Save A neighbor handed me two overripe mangoes one August afternoon, insisting I use them before sunset. I had a lone cucumber wilting in the crisper and half a red onion from Tuesday's tacos. Twenty minutes later, I was scraping my bowl clean, astonished that fruit, lime, and a whisper of chili could taste this alive.
I brought this salad to a potluck once, worried it was too simple next to casseroles and roasts. Three people asked for the recipe before the main course even landed. One friend ate two helpings standing by the table, fork in hand, claiming she'd never tasted mango this way before.
Ingredients
- Ripe mangoes: Look for fruit that gives slightly when you press the skin; hard mangoes lack the syrupy sweetness that balances the lime.
- Red bell pepper: It adds a crisp, faintly sweet crunch that contrasts beautifully with the soft mango.
- Red onion: Slice it thin so the bite is gentle, not sharp; soaking slices in cold water for five minutes tames any harsh edge.
- Cucumber: Seeding it keeps the salad from turning watery, especially if you let it rest before serving.
- Fresh cilantro leaves: Whole leaves look prettier and release their grassy, citrus notes more gradually than chopped bits.
- Red Thai chilies: One is enough for gentle warmth; two will make your lips tingle in the best way.
- Lime juice: Freshly squeezed is the only option here; bottled juice tastes flat and won't brighten the salad.
- Honey or agave syrup: A single tablespoon rounds out the acid without making the dressing taste like dessert.
- Fish sauce or soy sauce: Just a teaspoon adds savory depth that stops the salad from tasting one-dimensional.
- Extra-virgin olive oil: It emulsifies the dressing and carries flavor to every piece of fruit and vegetable.
Instructions
- Prepare the produce:
- Peel your mangoes over a bowl to catch the juice, then slice them into even strips so every forkful has the same texture. Seed the cucumber and slice it into half-moons; seed the chilies if you want color without fire.
- Make the dressing:
- Whisk lime juice, honey, and fish sauce in a small bowl until the honey dissolves, then drizzle in the olive oil slowly while whisking so it thickens and clings. Taste it; you should feel sweetness, salt, and bright acid all at once.
- Assemble the salad:
- Toss the mango, bell pepper, onion, cucumber, cilantro, and chilies in a large bowl with your hands or tongs. Be gentle; mango bruises easily and you want neat strips, not mush.
- Dress and toss:
- Pour the dressing over everything and fold it in with a light touch, making sure the oil coats each slice without pooling at the bottom.
- Rest and meld flavors:
- Let the bowl sit on the counter for five to ten minutes so the lime softens the onion and the honey seeps into the cucumber. The salad tastes brighter after this short rest.
- Serve:
- Transfer to a shallow dish or pile it onto individual plates, then scatter extra cilantro on top. A lime wedge on the side lets everyone add one last squeeze if they want.
Pin it My sister, who claimed she hated cilantro, ate this salad without complaint and asked if there was mint in it. When I told her it was cilantro, she shrugged and took another helping. Sometimes the right balance makes even divisive ingredients taste friendly.
Adjusting the Heat
I learned to slice chilies with gloves after touching my eye mid-prep and spending twenty minutes with my face under cold water. If you want warmth without risk, scrape out the seeds and white ribs; the flesh alone gives color and a whisper of spice. For zero heat, skip the chilies entirely and add a pinch of smoked paprika to the dressing instead.
Making It a Meal
On nights when I need more than a side dish, I toss in grilled shrimp or shredded rotisserie chicken. The protein soaks up the lime dressing and turns the salad into dinner. A handful of cooked rice noodles works too, especially if you chill them first so they stay springy.
Storage and Leftovers
This salad is best eaten within a few hours, but I've packed leftovers for lunch the next day and they still tasted good, just softer. The mango releases juice overnight, so drain any excess liquid before you eat it again. If you know you'll have leftovers, dress only the portion you plan to serve and keep the rest separate.
- Store undressed salad in an airtight container in the crisper for up to one day.
- Keep extra dressing in a small jar and shake it before pouring.
- Add fresh cilantro and a squeeze of lime just before serving leftovers to wake up the flavors.
Pin it Every time I make this salad, I remember that the best recipes are the ones you stumble into with whatever you have on hand. It's never exactly the same twice, and that's exactly why I keep coming back to it.
Frequently Asked Questions
- → Can I prepare this salad ahead of time?
You can slice the vegetables and make the dressing up to 4 hours ahead, storing them separately in the refrigerator. Toss everything together just before serving to keep the ingredients crisp and fresh.
- → What can I use instead of fish sauce?
Soy sauce or tamari works perfectly as a vegetarian substitute. For a gluten-free option, use tamari or coconut aminos to maintain the savory depth.
- → How do I reduce the spiciness?
Simply omit the Thai chilies entirely or use a milder pepper like jalapeño with the seeds removed. You can also reduce the amount to just a few thin slices for a subtle warmth.
- → Can I add protein to make it more filling?
Absolutely. Grilled shrimp, shredded rotisserie chicken, or cubed tofu make excellent additions. Add them after tossing the salad with the dressing for the best texture.
- → What's the best way to cut a mango for this dish?
Slice off both cheeks of the mango on either side of the pit, score the flesh in a crosshatch pattern without cutting through the skin, then scoop out the cubes with a spoon. Alternatively, peel and slice into thin strips for elegant presentation.
- → How long will leftovers stay fresh?
Store leftovers in an airtight container in the refrigerator for up to 1 day. The salad will release some liquid as it sits, so drain excess moisture before serving again.