This mango salad recipe was born from a craving for something fresh, vibrant, and incredibly satisfying. It all started one warm summer afternoon when I found myself staring at a ripe mango sitting on the kitchen counter—perfectly golden and fragrant. I didn’t want to just slice it up and eat it as-is. I wanted something with more character. That’s when I started experimenting with ingredients I had on hand—crunchy veggies, fresh herbs, tangy lime, and a whisper of chili.

What resulted was this bright, zesty mango salad—a dish that tastes like sunshine on a plate.

If you’re tired of the same old salad routine, this one will absolutely revive your love for fresh veggies. Whether you’re planning a summer picnic, want a light dinner, or need a flavorful side dish, this mango salad will hit all the right notes. Keep reading—you’ll want to make this again and again.

Why I Love This Recipe

There’s something genuinely magical about the way sweet, ripe mangoes pair with crisp vegetables, fresh herbs, and a tangy dressing that ties it all together. It’s not just a salad—it’s a full-on experience.

What I love the most is how versatile and easy this recipe is. It takes very little time, doesn’t require any fancy ingredients, and can be customized endlessly. It’s light but filling, sweet but with a bit of heat, and perfect for anyone who craves real flavor in every bite.

Plus, mango salad always looks so beautiful on the table. It has that vibrant, colorful appearance that makes everyone say, “Wow, what’s that?” before they even taste it. You can serve it as a starter, a side, or even a light main for those hot days when cooking a big meal feels like too much.

It’s also naturally vegetarian, and if you skip the fish sauce or swap it with a vegan-friendly version, it easily becomes vegan. It feels gourmet, but it’s honestly the easiest thing to whip up—and that’s what makes it a staple in my kitchen.

Ingredients for Mango Salad

Let’s talk about the stars of this dish: ripe mangoes. They bring that irresistible sweetness and buttery texture, creating a beautiful contrast with crunchy veggies and a tangy, umami-rich dressing.

You don’t need anything fancy, but choosing the right ingredients makes all the difference. Here’s what you’ll want to have on hand:

Ripe Mangoes: The heart of this salad. You want them slightly soft but not mushy. Ataulfo or Kent varieties work beautifully because they’re naturally sweet and not too fibrous.

Fresh Vegetables: Cucumber, red bell pepper, and red onion add that much-needed crunch and slight sharpness that balances out the mango’s sweetness.

Fresh Herbs: Cilantro and mint are key. They add freshness and elevate the entire salad with their aromatic notes.

Peanuts or Cashews: For crunch and a bit of richness. Toast them lightly to deepen their flavor.

Chilies (optional): A little bit of heat makes the salad sing. Thai bird’s eye chilies or red pepper flakes work if you like it spicy.

Dressing: Lime juice, fish sauce (or soy sauce for vegetarian/vegan), a touch of sugar, and a splash of sesame oil. This dressing hits all the right sweet, salty, sour, and umami notes.

You can find everything you need at a regular grocery store, and most of these ingredients are probably already in your pantry.

How Much Time Will You Need

This mango salad is one of those recipes you can pull together in about 20 minutes from start to finish.

Here’s the breakdown:

Prep Time: 15 minutes
Assembly & Tossing: 5 minutes

No cooking, no marinating, and no long waits. It’s the ideal recipe for last-minute guests, busy weeknights, or when you just want something quick and fresh.

How to Make This Mango Salad

This is where the fun begins. Don’t worry—there’s nothing complicated here. Just follow along and you’ll end up with a vibrant, refreshing salad that feels restaurant-quality.

Step – 1: Prepare the Mangoes
Peel your mangoes and cut the flesh away from the pit. Slice them into thin strips or cubes, depending on your preference. The key is to make them bite-sized and uniform so they mix well with the other ingredients.

Step – 2: Slice the Veggies
Thinly slice the cucumber, red bell pepper, and red onion. You want them to be thin enough to mix easily but still have a good crunch. If your cucumber has a lot of seeds, you can scoop them out.

Step – 3: Chop the Herbs
Roughly chop a handful of fresh cilantro and a smaller handful of mint. You don’t need to go too fine—larger leaves give a rustic, fresh look and burst of flavor.

Step – 4: Mix the Dressing
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), sugar, and sesame oil. Adjust the taste as needed—you’re looking for a balance of sweet, sour, and salty.

Step – 5: Combine Everything
In a large mixing bowl, add the mangoes, sliced veggies, and herbs. Drizzle the dressing over the top and gently toss everything to coat. Be careful not to mash the mangoes—they should keep their shape.

Step – 6: Add Nuts and Chilies
Sprinkle toasted peanuts or cashews over the top. If you like it spicy, finely slice a chili and toss it in, or just add some crushed red pepper flakes.

Step – 7: Taste and Adjust
Give the salad a taste and adjust the seasoning. Maybe a touch more lime? A pinch of salt? Don’t be afraid to tweak it to your liking.

Serve immediately, or chill for 10 minutes if you want it extra refreshing.

Substitutions

One of the best things about this recipe is how flexible it is. You can make it suit your taste or dietary needs easily.

Not a fan of cilantro? Swap it with Thai basil or flat-leaf parsley for a different kind of freshness.

Can’t find ripe mangoes? Use slightly underripe mangoes for a firmer, tangier bite—or go with papaya or pineapple for a twist.

No fish sauce? Use soy sauce or tamari for a vegan-friendly option. You could also add a splash of rice vinegar to boost the tang.

Want it heartier? Add shredded rotisserie chicken, cooked shrimp, or cubed tofu for a protein boost.

For the nuts, if you’re allergic or simply want to change it up, try pumpkin seeds or sesame seeds. They add crunch without the allergens.

Best Side Dishes for Mango Salad

This mango salad is refreshing and light, but when paired with the right sides, it becomes a full-on meal. Here are a few delicious ideas to complement your dish:

Coconut Jasmine Rice
The mild creaminess of coconut rice is the perfect counterpart to the tangy, zesty salad. Plus, it adds some carbs to make your meal more filling.

Grilled Shrimp Skewers
Light, protein-packed, and with a char that brings out the sweetness in the mango, grilled shrimp is a natural match.

Vegetable Spring Rolls
Fresh, crisp spring rolls filled with herbs and vermicelli noodles create a delightful balance when served with mango salad.

Serving and Presentation Tips

There’s something truly satisfying about serving a salad that looks just as good as it tastes. Mango salad is naturally vibrant, but with a few thoughtful touches, you can elevate it to a showstopper dish that’s as visually appealing as it is delicious.

The key is in the layers and colors. Use a wide, shallow bowl or a large plate to display all the elements beautifully. Start by spreading a bed of mango slices and cucumbers, then layer the other vegetables and herbs on top. Drizzle the dressing just before serving to keep the ingredients crisp and fresh.

For an elegant touch, finish with a scattering of chopped nuts, sliced chilies, and a few whole herb leaves. Serve with lime wedges on the side so guests can adjust the tartness to their liking.

If you’re entertaining, individual portions in clear glass bowls or small mason jars are a fun and modern way to serve this salad—great for garden parties or summer picnics.

Tips and Tricks to Make This Recipe Even Better

If you want to take your mango salad to the next level, a few insider tips can make a big difference. These tricks will not only improve flavor but also streamline your prep process.

Choose the right mangoes: Use ripe but firm mangoes. If they’re too soft, they’ll become mushy and blend into the dressing. Look for varieties like Ataulfo or Kent that are naturally sweet and have fewer fibers.
Use chilled ingredients: For a refreshing summer salad, keep your ingredients cold until you’re ready to toss everything together.
Toast the nuts: Don’t skip this step. Toasting peanuts or cashews brings out their natural oils and adds a deeper, nuttier flavor. Just a quick toast in a dry pan over medium heat will do.
Add protein to make it a meal: Shredded chicken, grilled shrimp, or tofu turn this light dish into a hearty main without losing its freshness.
Double the dressing: It’s that good. Make a larger batch and keep it in the fridge—it also works wonderfully on noodle bowls or other salads.
Toss gently: Use your hands or two large spoons to combine everything without bruising the mango.

Common Mistakes to Avoid

Even a simple recipe like mango salad can go wrong with a few easy-to-make missteps. Here’s what to steer clear of to keep your dish tasting fresh and flavorful.

Overripe mangoes: Too soft, and they’ll turn mushy in the salad. Go for mangoes that yield slightly when pressed, but still feel firm overall.
Overdressing the salad: This can make the ingredients soggy. Start with a small amount, toss, and add more only if needed.
Skipping the acidity: The lime juice isn’t optional—it brings the salad to life. Without it, the dish can taste flat.
Ignoring texture: Balance is everything. Make sure you include enough crunch from vegetables or nuts to complement the soft mango.
Not prepping ahead: While this salad is quick to throw together, having your ingredients chopped and ready makes the final assembly seamless and stress-free.

How to Store It

Mango salad is best eaten fresh, but if you need to store leftovers, here’s how to keep it crisp and flavorful.

Refrigerator Storage: Store the salad in an airtight container in the fridge for up to 1 day. Any longer, and the mangoes may start to break down.
Keep dressing separate: If you’re prepping ahead of time, keep the dressing in a separate container and toss it with the salad just before serving to maintain texture.
Don’t freeze: This salad doesn’t freeze well due to the high water content of the mango and vegetables—they’ll become watery and lose their crispness upon thawing.

FAQ

Can I make mango salad ahead of time?
Yes, but store the dressing separately and toss everything together just before serving. This keeps the vegetables crisp and the mangoes from getting mushy.

What type of mango is best for this recipe?
Ataulfo and Kent mangoes are ideal. They’re sweet, less fibrous, and hold their shape well. Avoid Tommy Atkins if possible—they tend to be stringy.

Is this mango salad spicy?
Only if you want it to be. The heat is entirely optional. You can leave out chilies or pepper flakes if you prefer a milder flavor.

Can I use frozen mango?
Fresh is always better, but if you must use frozen, thaw and drain it thoroughly. It may be softer and less vibrant, so add extra crisp veggies to balance.

Is mango salad vegan?
Yes, as long as you substitute fish sauce with soy sauce or a vegan fish sauce alternative, it becomes fully plant-based.

Mango Salad Recipe