Refreshing Mango with Lime Dressing (Printable)

Ripe mango and crisp vegetables in tangy lime-honey dressing with fresh cilantro and chilies for a vibrant fusion bowl.

# What You Need:

→ Fruits & Vegetables

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

→ Lime Dressing

07 - Juice of 2 limes (about 3 tablespoons)
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# How-To:

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

# Insider Tips:

01 -
  • It comes together in fifteen minutes with no heat required, so your kitchen stays cool.
  • The lime-honey dressing clings to every piece, delivering bright citrus and gentle sweetness in every forkful.
  • You can dial the heat up or down by adjusting the chilies, making it friendly for any palate.
  • Leftover mango transforms into something far more exciting than fruit salad.
02 -
  • Seed the cucumber or you'll end up with a watery pool at the bottom of the bowl within an hour.
  • Dress the salad right before serving or resting; if it sits longer than thirty minutes, the acid breaks down the mango and everything turns mushy.
  • Slice the onion paper-thin and rinse it under cold water if raw alliums bother you; this trick tames the bite without losing the crunch.
03 -
  • Use a Y-shaped peeler to strip the mango quickly and safely, working around the flat seed in smooth strokes.
  • Taste a sliver of chili before slicing the whole thing; heat levels vary wildly, and one fiery pepper can overpower the entire bowl.
  • If your mangoes are slightly under-ripe, a teaspoon of extra honey in the dressing compensates for the missing sweetness.
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