Refreshing Mango with Lime Dressing (Printable)

Ripe mango meets crisp vegetables in a tangy lime-honey dressing with cilantro and chilies. Perfect for vibrant lunches or light dinners.

# What You'll Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (about 1 lb), 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 (about 6 oz), peeled, seeded, and sliced into half-moons
05 - 1/4 cup fresh cilantro leaves, whole or roughly chopped
06 - 1–2 small red Thai chilies, thinly sliced, optional

→ Lime Dressing

07 - 3 tablespoons fresh lime juice
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce for vegetarian option
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of sea salt
12 - Freshly ground black pepper to taste

# How to Make It:

01 - Peel and slice mangoes into even strips. Slice red bell pepper into thin strips, red onion into half-rings, and 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 olive oil while whisking until emulsified. Season with freshly ground black pepper to taste.
03 - In a large mixing bowl, combine mango, bell pepper, red onion, cucumber, cilantro, and chilies if using.
04 - Pour lime dressing over salad. Gently toss until all ingredients are evenly coated.
05 - Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld and develop.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Expert Advice:

01 -
  • It transforms ordinary produce into something that feels exotic and celebratory without any fuss.
  • The dressing is so bright and balanced you will want to drizzle it over grilled fish, roasted vegetables, and leftover rice all week.
  • Every ingredient stays crisp and vibrant, making it ideal for hot afternoons when you want flavor without turning on the oven.
02 -
  • If your mangoes are underripe and firm, the salad will lack the juicy sweetness that makes every bite sing, so wait an extra day or two if needed.
  • Whisking the oil in slowly is the difference between a cohesive dressing that clings and a separated puddle at the bottom of the bowl.
  • Letting the salad rest truly matters, the flavors deepen and the onion loses its raw edge in those quiet ten minutes.
03 -
  • Chill your serving bowl in the fridge for fifteen minutes before assembling the salad, it keeps everything crisp and refreshing on warm days.
  • Taste the dressing before you pour it over the salad and adjust the honey or lime if your palate leans sweeter or more tart.
  • Use a vegetable peeler to shave the mango into ribbons instead of strips for an elegant presentation that feels restaurant worthy.
Go back