Refreshing Mango with Lime Dressing (Printable)

Tropical mango meets crisp vegetables in a zesty lime-honey dressing with fresh cilantro and optional chilies for a vibrant, refreshing dish.

# 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 (optional)

→ 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 for vegetarian
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# How to Make:

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 if using.
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.

# Expert Tips:

01 -
  • It comes together in minutes but tastes like you spent the afternoon balancing flavors.
  • The dressing clings to every piece of fruit and vegetable without drowning them.
  • You can adjust the heat and sweetness on the fly, making it your own every single time.
  • It doubles as a side dish or a light main, depending on your hunger and your mood.
02 -
  • If you dress the salad more than an hour ahead, the mango releases juice and the whole thing turns soupy; keep the dressing separate until you're ready to eat.
  • Seeding the cucumber is the single step that separates a crisp salad from a watery mess, so don't skip it even when you're in a hurry.
  • Taste the dressing before you add it to the bowl; it should be punchy and a little too intense on its own because the fruit and vegetables will dilute it.
03 -
  • Toast a handful of peanuts or cashews in a dry skillet until they smell nutty, then chop them roughly and sprinkle on top just before serving for a texture contrast that makes every bite more interesting.
  • If you're sensitive to raw onion, soak the slices in cold water with a pinch of salt for five minutes, then drain and pat them dry; they'll keep their crunch but lose the harsh bite.
  • Taste a sliver of chili before you add the whole thing; Thai chilies vary wildly in heat, and one bad seed can turn the salad from pleasantly spicy to inedible.
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