying she'd thrown it together in ten minutes with what was left in her fridge. I made it the next day and have kept it in rotation ever since, tweaking the heat and swapping herbs whenever the mood strikes.
I served this at a backyard dinner where the conversation kept circling back to travel memories, and someone said it tasted exactly like a street market in Chiang Mai. None of us had been there, but we all agreed the salad had that kind of energy—bold, alive, impossible to ignore. The bowl emptied before the main course even hit the table, and I had to promise I would send the recipe to everyone by morning.
Ingredients
- Ripe mangoes: Choose fruit that yields just slightly to pressure and smells sweet at the stem end, then slice them into thin, even strips so each forkful gets that juicy burst.
- Red bell pepper: The sweetness here plays against the tartness of lime and adds a satisfying crunch that holds up even after the salad sits for a while.
- Red onion: Slice it as thin as you can manage, the sharper bite mellows beautifully once it meets the dressing and mingles with the other ingredients.
- Cucumber: Peel and seed it to avoid any bitterness or excess water that would dilute the vibrant dressing you worked to balance.
- Fresh cilantro leaves: Use whole small leaves or tear larger ones, they bring an herbal brightness that ties all the tropical and citrus notes together.
- Red Thai chilies: One is enough for a gentle hum of heat, two will make you sit up and pay attention, adjust based on how adventurous you are feeling.
- Lime juice: Freshly squeezed is the only way to go, bottled juice tastes flat and will not give you that electric zing the salad needs.
- Honey or agave syrup: A tablespoon smooths the acidity and coaxes out the natural sweetness in the mango without making anything cloying.
- Fish sauce or soy sauce: This is your umami anchor, a teaspoon adds depth and complexity that keeps the dressing from tasting one dimensional.
- Extra virgin olive oil: Drizzle it in slowly while whisking to create a silky emulsion that clings to every slice of fruit and vegetable.
Instructions
- Prepare the produce:
- Peel your mangoes and slice them into thin, even strips so they fan out beautifully on the plate. Seed and slice the bell pepper, onion, and cucumber into shapes that feel balanced in size, keeping everything bite friendly and quick to toss.
- Make the dressing:
- Whisk lime juice, honey, fish sauce, and a pinch of salt in a small bowl until the honey dissolves. Slowly pour in the olive oil while whisking steadily, watching the mixture turn glossy and thick as it emulsifies.
- Assemble the salad:
- Pile the mango, bell pepper, red onion, cucumber, cilantro, and chilies into a large mixing bowl. Arrange them loosely so the dressing can reach every corner when you toss.
- Dress and toss:
- Pour the lime dressing over the salad and use your hands or tongs to gently lift and fold the ingredients together. Coat everything evenly without crushing the delicate mango or bruising the herbs.
- Rest and meld flavors:
- Let the salad sit at room temperature for five to ten minutes, this brief rest lets the onion soften, the cucumber absorb tang, and the mango release a little juice into the dressing.
- Serve:
- Transfer to a shallow serving dish or divide among individual plates. Tuck a lime wedge on the side or scatter extra cilantro leaves over the top for a final flourish of green.
Save I brought this salad to a friend recovering from surgery, thinking she needed something light and easy to digest. She texted me an hour later saying it was the first thing that tasted like hope in days, bright and clean and full of life. That message sits in my phone still, a reminder that food can do more than fill a plate.
Making It Your Own
Swap cilantro for fresh mint if you want a cooler, sweeter herbal note that feels almost like a dessert salad. Toast a handful of peanuts or cashews and scatter them on top just before serving for crunch that contrasts beautifully with the soft mango. If you want protein, toss in cooked shrimp or shredded rotisserie chicken, both soak up the lime dressing and turn this into a full meal. Adjust the heat by pulling out the chili seeds or using a milder pepper like jalapeño, you can always add more kick but you cannot take it back.
Storing and Serving
This salad tastes best the day you make it, when everything is still crisp and the colors are vivid. If you need to prep ahead, keep the dressing separate and toss it with the produce right before serving to avoid sogginess. Leftovers will keep in an airtight container in the fridge for up to one day, though the cucumber and onion will soften and the mango will release more juice. Bring it back to room temperature for a few minutes before eating so the flavors wake up again.
What to Serve Alongside
This salad shines as a side dish next to grilled fish, coconut rice, or simple seared tofu. It also works as a light lunch on its own, especially on days when the heat makes you crave something cooling and bright. Pour cold sparkling water with a squeeze of lime or brew iced jasmine tea to echo the tropical vibe.
- Grilled lemongrass chicken skewers pick up the same bright, herbal notes and create a cohesive meal.
- Steamed jasmine rice soaks up any extra dressing pooled at the bottom of the bowl.
- A wedge of lime cheesecake or mango sticky rice makes a natural dessert pairing that keeps the tropical theme going.
Save This salad has become my answer to any occasion that needs color, crunch, and a little sunshine on a plate. Make it once and you will understand why I keep mangoes in the fruit bowl year round.
Recipe FAQs
- → How long can I store this mango dish?
Leftovers keep well in an airtight container in the refrigerator for up to 1 day. The vegetables may release some moisture, so it's best enjoyed fresh while the ingredients maintain their crisp texture.
- → Can I make the dressing ahead of time?
Yes, whisk together the lime dressing components and store in a sealed container in the refrigerator for up to 3 days. Bring to room temperature and whisk again before drizzling over the prepared vegetables.
- → What can I substitute for mango?
Papaya, pineapple, or peach work well as alternatives. Choose fruits that are firm yet ripe to maintain texture when sliced into strips and tossed with the dressing.
- → How do I reduce the spice level?
Simply omit the Thai chilies entirely, or remove all seeds before slicing. For milder heat, use jalapeño instead of Thai chilies and taste before adding the full amount.
- → Can I add protein to make it more filling?
Cooked shrimp or shredded chicken complement the flavors beautifully. Grilled tofu or edamame also work well for vegetarian options. Add protein just before tossing with the dressing.
- → What other herbs can I use besides cilantro?
Fresh mint leaves offer a cool, refreshing alternative. Thai basil adds an aromatic twist, or try a combination of mint and cilantro for layered herbal notes that brighten each bite.